Cheesy French Onion and Barley Soup

• 2 tablespoons olive oil
• 4 large onions, thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 6 cups beef or vegetable broth
• 1 cup pearl barley, rinsed
• 1 cup shredded Swiss cheese
• Salt and pepper to taste
• 2 tablespoons unsalted butter
• 2 slices sourdough bread, toasted and cubed
• 2 tablespoons chopped fresh parsley

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onions and cook until caramelized, about 20 minutes.
2. 2 Stir in garlic and thyme, cooking for an additional minute.
3. 3 Add broth and barley. Bring to a boil, then reduce heat and simmer until barley is tender, about 25 minutes.
4. 4 Season with salt and pepper.
5. 5 Preheat oven to 375°F. Ladle soup into oven-safe bowls. Top with cheese and toast.
6. 6 Place bowls on a baking sheet and bake until cheese is bubbly, about 10 minutes. Garnish with parsley and toasted bread cubes before serving.

Equipment

• Large pot
• Oven-safe bowls
• Baking sheet

Variations

• Add a splash of white wine for extra depth.
• Use Gruyère cheese for a nuttier flavor.

Substitutions

• Substitute pearl barley with farro if desired.
• Use cheddar cheese if Swiss is unavailable.

Pairings

• Green salad with a tangy vinaigrette.
• Warm crusty baguette

Nutrition

Tips

• For extra flavor, use homemade stock.
• If you're short on time, use pre-caramelized onions.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with a side salad for a complete meal.
• Pair with crusty bread for dipping.

FAQ