Wednesday, October 8, 2014

Beef and Barley Onion Soup

Remember the Braised Short Ribs? Well, there was stock left over. I do believe that is what made this soup over the top delicious. I found this recipe, Beef and Barley Onion Soup, which I was pretty sure Chris would like.

I made a few changes in the original recipe. I did not use the mushrooms. And I did not add the slice of bread and place the bowl under the broiler. I do not have soup bowls that can go under the broiler and they do not have them in stock at Bed Bath Beyond, yes, I stopped on my way home to see if I could pick up 2 bowls. So we just sprinkled the cheese on top.

Wow Wow Wow. This was delicious. I am sure it would be just as good with a canned beef broth, but I was happy to be able to use the stock up.

This is my version of Beef and Barley Onion Soup-

1 tablespoon dark sesame oil, divided
2 medium onions, each cut into 8 wedges (about 4 cups)
1/2 cup chopped shallots or onion
2 teaspoons chopped peeled fresh ginger
1 teaspoon brown sugar
1 (12-ounce) lean boneless sirloin steak, cut into 2-inch strips
4 cups water
2/3 cup uncooked pearl barley
1/4 cup dry sherry
3 tablespoons low-sodium soy sauce
10 1/2-ounce beef stock
3/4 cup (3 ounces) shredded Swiss cheese

Heat 2 teaspoons oil in a large Dutch oven over medium-high heat. Add onion, shallots, and ginger; sauté 10 minutes or until lightly browned. Add the sugar, and beef. Sauté 10 minutes, scraping pan to loosen browned bits. Add the next 4 ingredients (water through consommé); bring to a boil. Cover, reduce heat, and simmer 50 minutes or until barley is tender. Stir in 1 teaspoon sesame oil.
Sprinkle bowls of soup with shredded Swiss Cheese.

This Note is from the original recipe. Note: This soup will freeze well for up to two months. Pour into an airtight container, leaving enough room for expansion (usually an inch or two at the top). To reheat, thaw completely in the refrigerator; then place contents in a saucepan over low heat, adding some liquid if necessary.

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