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Nutritional Info
  • Amount Per Serving
  • Calories: 474.3
  • Total Fat: 13.9 g
  • Cholesterol: 65.9 mg
  • Sodium: 1,094.6 mg
  • Total Carbs: 53.3 g
  • Dietary Fiber: 5.0 g
  • Protein: 31.9 g

View full nutritional breakdown of French Onion Soup With Beef and Barley calories by ingredient
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French Onion Soup With Beef and Barley


    1 cup boiling water
    1/2 ounce dried shiitake mushrooms
    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
    4 garlic cloves, minced
    3 cups sliced button mushrooms
    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
    1 (10-1/2-ounce) can beef consomme
    12 (1/4-inch-thick) slices diagonally cut French bread baguette
    3/4 cup (3 ounces) shredded Gruyere or Swiss cheese

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Chock-full of fiber-rich barley, this French onion soup is a tasty
variation on the classic. You can omit the sherry or replace it with
white wine if you wish.

1. Combine boiling water and shiitakes in a bowl; cover and let stand
30 minutes. Drain the shiitakes in a colander over a bowl, reserving
liquid. Slice shiitakes, discarding stems.

2. Heat 2 teaspoons oil in a large Dutch oven over medium-high heat.
Add onion, shallots, ginger, and garlic; saute 10 minutes or until
lightly browned. Add the shiitakes, button mushrooms, sugar, and
beef. Saute 10 minutes, scraping pan to loosen browned bits. Add
reserved mushroom liquid, 4 cups water, and the next 4 ingredients
(water through consomme); bring to a boil. Cover, reduce heat, and
simmer 50 minutes or until barley is tender. Stir in 1 teaspoon
sesame oil.

3. Preheat broiler.

4. Ladle 1-1/2 cups soup into each of 6 ovenproof soup bowls; top
each serving with 2 bread slices and 2 tablespoons cheese. Broil 3
inches from heat 1 minute or until cheese melts. Serve immediately.
Yield: 6 servings.

Learn the basics of making great soup at Cooking Light.

Recipe Copyright Cooking Light Magazine

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