FRENCH BEEF BARLEY SOUP
This is a wonderful soup for a chilly day. It is so easy and quick to whip up in no time. The recipe came from a friend. Photo: fredmeyer.com
Provided by Ellen Bales @Starwriter
Categories Beef Soups
Number Of Ingredients 8
Steps:
- In a Dutch oven or large saucepan, brown the ground beef. Remove beef from pan; drain and set aside.
- Add the onions to the Dutch oven. Cook over low heat for 8 to 10 minutes or until tender and lightly browned, stirring occasionally.
- Add the browned beef, broth, pepper, and bay leaf; mix well. Bring to a boil. Add barley. Reduce heat; simmer 8 to 10 minutes, or until barley is tender.
- To serve, remove and discard bay leaf. Ladle soup into 4 individual soup bowls. Top each with 2 toast quarters and 1 Tbsp. Parmesan cheese.
FRENCH ONION SOUP WITH BEEF AND BARLEY
Make and share this French Onion Soup With Beef and Barley recipe from Food.com.
Provided by dicentra
Categories Meat
Time 30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- 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.
- Heat 2 teaspoons oil in a large Dutch oven over medium-high heat. Add onion, shallots, ginger, and garlic; sauté 10 minutes or until lightly browned.
- Add the shiitakes, button mushrooms, sugar, and beef.
- Sauté 10 minutes, scraping pan to loosen browned bits. Add reserved mushroom liquid, 4 cups water, and 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.
- Preheat broiler.
- 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.
Nutrition Facts : Calories 755.2, Fat 19.7, SaturatedFat 7.3, Cholesterol 65.8, Sodium 1432.5, Carbohydrate 97, Fiber 8.6, Sugar 4.6, Protein 38
BEEF ONION SOUP
I live alone, so I'm always looking for ways to use up leftovers like beef," explains Barbara Zowada of Sheridan, Wyoming. "This soup makes a quick lunch or dinner along with fresh veggies or a crisp green salad."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Prepare soup according to package directions; add beef. Ladle into two 2-cup ovenproof bowls. Top each with a French bread slice. Sprinkle with Monterey Jack cheese and Parmesan cheese if desired. Broil 4-6 in. from the heat until cheese is melted.
Nutrition Facts : Calories 319 calories, Fat 12g fat (6g saturated fat), Cholesterol 88mg cholesterol, Sodium 1421mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 2g fiber), Protein 35g protein.
BEEF SHORT RIB FRENCH ONION SOUP
Though I love French onion soup, this twist with beef short ribs adds great beef flavor and is a bit more hearty! The crocks are something else to purchase, but at $30 for a set of four which are microwave-, oven-, and dishwasher-safe, and handy for all sorts of things, they are worth it.
Provided by dbs.geek
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes French Onion Soup Recipes
Time 3h40m
Yield 8
Number Of Ingredients 15
Steps:
- Mix flour, 2 tablespoons salt, 1 tablespoon black pepper, paprika, garlic powder, and onion powder in a bowl. Dredge beef short ribs in the seasoned flour mixture. Reserve 3 tablespoons of leftover seasoned flour.
- Heat olive oil in a large pot over medium-high heat and pan-fry the beef ribs until browned on all sides, 3 to 5 minutes per side. Remove ribs and set aside. Turn heat down to medium and melt butter in the pot; cook and stir sweet onions in the butter until soft and slightly browned, about 15 minutes. Stir constantly and reduce heat if onions begin to burn.
- Stir 3 tablespoons of reserved seasoned flour mixture into the onions and cook and stir for 10 minutes; pour in beef broth and sherry. Bring to a boil, stirring constantly, until soup is slightly thickened; season with more salt and black pepper, if desired.
- Strip leaves from thyme sprigs and add leaves to the soup. Gently return short ribs to the pot, reduce heat to low, and simmer soup until ribs are tender, about 2 1/2 hours. Stir soup every hour or so.
- Preheat the oven's broiler.
- Ladle soup into oven-safe soup crocks, placing a short rib into each bowl. Top soup with 2 slices of French bread per bowl and sprinkle about 1/4 cup of Gruyere cheese over each crock.
- Place crocks under broiler until cheese is browned and bubbling, 2 to 3 minutes.
Nutrition Facts : Calories 1162 calories, Carbohydrate 62.6 g, Cholesterol 176.5 mg, Fat 79.3 g, Fiber 5.1 g, Protein 47.9 g, SaturatedFat 35.8 g, Sodium 3222.3 mg, Sugar 8.7 g
FRENCH ONION AND BARLEY SOUP
halfway between vegetarian beef/barely soup and french onion. this turned out fairly light and satisfying. would be easily converted to vegan with soy cheese and milk/egg free bread
Provided by spiritussancto
Categories Clear Soup
Time 40m
Yield 8 cups, 4 serving(s)
Number Of Ingredients 16
Steps:
- chop all the veggies and garlic and sauté in olive oil in a medium soup pot until just starting to caramelize.
- add water, broth cubes, and barley and bring to a boil.
- add the herbs, liquid smoke, wine (if using) and "beef" pieces. simmer on med for about 25 min, until barley is swelled and softened. if you think it's too watery you can add 2-3 Tbs of corn starch, dissolved in 1/4 cup cold water and cook until thickened.
- adjust salt and pepper, serve topped with a handful of croûtons or the slice of stale or toasted bread, and sliced or shredded cheese. broil briefly if your bowls will take it or microwave just long enough to melt the cheese if they wont. serve with salad and the rest of the red wine.
Nutrition Facts : Calories 225.8, Fat 9.3, SaturatedFat 2.2, Cholesterol 11.6, Sodium 168.8, Carbohydrate 23.7, Fiber 4, Sugar 2.5, Protein 13
BEEF AND BARLEY FRENCH ONION SOUP
Steps:
- 1. In a large pot coated with nonstick cooking spray, saute onions for about 15 minutes over medium high heat, stirring occasionally, until lightly browned.
- 2. Add garlic, brown sugar and meat, stirring for 10 to 12 minutes or until meat browned.
- 3. Add the beef broth, consomme, water, and barley. Bring to a boil, lower heat, cover and cook 50 minutes to one hour or until barley and meat are tender.
- 4. Add soy sauce and sherry, cooking for 5 more minutes. To, serve ladle hot soup in mug or cup, top with French bread slice and cheese.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BEEFY ONION BARLEY SOUP
Make and share this Beefy Onion Barley Soup recipe from Food.com.
Provided by Deborah1
Categories Grains
Time 8h10m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Heat 1 can of broth in microwave(in a microwave-approved container, of course) for a couple of minutes. Add to empty crockpot and dissolve the onion soup mix in it. Add remaining ingredients, except herb mix, to crockpot, reserving 1/2 can of broth. Cover and cook on low for at least 6 hours. 1 to 2 hours before ready to eat add the herbs that have been crushed together with a small pinch of sea salt to the soup mixture. (If you add this at the beginning the soup will be bitter!) Also, at this stage if the soup needs more liquid, add the remaining half-can of broth. This is a thick, hearty soup, but barley can be just like rice, one day needs a little more liquid, another, a little less. Leftovers freeze well, though there are rarely any here.
- Sometimes I will substitute or add little bits of frozen veggies from cleaning the freezer, like a cup of corn or green beans or carrots to the mix. If adding instead of substituting, you may need to make adjustments to your broth amount.
Nutrition Facts : Calories 243.7, Fat 9.3, SaturatedFat 3.4, Cholesterol 38.8, Sodium 775.2, Carbohydrate 26.9, Fiber 5.8, Sugar 4.7, Protein 14.5
ONION BARLEY CASSEROLE
MY HUSBAND and I grew up on plain hearty foods, and we both learned early on that simple food, well prepared, maintains good health. I always felt I was giving my family the best when I prepared this dish. They loved the nutty flavor and chewy texture of the barley, and it was a delicious departure from rice as a side dish.-Elaine Kremenak Grants Pass, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 2-4 servings.
Number Of Ingredients 7
Steps:
- In an ovenproof skillet, saute barley in oil until golden brown. Stir in water, bouillon and salt; bring to boil. Remove from the heat; add onions and mushrooms. , Cover and bake at 350° for 40-50 minutes or until barley is tender.
Nutrition Facts : Calories 131 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 453mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 5g fiber), Protein 3g protein.
BEEF BARLEY SOUP
Give homemade beef stock a chance to shine in this classic, comforting soup recipe.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 9
Steps:
- In a 6-quart soup pot, heat 2 teaspoons of the olive oil over medium-high heat. Add the meat and brown evenly, about 5 minutes. Using a slotted spoon, transfer the meat to a paper towel-lined plate.
- Reduce the heat to medium. Add the remaining oil and the onion and cook until the onion is soft and translucent, about 10 minutes, scraping the pot to loosen any brown bits.
- Add the carrots and garlic and sweat 5 minutes, stirring occasionally. Add 1/2 cup of stock and scrape the bottom of the pot. Add the remaining stock, the meat, barley, and thyme and bring to a boil.
- Reduce the heat and simmer, skimming the pot occasionally, until the barley is cooked and the meat is tender, about 50 minutes.
- Ladle into deep bowls and serve, garnished with parsley.
More about "beef and barley french onion soup recipes"
FRENCH ONION SOUP WITH BEEF AND BARLEY RECIPE | MYRECIPES
From myrecipes.com
5/5 (13)Calories 351 per servingServings 6
- 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.
- Heat 2 teaspoons oil in a large Dutch oven over medium-high heat. Add onion, shallots, ginger, and garlic; sauté 10 minutes or until lightly browned. Add the shiitakes, button mushrooms, sugar, and beef. Sauté 10 minutes, scraping pan to loosen browned bits. Add reserved mushroom liquid, 4 cups water, and 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.
- 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.
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