Pams Beef Onion And Barley Soup Recipes

BEEF AND BARLEY SOUP III

Steps:

• In a large pot over medium heat, combine the oil, onions, celery, carrots, and garlic. Saute for 5 minutes, or until tender. Add the beef stock, barley, bay leaf and thyme and simmer until barley is softened but not mushy. Add the wine, potatoes and beef.
• Add the browning and seasoning sauce now if you want your soup to have more of a brown color. Simmer another 15 minutes and add the cabbage. Allow to simmer another 15 minutes, or until all vegetables are tender. Salt and pepper to taste.

BEEFY ONION BARLEY SOUP

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.

HEARTY BEEF AND BARLEY SOUP

Steps:

• In a large saucepan, heat oil over medium heat. Brown beef on all sides; drain. Stir in broth, water, barley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add carrots, celery, onion and parsley; cover and simmer until meat and vegetables are tender, 30-40 minutes. Stir in peas; heat through.

PAM'S EASY FRENCH ONION SOUP

Steps:

• Peel and cut off root and top of onions. Cut in half from pole to pole (top to bottom) then place onion half flat side down and cut about 1/4 inch thick slices (also from top to bottom with the grain of the onion). Cutting the onions this way will aid in keeping the onions from breaking down to mush as they carmelize. This will be quite a large pile of onion slivers.
• In a large diameter, deep frying pan or Dutch oven, melt butter and add oil, heat on medium high to slightly brown the butter. Wide pans make it easier to get good carmelization faster. As soon as the butter is slightly brown, put in all the onion slices, thyme and bay leaf and stir to coat with the oil. Turn heat down to medium and pat onions down to get contact with the pan. Check browning after 5 and 10 minutes to determine how long to let it brown between stirring. Set timer for however many minutes you determine and let the onion slivers brown, returning to stir and bring the carmelized part to the top, reset timer and keep stirring and checking until a brown residue is covering the bottom of the pan. (BROWN, NOT BLACK) Add about 1/2 cup of broth to pan, stir until all broth is evaporated (deglaze the pan), and then set timer and stir again until the residue forms again. Turn heat down if it is browning too quickly. Deglaze two more times with broth, letting onions get deeply red brown. When dark brown, remove the pan from the heat (to avoid a flare up), and do a final deglaze with the sherry. Return pan to heat to let it evaporate almost completely.
• Remove the bay leaf and then add all the remaining broth and seasonings. Simmer soup for 15 to 30 minutes, taste and adjust salt and pepper.
• To serve, fill either broiler proof ramekins/soup mugs about 2/3 full of hot soup, toast baguette and sprinkle with Gruyere chees to cover then float toast on top of soup and slip under the broiler for a few minutes until cheese melts and browns slightly. Serve OR dish up a bowl full of soup and serve with grilled Swiss cheese sandwiches.