French Onion Soup With Beef And Barley - cooking recipe

Ingredients

1 cup boiling water
1/2 ounce dried shiitake mushroom
1 tablespoon dark sesame oil, divided
2 medium onions, each cut into 8 wedges (about 4 cups)
1/2 cup chopped shallots or 1/2 cup onion
2 teaspoons chopped peeled fresh ginger
4 garlic cloves, minced
3 cups sliced button mushrooms
1 teaspoon brown sugar
12 ounces boneless sirloin steaks, 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 slices French baguettes
3/4 cup shredded gruyere or 3/4 cup swiss cheese

Preparation

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; 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.
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.