A rich, savory soup combining the sweetness of caramelized onions with tender beef, hearty barley, and a creamy finish—this comforting dish brings together the best of French onion soup and beef stew.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
Ingredients
1½ lbs beef chuck or stew meat, cut into cubes
4 large yellow onions, thinly sliced
¾ cup pearl barley
3 tbsp butter
1 tbsp olive oil
3 cloves garlic, minced
1 tsp dried thyme
6 cups beef broth
2 tbsp all-purpose flour
½ cup heavy cream
Salt and pepper, to taste
Optional: grated Parmesan, bay leaf, fresh thyme
Instructions
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In a large pot, heat butter and olive oil over medium-low. Add onions and a pinch of salt. Cook 30–40 minutes, stirring often, until golden and caramelized.
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In a separate pan, sear beef cubes until browned. Set aside.
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Add garlic and thyme to onions. Stir 1 minute. Sprinkle in flour and cook 2 minutes.
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Pour in 1 cup broth to deglaze. Stir well.
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Add remaining broth, barley, and beef. Bring to a boil, then reduce to a simmer. Cover and cook 45–60 minutes, until beef and barley are tender.
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Stir in cream and Parmesan. Simmer uncovered 5 more minutes.
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Season to taste. Serve hot with toppings of choice.