{"id":7999,"date":"2020-01-08T07:20:00","date_gmt":"2020-01-08T12:20:00","guid":{"rendered":"https:\/\/eatrightpa.org\/?p=7999"},"modified":"2021-10-30T03:37:32","modified_gmt":"2021-10-30T03:37:32","slug":"veg-french-onion-barley-soup","status":"publish","type":"post","link":"https:\/\/www.eatrightpa.org\/blog\/2020\/01\/08\/veg-french-onion-barley-soup\/","title":{"rendered":"Vegetarian French Onion Barley Soup"},"content":{"rendered":"<p>by <a href=\"https:\/\/teaspoonofspice.com\/\">Deanna Segrave-Daly, RDN<\/a><\/p>\n<p>January is prime soup making weather in my kitchen. And this mash-up recipe of French Onion Soup blending with Vegetable Barley Soup is one that I\u2019ve made often over the past few winters.<\/p>\n<p>It\u2019s a pretty simple recipe \u2013 the most laborious part of it is the cutting the onions and caramelizing them. If you aren\u2019t in a rush and don\u2019t feel like keeping an eye on the sauteeing onions, use one of my favorite Healthy Kitchen Hacks: <a href=\"https:\/\/teaspoonofspice.com\/how-to-make-caramelized-onions-the-easy-way-healthy-kitchen-hacks\/\">How To Caramelize Onions in Your Slow Cooker.<\/a><\/p>\n<p>French Onion soup traditionally uses a beef broth base, so to keep this recipe vegetarian but still get that meaty, umami flavor, I used a few splashes of soy sauce.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" width=\"680\" height=\"680\" class=\"alignnone size-full wp-image-8000\" src=\"http:\/\/dev.eatrightpa.org\/wordpress\/wp-content\/uploads\/2021\/10\/Vegetable-French-Onion-Barley-Soup-5.jpg\" alt=\"\" \/><\/p>\n<div id=\"nvvm1k2i4phadwj5lpfc\" class=\"mediavine-video__target-div\" data-autoplay=\"true\" data-automobile=\"true\" data-muted=\"true\" data-sticky=\"true\" data-autoinsert=\"true\" data-disable-jsonld=\"true\">\n<div id=\"9e153614-0132-4bd1-8e53-887054197b96_container\"><strong>Vegetarian French Onion Barley Soup<br \/>\n<\/strong>Ingredients:<\/p>\n<div class=\"site-container\">\n<div class=\"site-inner\">\n<div class=\"content-sidebar-wrap\">\n<article class=\"post-22266 post type-post status-publish format-standard has-post-thumbnail category-soups-salads tag-barley tag-cheese tag-onions tag-red-wine tag-soy-sauce tag-thyme entry\">\n<div class=\"entry-content\" data-content-ads-inserted=\"true\">\n<div id=\"tasty-recipes-22276\" class=\"tasty-recipes tasty-recipes-22276 tasty-recipes-display tasty-recipes-has-image\" data-slot-rendered-dynamic=\"true\">\n<div class=\"tasty-recipe-ingredients\">\n<ul>\n<li><span data-amount=\"2\" data-unit=\"tablespoon\">2 tablespoon<\/span>s olive oil<\/li>\n<li><span data-amount=\"4\">4<\/span>\u00a0large red or sweet onions, skin removed and sliced thinly<\/li>\n<li><span data-amount=\"8\" data-unit=\"cup\">8 cup<\/span>s low-sodium vegetable broth<\/li>\n<li><span data-amount=\"1\" data-unit=\"cup\">1 cup<\/span>\u00a0uncooked pearled barley<\/li>\n<li><span data-amount=\"0.25\" data-unit=\"cup\">1\/4 cup<\/span>\u00a0dry red wine<\/li>\n<li><span data-amount=\"2\" data-unit=\"tablespoon\">2 tablespoon<\/span>s soy sauce<\/li>\n<li><span data-amount=\"4\">4<\/span>\u00a0sprigs thyme<\/li>\n<li><span data-amount=\"1\">1<\/span>\u00a0bay leaf<\/li>\n<li><span data-amount=\"8\">8<\/span>\u00a0slices of baguette<\/li>\n<li><span data-amount=\"6\" data-unit=\"ounce\">6 ounce<\/span>s shredded Swiss, Monterey Jack or Gruyere cheese<\/li>\n<\/ul>\n<p>Directions:<\/p>\n<\/div>\n<div class=\"tasty-recipe-instructions\">\n<ol>\n<li>In a large dutch oven, heat oil over medium-high heat. Add onions and saute for 10 minutes, stirring frequently. Turn heat to medium and cook another 15 minutes, stirring occasionally.<\/li>\n<li>Add broth, barley, wine, soy sauce, thyme, and bay leaf and bring to a boil. Stir a few times, reduce to medium-low and cook another 25-30 minutes or until barley is cooked through.<\/li>\n<li>While the soup is simmering, place baguette slices on the sheet pan. Top with cheese and place under broiler for 2-3 minutes or until cheese is melted.<\/li>\n<li>To serve, place a piece of cheese bread in each bowl and spoon soup on top. Serve immediately.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<p>In this version, I have the cheese toasts on the bottom of each soup bowl, but if you\u2019d rather have that traditional yummy cheese topping melted on top of your bowl, make plain toast and add to the bottom of your bowl. Fill with soup and top with the cheese. Place under the broiler for about 2-3 minutes or until melted.<\/p>\n<p><em><img decoding=\"async\" class=\"alignnone size-thumbnail wp-image-7599\" src=\"http:\/\/dev.eatrightpa.org\/wordpress\/wp-content\/uploads\/2021\/10\/2018-DSD-headshot-highres-150x150.jpg\" alt=\"Deanna Segrave-Daly, RDN\" \/><br \/>\nDeanna Segrave-Daly, RDN is a food-loving dietitian from Philadelphia who shares nutritious family recipes, healthy kitchen hacks and culinary tips at <a href=\"http:\/\/www.teaspoonofspice.com\">Teaspoon of Spice<\/a>. She is the co-author of the best-selling <a href=\"https:\/\/amzn.to\/330gWfv\">The 30-Minute Mediterranean Diet Cookbook.<\/a><\/em><\/p>\n<\/div>\n<\/article>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>by Deanna Segrave-Daly, RDN January is prime soup making weather in my kitchen. And this mash-up recipe of French Onion Soup blending with Vegetable Barley Soup is one that I\u2019ve made often over the past few winters. It\u2019s a pretty simple recipe \u2013 the most laborious part of it is the cutting the onions and [&hellip;]<\/p>\n","protected":false},"author":16,"featured_media":8001,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[237],"tags":[],"class_list":["post-7999","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-237"],"_links":{"self":[{"href":"https:\/\/www.eatrightpa.org\/blog\/wp-json\/wp\/v2\/posts\/7999","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.eatrightpa.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.eatrightpa.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.eatrightpa.org\/blog\/wp-json\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.eatrightpa.org\/blog\/wp-json\/wp\/v2\/comments?post=7999"}],"version-history":[{"count":1,"href":"https:\/\/www.eatrightpa.org\/blog\/wp-json\/wp\/v2\/posts\/7999\/revisions"}],"predecessor-version":[{"id":10295,"href":"https:\/\/www.eatrightpa.org\/blog\/wp-json\/wp\/v2\/posts\/7999\/revisions\/10295"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.eatrightpa.org\/blog\/wp-json\/wp\/v2\/media\/8001"}],"wp:attachment":[{"href":"https:\/\/www.eatrightpa.org\/blog\/wp-json\/wp\/v2\/media?parent=7999"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.eatrightpa.org\/blog\/wp-json\/wp\/v2\/categories?post=7999"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.eatrightpa.org\/blog\/wp-json\/wp\/v2\/tags?post=7999"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}