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onions extra-virgin olive oil garlic vegetable stock bouquet garni barley salt beans fresh herbs country bread
Viewed: 31 - Published at: 3 years agoIngredients
- 1 pound spring onions
- 2 tablespoons extra virgin olive oil, or 1 tablespoon olive oil and 1 tablespoon butter
- 1 garlic clove, minced
- 1 1/2 quarts vegetable stock or chicken stock
- A bouquet garni made with a bay leaf, a few dried mushrooms or mushroom stems, a Parmesan rind and a couple of sprigs each thyme and parsley, all tied into a cheesecloth bag
- 1/2 cup barley
- Salt and freshly ground pepper
- 1 pound fava beans, shelled and skinned
- 1 to 2 tablespoons chopped fresh herbs, like parsley, tarragon, fresh thyme
- Rounds of baguette or slices of country bread, topped with Gruyere or Parmesan, then toasted until the cheese melts
Method
- Quarter the onions lengthwise (stem to root end), then slice thinly across the grain.
- In a large, heavy soup pot heat the oil over medium heat and add the onions.
- Cook, stirring often, until they have softened and begun to darken a little; do not let them brown.
- Add a pinch of salt, the stock and the bouquet garni.
- Bring to a boil, add the barley, reduce the heat, cover and simmer 1 hour.
- Taste and adjust salt.
- Add freshly ground pepper.
- Remove the bouquet garni and discard.
- Add the fava beans and continue to simmer for 5 to 8 minutes more.
- Stir in the herbs.
- Serve, topping each bowl with the cheese croutons.
