Onion And Barley Soup With Swiss Cheese Flan
Serves: 3
Destiney Bartoletti
1 January 1970
Based on User reviews:
52
Spice
55
Sweetness
44
Sourness
40
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
3 tbsps
Butter2 tbsps
Olive Oil2 cups
Onion (sliced)1 cup
Pearl Barley3 tbsps
Sherry (dry)8 cups
Chicken Stock3 cup
Whipping Cream3 large
Egg1 tsp
Salt1 tsp
Ground Black Pepper1.25 cups
Swiss Cheese (packed grated)Directions:
1
For soup: Melt butter with oil in heavy large pot over medium-high heat
2
Add onions; sauté until caramelized, about 20 minutes
3
Add barley and Sherry; cook 30 seconds
4
Add chicken stock and thyme
5
Bring to boil
6
Reduce heat; cover and simmer 30 minutes
7
Season with salt and pepper
8
Discard thyme
9
(Can be made 1 day ahead
10
Cool, cover, and chill
11
Bring to simmer before serving
12
) Melt butter with oil in heavy large pot over medium-high heat
13
Add onions; sauté until caramelized, about 20 minutes
14
Add barley and Sherry; cook 30 seconds
15
Add chicken stock and thyme
16
Bring to boil
17
Reduce heat; cover and simmer 30 minutes
18
Season with salt and pepper
19
Discard thyme
20
(Can be made 1 day ahead
21
Cool, cover, and chill
22
Bring to simmer before serving
23
) For flans: Preheat oven to 300°F
24
Place six 3/4-cup custard cups or soufflé dishes in baking pan
25
Melt butter in heavy medium skillet over medium heat
26
Add onions; sauté until tender but not brown, about 8 minutes
27
Cool slightly; transfer to blender
28
Add cream, eggs, salt, and pepper; blend until smooth
29
Stir in cheese
30
Divide custard among prepared cups
31
Fill pan with enough hot water to come halfway up sides of cups
32
Bake flans until centers are softly set, about 30 minutes
33
Cool flans 10 minutes in pan
34
Cut around flans to loosen; turn out each in center of soup bowl
35
Ladle soup around flans and serve
36
Preheat oven to 300°F
37
Place six 3/4-cup custard cups or soufflé dishes in baking pan
38
Melt butter in heavy medium skillet over medium heat
39
Add onions; sauté until tender but not brown, about 8 minutes
40
Cool slightly; transfer to blender
41
Add cream, eggs, salt, and pepper; blend until smooth
42
Stir in cheese
43
Divide custard among prepared cups
44
Fill pan with enough hot water to come halfway up sides of cups
45
Bake flans until centers are softly set, about 30 minutes
46
Cool flans 10 minutes in pan
47
Cut around flans to loosen; turn out each in center of soup bowl
48
Ladle soup around flans and serve