Thursday, November 12, 2009

French Onion Soup with Lentils

This ends up tasting pretty close to traditional french onion soup but I have added and simplified a few things.

6 cups beef broth
1/4 c. brown lentils
1/4 c. barley

3 Tbsp. Butter
2 or 3 large onions, sliced into rings

Italian bread
mozzarella cheese
pecorino cheese

Salt and pepper to taste

Combine beef broth, lentils and barley. Simmer until lentils and barley are tender, about 45 minutes. Dont let it boil dry or cook down too much, you want a good amount of broth in your soup.

Meanwhile, combine onions and butter. Cook over low heat until golden and caramelized, between 20 and 40 minutes. When lentils and barley are al dente add the caramelized onions to the pot and cook until done. Season with salt and pepper to taste. Or add beef bouillon to add more seasoning.

I slice my bread and top it with some of both cheeses and broil until golden and then drop it in my soup.

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