Hands-on Time
18 Mins
Total Time
1 Hour 25 Mins
Yield
Serves 6
Photo: Ryan Liebe; Styling: Mary Clayton Carl 

How to Make It

Step 1

Bring 6 cups water and barley to a boil in a large saucepan; cover, reduce heat, and simmer 1 hour or until done. Drain.

Step 2

While barley cooks, heat oil in a Dutch oven over medium-high heat. Add onions; cook 5 minutes, stirring frequently. Add 1/4 teaspoon salt and garlic; reduce heat to medium-low, and cook 45 minutes or until onions are caramelized and very tender, stirring occasionally.

Step 3

Increase heat to medium-high. Add sherry; cook 2 minutes or until liquid almost evaporates. Stir in stock, pepper, thyme sprigs, and bay leaf; bring to a boil. Reduce heat, and simmer 30 minutes. Discard thyme sprigs and bay leaf. Stir in barley, thyme leaves, and remaining 1/2 teaspoon salt.

Step 4

Preheat broiler to high.

Step 5

Arrange bread in a single layer on a baking sheet; broil 30 seconds on each side or until toasted. Ladle 1 1/3 cups soup into each of 6 ovenproof bowls. Arrange 3 toast pieces in each bowl; divide cheeses evenly over toasts. Place bowls on baking sheet. Broil 2 minutes or until cheese melts and begins to brown.

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