Beautiful illustration by Russian illustrator Elena TsaregradskayaA different way to make onion soup. Cover the flan with enough soup so there is a surprise waiting in the bowl - everyone loves surprises. Serve with a great Pinot Noir and hot crusty bread for a wonderful Sunday supper.
Soup
2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
8 cups sliced onions
1/3 cup pearl barley
3 tablespoons dry Sherry
8 cups beef stock
4 fresh thyme sprigs
Flans
3 tablespoons butter
2 cups diced onions
3/4 cup whipping cream
3 large eggs
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 1/4 cups (packed) grated Gruyère cheese
For soup:
Melt butter with oil in heavy large pot over medium-high heat. Add onions; sauté until caramelized, about 20 minutes. Add barley and Sherry; cook 30 seconds. Add beef stock and thyme. Bring to boil. Reduce heat; cover and simmer 30 minutes. Season with salt and pepper. Discard thyme. Simmer until barley is fully cooked.
For flans:
Preheat oven to 300°F. Place six 3/4-cup custard cups or soufflé dishes in baking pan. Melt butter in heavy medium skillet over medium heat. Add onions; sauté until tender but not brown, about 8 minutes. Cool slightly. In a large bowl beat cream, eggs, salt, and pepper until smooth. Fold in onions and cheese. Divide among prepared cups. Fill baking pan with enough hot water to come halfway up sides of cups. Bake flans until centers are softly set, about 35 minutes.
Cool flans 10 minutes in pan. Cut around flans to loosen; turn out each in center of soup bowl. Ladle soup around flans and serve.
Serves 6
