French Onion Soup by CK
2 oz olive oil
2 pounds onions
2 oz white wine
2 quarts beef broth
2 bay leafs
1 teaspoon Italian seasoning
salt and pepper to taste
5 ounces Gruyere Cheese, Grated
Several Thick Slices Of French Bread Or Baguette
Thinly slice all of the onions. Heat your soup pot on high on the stove. Once it is hot add the oil.
Once the oil starts to smoke add your onions. Cook the onions until they are wilted down and caramelized, about 20 minutes. Do not stir the onions for the first 4 minutes.
Deglaze the pot with the white wine. (this means just pour your wine in )
Next add the beef broth, bay leaf, Italian seasoning, salt and pepper to the pot.
Cook on medium heat for 30 minutes. Butter one side of the bread slices and broil over low heat, allowing bread to brown and become crispy.
Ladle the soup into your bowl .
Place crispy bread on top, and then sprinkle generously with grated cheese.
Broil until cheese is melted and bubbly.

Amish Beef Barley Soup by GKT
2 Tbsp. vegetable oil
1 lb. beef stew meat, cut into ½” chunks
1 onion, chopped
8 oz. sliced fresh mushrooms
3 carrots, coarsely diced
1 (14.5 oz) can diced tomatoes, not drained
8 c. beef broth
½ tsp. salt
½ tsp. black pepper
¾ c. quick-cooking pearl barley
In a soup pot over high heat, heat oil. Add beef, onion, mushrooms and carrots and saute 6-8 minutes
Or until they begin to brown. Add diced tomatoes including the liquid, beef broth, salt and pepper;
Bring to a boil. Reduce heat and simmer on low 30 minutes, or until beef is tender, stirring occasionally.
Add barley and simmer an additional 15-20 minutes, or until barley is tender. Serve immediately.