Makes 6 servings.
INGREDIENTS
- soup
- 2tablespoons (1/4 stick) butter
- 2tablespoons olive oil
- 8cups sliced onions
- 1/3cup pearl barley
- 3tablespoons dry sherry
- 8cups chicken stock or canned low-salt chicken broth
- 4fresh thyme sprigsflans
- 3tablespoons butter
- 2cups sliced onions
- 3/4cup whipping cream
- 3large eggs
- 1/2teaspoon salt
- 1/4teaspoon ground black pepper
- 1 1/4cups (packed) grated swiss cheese
DIRECTIONS 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 chicken stock and thyme. Bring to boil. Reduce heat; cover and simmer 30 minutes. Season with salt and pepper. Discard thyme. (Can be made 1 day ahead. Cool, cover, and chill. Bring to simmer before serving.)
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; transfer to blender. Add cream, eggs, salt, and pepper; blend until smooth. Stir in cheese. Divide custard among prepared cups. Fill pan with enough hot water to come halfway up sides of cups. Bake flans until centers are softly set, about 30 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.
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