Barley and Spring Onion Soup With Fava Beans

• 1 pound spring onions
• 2 tablespoons extra virgin olive oil, or 1 tablespoon olive oil and 1 tablespoon butter
• 1 garlic clove, minced
• 1 1/2 quarts vegetable stock or chicken stock
• A bouquet garni made with a bay leaf, a few dried mushrooms or mushroom stems, a Parmesan rind and a couple of sprigs each thyme and parsley, all tied into a cheesecloth bag
• 1/2 cup barley
• Salt and freshly ground pepper
• 1 pound fava beans, shelled and skinned
• 1 to 2 tablespoons chopped fresh herbs, like parsley, tarragon, fresh thyme
• Rounds of baguette or slices of country bread, topped with Gruyere or Parmesan, then toasted until the cheese melts

1. Quarter the onions lengthwise (stem to root end), then slice thinly across the grain.
2. In a large, heavy soup pot heat the oil over medium heat and add the onions.
3. Cook, stirring often, until they have softened and begun to darken a little; do not let them brown.
4. Add a pinch of salt, the stock and the bouquet garni.
5. Bring to a boil, add the barley, reduce the heat, cover and simmer 1 hour.
6. Taste and adjust salt.
7. Add freshly ground pepper.
8. Remove the bouquet garni and discard.
9. Add the fava beans and continue to simmer for 5 to 8 minutes more.
10. Stir in the herbs.
11. Serve, topping each bowl with the cheese croutons.

onions, extra virgin olive oil, garlic, vegetable stock, bouquet garni, barley, salt, beans, fresh herbs, country bread

Taken from cooking.nytimes.com/recipes/1014764 (may not work)