This soup reflects the French influence on the cuisine of northern Italy. While the French would caramelize the onion first, the Italians just sauté it lightly to soften. Barley is a popular grain here in this northern part, from my Friuli region in the east to Piedmont in the west.
½ tablespoon olive oil
2 large onions, thinly sliced
6 cups beef broth
4 bay leaves
⅛ teaspoon crushed red pepper
½ cup quick-cooking barley
6 teaspoons grated pecorino Romano cheese
Heat the oil in a saucepan, then add the onions. Sauté until soft and translucent, about 10 minutes. Add the broth, bay leaves, and crushed red pepper. Bring just to a boil. Stir in the barley, reduce the heat, and simmer, covered, until the barley is tender, 15 to 20 minutes. Discard the bay leaves. Serve sprinkled with the cheese. Serves six.
