Steps: |
| -Preheat oven to 350 degrees. |
| -In a Dutch oven, heated to medium-high, add the butter and oil. |
| -Add onion and stir to coat with the butter. Saute until the onion starts to caramelize, and then turn down the heat to medium-low. (Learn How) |
| -Continue to cook for approximately 20 minutes until caramelized. |
| -Add the garlic, celery and carrots, and saute for 3 minutes. |
| -Add the mushrooms and saute until cooked through. Add additional butter if needed. |
| -Add the thyme and barley, and saute for 2 minutes. |
| -Add the stock and soy sauce, and bring to a boil. Season with salt and pepper and turn off the heat. |
| -Cover with a lid and cook on 350 degrees for 30 minutes. |
| -Carefully remove the lid and add the fontina cubes (evenly distribute) to the pot. |
| -Keep the lid off and bake for an additional 15 minutes. |
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