French Onion Soup with Beef and Barley

This French onion soup is rich in barley fiber, which is a delicious variation of the classic dish. If you want, you can skip sherry or replace it with white wine.
Combine boiling water and shiitake in a bowl; cover and let stand for 30 minutes. Drain the shiitake in a colander over the bowl, reserving the liquid. Shiitake cut into slices, removing the stalks.Heat 2 teaspoons of oil in a large roasting pan over medium-high heat. Add the onion, shallots, ginger and garlic; simmer for 10 minutes or until lightly browned. Add shiitake, mushrooms, sugar and beef. Simmer for 10 minutes, scraping off the pan so that the pieces are not browned. Add the remaining mushroom liquid, 4 cups of water, and the next 4 ingredients (water via consomme); bring to a boil. Cover, reduce the heat, and simmer for 50 minutes or until the pearl barley is tender. Add 1 teaspoon of sesame oil.Preheat the grill.Pour 1 1/2 cups of soup into each of 6 heatproof soup bowls; sprinkle each serving with 2 slices of bread and 2 tablespoons of cheese. Simmer 3 inches from the heat for 1 minute or until the cheese is melted. Serve immediately.Note: This soup will freeze well for up to two months. Pour into an airtight container, leaving enough room for expansion (usually an inch or two on top). To reheat, defrost completely in the refrigerator; then place the contents in a saucepan over a low heat, adding a little liquid if necessary.