French Beef and Barley Onion Soup Gratinee

1 tablespoon canola oil 2 medium onions, each cut into 8 wedges (about 4 cups) 2 teaspoons chopped peeled fresh ginger 4 garlic cloves, minced 3 cups sliced button mushrooms 1 teaspoon brown sugar 1 (12-ounce) lean boneless sirloin steak, cut into 2-inch strips 4 cups water ⅔ cup (scant) uncooked pearl barley ¼ cup dry sherry or unsweetened apple juice 3 tablespoons low-sodium soy sauce 1 teaspoon dark sesame oil or more to taste 1 (10 ½-ounce) can beef broth 12 (¼-inch-thick) slices diagonally cut French bread baguette ¾ cup (3 ounces) shredded Gruyère or Emmenthal wiss cheese

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Heat oil in a large Dutch oven or soup kettle over medium-high heat. Add onion, ginger, and garlic; sauté 10 minutes or until lightly browned. Add the mushrooms, sugar, and beef. Sauté 10 minutes, scraping pan to loosen browned bits. Add 4 cups water, and the next 4 ingredients (water through consommé); bring to a boil. Cover, reduce heat, and simmer 50 minutes or until barley is tender. Stir in 1 teaspoon sesame oil or more to taste. Preheat broiler. Ladle 1½ cups soup into each of 6 ovenproof soup bowls; top each serving with 2 bread slices and 2 tablespoons cheese. Broil 3 inches from heat 1 minute or until cheese melts. Serve immediately.