Beef Short Rib French Onion Soup
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons salt, or more to taste
- 1 tablespoon ground black pepper, or more to taste
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 8 meaty beef short ribs
- 3 tablespoons olive oil
- ½ cup butter
- 8 sweet onions (such as Vidalia®), sliced and separated into rings
- 2 quarts beef broth
- ½ cup sherry
- 12 sprigs fresh thyme
- 1 (1 pound) loaf French bread, thinly sliced
- 2 cups shredded Gruyere cheese
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Instructions
- Mix together flour, 2 tablespoons salt, 1 tablespoon black pepper, paprika, garlic powder, and onion powder in a bowl. Dredge beef short ribs in seasoned flour mixture. Reserve 3 tablespoons leftover seasoned flour.
- Heat olive oil in a large pot over medium-high heat. Cook beef ribs in hot oil until browned, 3 to 5 minutes per side. Remove ribs and set aside.
- Reduce heat to medium and melt butter in the pot. Cook and stir sweet onions in butter until soft and slightly browned, about 15 minutes; reduce heat if onions begin to burn.
- Stir 3 tablespoons reserved seasoned flour into onions. Cook and stir for 10 minutes. Pour in beef broth and sherry; bring to a boil, stirring constantly, until soup is slightly thickened. Season with salt and black pepper.
- Strip leaves from thyme sprigs and add leaves to soup. Return short ribs to the pot, reduce heat to low, and simmer until ribs are tender, about 2 1/2 hours. Stir soup every hour or so.
- Preheat the oven broiler.
- Ladle soup into oven-safe soup crocks. Carefully place a short rib into each crock. Top each soup with 2 slices French bread and sprinkle about 1/4 cup Gruyère cheese over each crock.
- Place crocks under the preheated broiler until cheese is browned and bubbling, 2 to 3 minutes.
Source
Original recipe: View Original