Beef Short Rib French Onion Soup
Recipe information
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Cooking:
30 min.
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Servings per container:
8
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Ingredients for - Beef Short Rib French Onion Soup

1. All-purpose flour - 1 cup
2. Salt, or more to taste - 2 tablespoons
3. Ground black pepper, or more to taste - 1 tablespoon
4. Paprika - 1 tablespoon
5. Garlic powder - 1 tablespoon
6. Onion Powder - 1 tablespoon
7. Meaty beef short ribs - 8
8. Olive oil - 3 tablespoons
9. Butter - ½ cup
10. Sweet onions (such as Vidalia®), sliced and separated into rings - 8
11. Beef broth - 2 quarts
12. Sherry - ½ cup
13. Fresh thyme - 12 sprigs
14. French bread, thinly sliced - 1 (1 pound) loaf
15. Shredded Gruyere cheese - 2 cups

How to cook deliciously - Beef Short Rib French Onion Soup

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

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.

6. Stage

Preheat the oven broiler.

7. Stage

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.

8. Stage

Place crocks under the preheated broiler until cheese is browned and bubbling, 2 to 3 minutes.