Beef Short Rib French Onion Soup

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 cup all-purpose flour
• 2 tablespoons salt
• 1 tablespoon ground black pepper
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 8 meaty beef short ribs
• 3 tablespoons olive oil
• 1/2 cup butter
• 8 sweet onions (such as Vidalia®), sliced and separated into rings
• 2 quarts beef broth
• 1/2 cup sherry
• 12 sprigs fresh thyme
• 1 (1 pound) loaf French bread, thinly sliced
• 2 cups shredded Gruyere cheese

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 325°F (163°C). In a bowl, mix the flour, 1 tablespoon of the salt, the black pepper, paprika, garlic powder and onion powder. Pat the short ribs dry and coat them in the seasoned flour.

2. Heat the olive oil in a large Dutch oven over medium-high heat. Brown the short ribs in batches, about 4 minutes per side, then set them aside.

3. Melt the butter in the same pot over medium heat. Add the onion rings and the remaining 1 tablespoon of salt, and cook, stirring occasionally, for about 40 minutes until deep golden brown.

4. Pour in the sherry and scrape up the browned bits from the bottom of the pot. Simmer for 3 minutes.

5. Add the beef broth and thyme sprigs, then return the short ribs and their juices to the pot. Bring to a simmer, cover, and transfer to the oven to braise for about 120 minutes until the meat is fork-tender. The ribs must reach at least 145°F (63°C) in the thickest part; rest them 3 minutes before serving.

6. Remove the thyme sprigs. Lift the short ribs out, shred or cut the meat from the bones, and return the meat to the soup. Discard the bones.

7. Set the oven to broil. Ladle the soup into oven-safe bowls. Top each with bread slices and shredded Gruyere cheese.

8. Broil for 2 to 3 minutes until the cheese is melted and bubbly. Serve hot.