French Onion Soup with Braised Short Ribs

By Golfwidow7

Ingredients

• 2 lbs bone in beef short ribs
• 2 tbsp all purpose flour
• Kosher salt and freshly ground pepper
• 2 tbsp canola oil
• 1 carrot, chopped
• 1 medium yellow onion, chopped
• 1 leek, chopped
• 4 sprigs thyme, plus 1 tbsp thyme leaves
• 1 bay leaf
• 1 head garlic, halved crosswise
• 1 tbsp tomato paste
• 1 c dry red wine
• 6 c low sodium beef stock
• 1 stick unsalted butter
• 6 spanish onions, thinly sliced
• 3/4 c dry sherry
• 12 slices sourdough bread, toasted
• 12 slices gruyere cheese

Preparation

Step 1

Braise the short ribs: Preheat the oven to 325 degrees F. Toss the short ribs with the flour and season liberally with salt and pepper. Heat the canola oil in a large Dutch oven over medium high heat until it begins to shimmer. Add the short ribs and cook until browned on all sides, about 8 mins. Transfer to a plate.

Add the carrot, chopped onion and leek to the pot and cook, stirring, until lightly browned about 4 mins. Return the short ribs to the pot and cook, stirring, until lightly browned, about 4 mins. Return the short ribs to the pot and stir in the thyme sprigs, bay leaf, garlic and tomato paste. Add the wine and bring to a simmer, then cook until reduced by half, about 5 mins. Add the stock and return to a simmer. Cover and transfer to the oven and braise until the short ribs are falling off the bone, 2.5-3 hours.

Meanwhile, caramelize the onions: melt the butter in a large pot over medium heat. Add the onion slices, reduce the heat to low and season with salt and pepper. Cook, stirring frequently, until deep golden brown, about 2.5 hours.

When short ribs are done, remove from the broth with a slotted spoon, transfer to a plate and let cool slightly. Strain the broth, discarding the solids. Shred the meat and discard any bones. Toss with one cup of the broth and reserve the remaining broth.

Add the thyme leaves and sherry to caramelized onions. Cook until the liquid is reduced by half, about 3 mins. Add the reserved broth and cook 30 more mins. Season with salt and pepper. Skim the fat off of the top of the soup. Stir in the vinegar.

Preheat the oven to 425 degrees F. Divide the soup among 6 oven proof bowls. Spoon 1/3 c shredded meat into the center of each, then top each with 2 slices of toast, trimming bread if necessary. Top each with 3 slices of cheese, letting the cheese hang over the side of the bowl. Transfer to the oven and bake for 10 mins until browned and bubbly. Garnish with chives.