French Onion Soup With Braised Short Ribs

Name: French Onion Soup With Braised Short Ribs
Prep time: 4 h 30 min
Cook time: 4 h 30 min
Total time: 4 h 30 min
Yield: 6
Cuisine: Mediterranean, French, European
Ingredients: 1 bay leaf; 1 liters low-sodium beef stock; 907 grams bone-in beef short ribs; 2 Tbsps canola oil; 1 carrot, chopped; 237 milliliters dry red wine; 177 milliliters dry sherry; 2 Tbsps all-purpose flour; 6 servings Chopped fresh chives, for topping; 1 head garlic, halved crosswise; 170 grams 12 slices high-quality gruyere cheese (about; 6 servings Kosher salt and freshly ground pepper; 1 leek, chopped; 6 Spanish onions, thinly sliced; 1 Tbsp sherry vinegar; 12 slices sourdough bread, toasted; 4 sprigs thyme, plus 1 tablespoon thyme leaves; 1 Tbsp tomato paste; 1 stick unsalted butter; 1 medium yellow onion, chopped

French Onion Soup With Braised Short Ribs might be just the Mediterranean recipe you are searching for. This recipe covers 39% of your daily requirements of vitamins and minerals. This main course has 1265 calories, 47g of protein, and 72g of fat per serving. This recipe serves 6. Head to the store and pick up leek, beef stock, garlic, and a few other things to make it today. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes approximately 4 hours and 30 minutes.

Instructions

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.

Ingredients you will need

Salt And Pepper

Beef Short Ribs

All Purpose Flour

Equipment you will use

Oven

Heat the canola oil in a large Dutch oven over medium-high heat until it begins to shimmer.

Ingredients you will need

Canola Oil

Equipment you will use

Dutch Oven

Add the short ribs and cook until browned on all sides, about 8 minutes.

Ingredients you will need

Beef Short Ribs

Transfer to a plate.

Add the carrot, chopped onion and leek to the pot and cook, stirring, until lightly browned, about 4 minutes. Return the short ribs to the pot and stir in the thyme sprigs, bay leaf, garlic and tomato paste.

Ingredients you will need

Fresh Thyme

Tomato Paste

Beef Short Ribs

Bay Leaves

Carrot

Garlic

Onion

Leek

Equipment you will use

Pot

Add the wine and bring to a simmer, then cook until reduced by half, about 5 minutes.

Ingredients you will need

Wine

Add the stock and return to a simmer. Cover, transfer to the oven and braise until the short ribs are falling off the bone, 2 hours, 30 minutes to 3 hours.

Ingredients you will need

Beef Short Ribs

Stock

Bone

Equipment you will use

Oven

Meanwhile, caramelize the onions: Melt the butter in a large pot over medium heat.

Ingredients you will need

Butter

Onion

Equipment you will use

Pot

Add the sliced onions, reduce the heat to low and season with salt and pepper. Cook, stirring frequently, until deep golden brown, about 2 hours, 30 minutes. (

Ingredients you will need

Salt And Pepper

Onion

Add a splash of water and scrape up any browned bits from the pot, if necessary.)

Ingredients you will need

Water

Equipment you will use

Pot

When the 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, discarding the bones, and toss with 1 cup of the broth. Reserve the remaining broth.

Ingredients you will need

Beef Short Ribs

Broth

Meat

Equipment you will use

Slotted Spoon

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

Ingredients you will need

Caramelized Onions

Salt And Pepper

Thyme

Vinegar

Sherry

Broth

Soup

Preheat the oven to 425 degrees F. Divide the soup among 6 ovenproof bowls; spoon about 1/3 cup shredded meat into the center of each, then top each with 2 slices toast, trimming the bread if necessary. Top each with 2 slices cheese, letting the cheese hang over the side of the bowl.

Ingredients you will need

Cheese