Description
A decadent fusion of classic French onion soup and slow-braised beef short ribs, resulting in a rich, umami-packed broth and tender meat.
Ingredients
Scale
- 3 lbs beef short ribs
- 5 large yellow onions, thinly sliced
- 6 cups high-quality beef stock
- 1/2 cup dry sherry
- 2 tbsp butter
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 baguette, sliced
- 8 oz Gruyere cheese, grated
Instructions
- Sear short ribs in olive oil until browned on all sides; remove and set aside.
- In the same pot, melt butter and sauté sliced onions over low heat for 45-60 minutes until deep brown.
- Stir in dry sherry and scrape the bottom of the pot to deglaze.
- Return ribs to the pot and add beef stock. Simmer on low for 3 hours until tender.
- Remove ribs, strain broth, shred meat, and return meat to the broth. Reduce liquid by 1/3.
- Ladle soup into oven-safe crocks, top with a toasted baguette slice and Gruyère.
- Broil until cheese is bubbly and brown.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Braising
- Cuisine: French-American