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Slow-Cooked Beef Short Rib French Onion Soup

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PREP TIME
30 min
COOKING TIME
190 min
TOTAL TIME
220 min
SERVINGS
8 servings
Dinner
Slow-Cooked Beef Short Rib French Onion Soup
Ingredients
  • 1 cup all-purpose flour
  • 2 tablespoons salt, or more to taste
  • 1 tablespoon ground black pepper, or more to taste
  • 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
Instructions
1
Combine dry ingredients such as flour, salt, black pepper, paprika, garlic powder, and onion powder in a bowl.
2
Dredge beef short ribs in the above mixture, reserving 3 tablespoons of it for later use.
3
Heat a generous amount of olive oil in a large cooking vessel over medium-high heat.
4
Cook the beef short ribs in hot oil until they develop a nice brown color, 3 to 5 minutes per side.
5
Remove the ribs and set them aside for a moment.
6
Reduce heat to medium and melt butter in the pot.
7
Cook and stir sweet onions in butter until they become soft and slightly caramelized, about 15 minutes;
8
reduce heat if the onions start to burn or become too dark.
9
Stir in the 3 tablespoons of reserved seasoned flour mixture into onions.
10
Cook and stir for another 10 minutes, allowing the flavors to meld together.
11
Pour in beef broth and sherry; bring the mixture to a boil, stirring constantly, until it reaches a slightly thickened consistency.
12
Season with salt and black pepper to taste.
13
Strip the leaves from thyme sprigs and add them to the soup.
14
Return short ribs to the pot, reduce heat to low, and let it simmer until the ribs are tender, about 2 1/2 hours.
15
Stir the soup every hour or so to prevent it from sticking to the bottom of the pot.
16
Preheat your oven's broiler.
17
Ladle the soup into oven-safe containers, such as ceramic or glass bowls.
18
Carefully place a short rib into each container.
19
Top each soup with 2 slices of French bread and sprinkle about 1/4 cup of Gruyère cheese over each container.
20
Place the containers under the preheated broiler until the cheese is browned and bubbling, 2 to 3 minutes.