Beef Short Rib French Onion Soup Recipe

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 8 servings.

• 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
• cup butter
• 8 sweet onions (such as Vidalia), sliced and separated into rings
• 2 quarts beef broth
• cup sherry
• 12 sprigs fresh thyme
• 1 (1 pound) loaf French bread, thinly sliced
• 2 cups shredded Gruyere cheese

Directions

1. Mix together flour, 2 tablespoons salt, 1 tablespoon black pepper, paprika, garlic powder, and onion powder in a bowl.
2. Dredge beef short ribs in the seasoned flour mixture. Reserve 3 tablespoons of the leftover seasoned flour.
3. Heat olive oil in a large pot over medium-high heat. Cook beef ribs in the hot oil until browned, about 3 to 5 minutes per side. Remove the ribs and set them aside.
4. Reduce the heat to medium and melt butter in the pot. Cook and stir the sweet onions in the butter until soft and slightly browned, about 15 minutes. If the onions start to burn, reduce the heat.
5. Stir the reserved 3 tablespoons of seasoned flour into the onions. Cook and stir for 10 minutes.
6. Pour in the beef broth and sherry; bring to a boil while stirring constantly, until the soup is slightly thickened. Season with salt and black pepper to taste.
7. Strip the leaves from the thyme sprigs and add them to the soup.
8. Return the short ribs to the pot, reduce heat to low, and simmer until the ribs are tender, about 2 hours. Stir the soup every hour or so.
9. Preheat the oven broiler.
10. Ladle the soup into oven-safe soup crocks. Carefully place one short rib into each crock.
11. Top each soup with 2 slices of French bread and sprinkle about cup of Gruyre cheese over each crock.
12. Place the crocks under the preheated broiler and broil until the cheese is browned and bubbling, about 2 to 3 minutes.

Tips

You can make the soup without short ribs or substitute beef cubes (like the ones you get for stew) if the short ribs are expensive or hard to find.

You can also make the soup in a slow cooker by browning the short ribs and making the onion broth as described above, then chilling separately in the refrigerator overnight. In the morning, add the broth and short ribs to the slow cooker. Cook on Low for 8 hours, then ladle, top, and broil when you get home.

Nutrition Facts

Per Serving

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.