beef short rib french onion soup

Ingredients

• Servings: 8
• 1 cup all-purpose flour
• 2 tablespoons salt
• 1 tablespoon ground black pepper
• 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
• 12 sprigs fresh thyme
• 1 (1 pound) loaf french bread, thinly sliced
• 2 cups shredded gruyere cheese

Recipe

Preparation Time: 30 mins Cook Time: 3 hrs 10 mins

Ready Time: 3 hrs 40 mins


• mix flour, 2 tablespoons salt, 1 tablespoon black pepper, paprika, garlic powder, and onion powder in a bowl. dredge beef short ribs in the seasoned flour mixture. reserve 3 tablespoons of leftover seasoned flour.
• heat olive oil in a large pot over medium-high heat and pan-fry the beef ribs until browned on all sides, 3 to 5 minutes per side. remove ribs and set aside. turn heat down to medium and melt butter in the pot; cook and stir sweet onions in the butter until soft and slightly browned, about 15 minutes. stir constantly and reduce heat if onions begin to burn.
• stir 3 tablespoons of reserved seasoned flour mixture into the onions and cook and stir for 10 minutes; pour in beef broth and . bring to a boil, stirring constantly, until soup is slightly thickened; season with more salt and black pepper, if desired.
• strip leaves from thyme sprigs and add leaves to the soup. gently return short ribs to the pot, reduce heat to low, and simmer soup until ribs are tender, about 2 1/2 hours. stir soup every hour or so.
• preheat the oven's broiler.
• ladle soup into oven-safe soup crocks, placing a short rib into each bowl. top soup with 2 slices of french bread per bowl and sprinkle about 1/4 cup of gruyere cheese over each crock.
• place crocks under broiler until cheese is browned and bubbling, 2 to 3 minutes.