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Thursday, August 25, 2016

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.

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