FRENCH ONION SOUP WITH BRAISED SHORT RIBS

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French Onion Soup With Braised Short Ribs image

Provided by Geoffrey Zakarian

Time 4h30m

Yield 6 servings

Number Of Ingredients 20

2 pounds bone-in beef short ribs
2 tablespoons all-purpose flour
Kosher salt and freshly ground pepper
2 tablespoons canola oil
1 carrot, chopped
1 medium yellow onion, chopped
1 leek, chopped
4 sprigs thyme, plus 1 tablespoon thyme leaves
1 bay leaf
1 head garlic, halved crosswise
1 tablespoon tomato paste
1 cup dry red wine
6 cups low-sodium beef stock
1 stick unsalted butter
6 Spanish onions, thinly sliced
3/4 cup dry sherry
1 tablespoon sherry vinegar
12 slices sourdough bread, toasted
12 slices high-quality gruyere cheese (about 6 ounces)
Chopped fresh chives, for topping

Steps:

  • Braise the short ribs: Preheat the oven to 325 degrees F. Toss the short ribs with the flour and season liberally with salt and pepper. Heat the canola oil in a large Dutch oven over medium-high heat until it begins to shimmer. Add the short ribs and cook until browned on all sides, about 8 minutes. Transfer to a plate.
  • Add the carrot, chopped onion and leek to the pot and cook, stirring, until lightly browned, about 4 minutes. Return the short ribs to the pot and stir in the thyme sprigs, bay leaf, garlic and tomato paste. Add the wine and bring to a simmer, then cook until reduced by half, about 5 minutes. Add the stock and return to a simmer. Cover, transfer to the oven and braise until the short ribs are falling off the bone, 2 hours, 30 minutes to 3 hours.
  • Meanwhile, caramelize the onions: Melt the butter in a large pot over medium heat. Add the sliced onions, reduce the heat to low and season with salt and pepper. Cook, stirring frequently, until deep golden brown, about 2 hours, 30 minutes. (Add a splash of water and scrape up any browned bits from the pot, if necessary.)
  • When the short ribs are done, remove from the broth with a slotted spoon, transfer to a plate and let cool slightly. Strain the broth, discarding the solids. Shred the meat, discarding the bones, and toss with 1 cup of the broth. Reserve the remaining broth.
  • Add the thyme leaves and sherry to the caramelized onions. Cook until the liquid is reduced by half, about 3 minutes; add the reserved broth and cook 30 more minutes. Season with salt and pepper. Skim the fat from the top of the soup. Stir in the vinegar.
  • Preheat the oven to 425 degrees F. Divide the soup among 6 ovenproof bowls; spoon about 1/3 cup shredded meat into the center of each, then top each with 2 slices toast, trimming the bread if necessary. Top each with 2 slices cheese, letting the cheese hang over the side of the bowl. Transfer to the oven and bake until golden and bubbly, about 10 minutes. Top with chives.

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