Ingredients
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
- •0.5 cup butter
- •8 sweet onions (such as Vidalia®), sliced and separated into rings
- •2 quarts beef broth
- •0.5 cup sherry
- •12 sprigs fresh thyme
- •1 (1 pound) loaf French bread, thinly sliced
- •2 cups shredded Gruyere cheese
Instructions
- Mix together flour, 2 tablespoons salt, 1 tablespoon black pepper, paprika, garlic powder, and onion powder in a bowl. Dredge beef short ribs in seasoned flour mixture. Reserve 3 tablespoons leftover seasoned flour.
- Heat olive oil in a large pot over medium-high heat. Cook beef ribs in hot oil until browned, 3 to 5 minutes per side. Remove ribs and set aside.
- Reduce heat to medium and melt butter in the pot. Cook and stir sweet onions in butter until soft and slightly browned, about 15 minutes; reduce heat if onions begin to burn.
- Stir 3 tablespoons reserved seasoned flour into onions. Cook and stir for 10 minutes. Pour in beef broth and sherry; bring to a boil, stirring constantly, until soup is slightly thickened. Season with salt and black pepper.
- Strip leaves from thyme sprigs and add leaves to soup. Return short ribs to the pot, reduce heat to low, and simmer until ribs are tender, about 2 1/2 hours. Stir soup every hour or so.
- Preheat the oven broiler.
- Ladle soup into oven-safe soup crocks. Carefully place a short rib into each crock. Top each soup with 2 slices French bread and sprinkle about 1/4 cup Gruyère cheese over each crock.
- Place crocks under the preheated broiler until cheese is browned and bubbling, 2 to 3 minutes.
Nutritional Facts
Per 8 servings
- Calories: 1162
- Carbohydrate: 63g
- Fat: 79g
- Fiber: 5g
- Protein: 48g
- Sugar: 9g