Categories: Soup
Ingredients
- 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
Directions
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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.
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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.
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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.)
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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.
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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.
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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.