![](https://cdn.statically.io/img/www.allrecipes.com/thmb/UhT6xRPczXk2OotHjkLRhjO97ms=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/9298014-03a47a1e0b1a420db2010b932f1d84c9.jpg)
Ingredients
-
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
-
½ cup butter
-
8 sweet onions (such as Vidalia®), sliced and separated into rings
-
2 quarts beef broth
-
½ cup sherry
-
12 sprigs fresh thyme
-
1 (1 pound) loaf French bread, thinly sliced
-
2 cups shredded Gruyere cheese
Directions
-
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.
Tips
You can make the soup without short ribs or substitute beef cubes (like the ones you get for stew) for the short ribs if they are expensive or hard to find.
You can make the soup in a slow cooker by browning the short ribs and making the onion broth as above, then chilling separately in the refrigerator overnight. Add the broth and short ribs to the slow cooker in the morning. Cook on Low for 8 hours, then ladle, top, and broil when you get home.
Editor's Note:
The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.
Nutrition Facts (per serving)
1162 | Calories |
79g | Fat |
63g | Carbs |
48g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 1162 | |
% Daily Value * | |
Total Fat 79g | 102% |
Saturated Fat 36g | 179% |
Cholesterol 177mg | 59% |
Sodium 3222mg | 140% |
Total Carbohydrate 63g | 23% |
Dietary Fiber 5g | 18% |
Total Sugars 9g | |
Protein 48g | 96% |
Vitamin C 13mg | 15% |
Calcium 380mg | 29% |
Iron 7mg | 39% |
Potassium 802mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.