Short Rib + French Onion Soup

Step up your french onion soup night.

I usually make this recipe from making leftover slow-cooked short ribs, so I am going to provide how to slow cook the short ribs and how much meat from that you should have leftover for the soup.

Recipes Below

Short Ribs

This recipe can feed about 2 people (because of saving the meat, if you are feeding more double up) I love to either have with polenta or perogies.

Ingredients:

• 3 1/2 lb of short rib with bone-in

• 2 cup of red wine

• Few sprigs of thyme

• 1 1/2 tablespoon oregano

• 6 oz of mushrooms, sliced

• 2 carrots, chopped

• 3 stalks of celery, chopped

• 2 leeks, rinsed and drained, chopped

• 2 tablespoon of minced garlic

• 2 bay leafs

• 1 cup of beef broth

• 2 tablespoon of tomato paste

• Olive oil for searing meat

• salt & pepper to taste

Directions: Salt and pepper the short ribs on all surfaces of the meat. Turn your sauce pan on medium high heat with olive oil, sear the meat. Once meat is seared transfer to slow cooker. Add in all the other ingredients into crock pot and set on low for about 7 hours.

French Onion Soup

This recipe does take about 6+ hours to make. :) You can try to slow cook the onions over night, I have seen recipes that do that but this one is all stove-top. Feeds about 4 people.

Ingredients:

• 1/ 1/2 to 2 lb of leftover short rib meat (no bone)

• 3 yellow onion

• 3 white onion

• 4-5 cups of beef broth, you can use leftover juices from the short ribs. (I usually start with less because I don’t like it too liquidy but you can add more, I usually add 4)

• Fresh thyme sprigs

• 2 tablespoons of oregano

• 1 bay leaf

• 3 tablespoons of butter

• 1 tablespoon of minced garlic

• gruyere, cheddar, and asiago cheese blend. (if you can’t do this just do gruyere slices)

• Sourdough bread

• Olive oil

• salt & pepper to taste

• Fresh parsley or dried to garnish

Directions: Slice all the onions thinly. In a large pan add the butter on medium heat. Once butter is melted add in a tablespoon of olive oil. I prefer tuscan oil, which is a italian herb infused oil. Keep heat on medium and start to cook onions. Once onions are translucent add in the garlic, thyme, oregano, salt and pepper. Cook for a couple minutes. Then turn heat to medium-low and onions need to cook for about 5 hours. Constantly stir them to make sure nothing gets burned, the onions need to be nice carmelized color.

Once the onions are carmelized add in the broth, short rib meat (no bone) and bay leaf. Cook the soup for at least 30 minutes. Taste to your liking.

Once soup is ready heat oven to400°. Slice your sourdough bread to cover your french onion soup bowl. Pour soup into bowl and top with bread, then sprinkle top with cheese. Cook until cheese starts bubbling can be 8-12 minutes. Then once ready garnish with parsley, enjoy!