Short Rib French Onion Soup Recipe by Lance Wilson
Cooking Instructions 5 hours 1 Preheat your oven to 500F 2 Lay your short ribs out on an oiled baking sheet or in a large saute pan and season with the kosher salt. 3 Roast the ribs in the oven 15-20 minutes or until they are taking on a browned color. 4 While the ribs are roasting, prep the onions. Start by slicing the tops and roots off all the onions. Split the onions in half from root to tip. Peel each onion half. Discard the peels and clean your board. 5 Slice all the onions thinly from root to tip. 6 Add the butter and tallow or oil to a large Dutch onion and then place all the sliced onions on top. Cover and bring to a sauté over medium heat to sweat the onions. 7 Drop the oven temperature to 375F. 8 Place the short ribs, celery, carrot, thyme, and bay leaf in a saute pan. 9 Deglaze the baking pan if you used one with water, scraping up any browned bits and add them to the short ribs. 10 Add the beef stock and beef base to the ribs, sprinkle the gelatin and cover. 11 Place the ribs with the cover ajar and the covered onions in the oven and roast for 3-4 hours. You may need to organize the pans so they fit in the oven. Stir the onions every 1 hour to mix them up and ensure the sides aren’t burning. They will burn if you just leave them in for the total time. If your onions are not carmelizing by 3 hours in, increase the oven to 400F, but continue cooking the onions covered. 12 When the ribs are tender remove them carefully from the stock, and place on a plate tented with foil to keep warm. 13 Strain the beef stock. After reducing in the oven you should have roughly 1.5 quarts. 14 The onions, should now be a deep brown color. Place them on the stock top over medium low heat to brown them further using a bit of water to scrape up any fond from the pot bottom. 15 When the onions are finished browning to your desire, add the sherry and deglaze the pan one last time. 16 Add the reserved stock, black pepper, Worcestershire sauce, and browning to the onions to create the soup. Bring the soup to a gentle simmer and simmer for 20 minutes while you prepare the bread cubes. 17 Cut the sourdough loaf into large cubes, toss with the olive oil and garlic powder, and toast in a the oven at 475F for about 5 minutes, until they are crispy and browning. 18 Adjust the soup consistency to your desired thickness with water. Some people like a thick hearty onion soup that borders on stew, and some like a brothy-er consistency. Choose what you like and then season the soup with salt to taste. It should need some salt at this point. 19 To assemble the soup, turn the broiler on and place the rack at the second position from the top. Place one short rib in a crock. 20 Cover with about 2 ladles of soup. 21 Arrange the bread on top. 22 Sprinkle the Gruyère on the bread 23 Top with a slice of provolone. 24 Broil the crocks until the cheese bubbles and begins to brown. 25 Serve the crocks on a plate and sprinkler with some parsley if you have it for garnish. 1 Preheat your oven to 500F 1 Preheat your oven to 500F 2 Lay your short ribs out on an oiled baking sheet or in a large saute pan and season with the kosher salt. 2 Lay your short ribs out on an oiled baking sheet or in a large saute pan and season with the kosher salt. 3 Roast the ribs in the oven 15-20 minutes or until they are taking on a browned color. 3 Roast the ribs in the oven 15-20 minutes or until they are taking on a browned color. 4 While the ribs are roasting, prep the onions. Start by slicing the tops and roots off all the onions. Split the onions in half from root to tip. Peel each onion half. Discard the peels and clean your board. 4 While the ribs are roasting, prep the onions. Start by slicing the tops and roots off all the onions. Split the onions in half from root to tip. Peel each onion half. Discard the peels and clean your board. 5 Slice all the onions thinly from root to tip. 5 Slice all the onions thinly from root to tip. 6 Add the butter and tallow or oil to a large Dutch onion and then place all the sliced onions on top. Cover and bring to a sauté over medium heat to sweat the onions. 6 Add the butter and tallow or oil to a large Dutch onion and then place all the sliced onions on top. Cover and bring to a sauté over medium heat to sweat the onions. 7 Drop the oven temperature to 375F. 7 Drop the oven temperature to 375F. 8 Place the short ribs, celery, carrot, thyme, and bay leaf in a saute pan. 8 Place the short ribs, celery, carrot, thyme, and bay leaf in a saute pan. 9 Deglaze the baking pan if you used one with water, scraping up any browned bits and add them to the short ribs. 9 Deglaze the baking pan if you used one with water, scraping up any browned bits and add them to the short ribs. 10 Add the beef stock and beef base to the ribs, sprinkle the gelatin and cover. 10 Add the beef stock and beef base to the ribs, sprinkle the gelatin and cover. 11 Place the ribs with the cover ajar and the covered onions in the oven and roast for 3-4 hours. You may need to organize the pans so they fit in the oven. Stir the onions every 1 hour to mix them up and ensure the sides aren’t burning. They will burn if you just leave them in for the total time. If your onions are not carmelizing by 3 hours in, increase the oven to 400F, but continue cooking the onions covered. 11 Place the ribs with the cover ajar and the covered onions in the oven and roast for 3-4 hours. You may need to organize the pans so they fit in the oven. Stir the onions every 1 hour to mix them up and ensure the sides aren’t burning. They will burn if you just leave them in for the total time. If your onions are not carmelizing by 3 hours in, increase the oven to 400F, but continue cooking the onions covered. 12 When the ribs are tender remove them carefully from the stock, and place on a plate tented with foil to keep warm. 12 When the ribs are tender remove them carefully from the stock, and place on a plate tented with foil to keep warm. 13 Strain the beef stock. After reducing in the oven you should have roughly 1.5 quarts. 13 Strain the beef stock. After reducing in the oven you should have roughly 1.5 quarts. 14 The onions, should now be a deep brown color. Place them on the stock top over medium low heat to brown them further using a bit of water to scrape up any fond from the pot bottom. 14 The onions, should now be a deep brown color. Place them on the stock top over medium low heat to brown them further using a bit of water to scrape up any fond from the pot bottom. 15 When the onions are finished browning to your desire, add the sherry and deglaze the pan one last time. 15 When the onions are finished browning to your desire, add the sherry and deglaze the pan one last time. 16 Add the reserved stock, black pepper, Worcestershire sauce, and browning to the onions to create the soup. Bring the soup to a gentle simmer and simmer for 20 minutes while you prepare the bread cubes. 16 Add the reserved stock, black pepper, Worcestershire sauce, and browning to the onions to create the soup. Bring the soup to a gentle simmer and simmer for 20 minutes while you prepare the bread cubes. 17 Cut the sourdough loaf into large cubes, toss with the olive oil and garlic powder, and toast in a the oven at 475F for about 5 minutes, until they are crispy and browning. 17 Cut the sourdough loaf into large cubes, toss with the olive oil and garlic powder, and toast in a the oven at 475F for about 5 minutes, until they are crispy and browning. 18 Adjust the soup consistency to your desired thickness with water. Some people like a thick hearty onion soup that borders on stew, and some like a brothy-er consistency. Choose what you like and then season the soup with salt to taste. It should need some salt at this point. 18 Adjust the soup consistency to your desired thickness with water. Some people like a thick hearty onion soup that borders on stew, and some like a brothy-er consistency. Choose what you like and then season the soup with salt to taste. It should need some salt at this point. 19 To assemble the soup, turn the broiler on and place the rack at the second position from the top. Place one short rib in a crock. 19 To assemble the soup, turn the broiler on and place the rack at the second position from the top. Place one short rib in a crock. 20 Cover with about 2 ladles of soup. 20 Cover with about 2 ladles of soup. 21 Arrange the bread on top. 21 Arrange the bread on top. 22 Sprinkle the Gruyère on the bread 22 Sprinkle the Gruyère on the bread 23 Top with a slice of provolone. 23 Top with a slice of provolone. 24 Broil the crocks until the cheese bubbles and begins to brown. 24 Broil the crocks until the cheese bubbles and begins to brown. 25 Serve the crocks on a plate and sprinkler with some parsley if you have it for garnish. 25 Serve the crocks on a plate and sprinkler with some parsley if you have it for garnish. 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