French Onion Soup With Braised Short Ribs (Geoffrey Zakarian) Recipe

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French Onion Soup With Braised Short Ribs (Geoffrey Zakarian)
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Ingredients
20
Count
Nutrition
1024
Calories
Total time
270
Minutes
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Ingredients:

Directions:

  1. 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.
  2. 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.
  3. 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.)
  4. 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.
  5. 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.
  6. 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.
  7. Photograph by Christina Holmes
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1023.69 Kcal (4286 kJ)
Calories from fat 616.4 Kcal
% Daily Value*
Total Fat 68.49g 105%
Cholesterol 155.38mg 52%
Sodium 990.49mg 41%
Potassium 1020.98mg 22%
Total Carbs 48.37g 16%
Sugars 6.54g 26%
Dietary Fiber 2.97g 12%
Protein 37.72g 75%
Vitamin C 4.2mg 7%
Vitamin A 0.3mg 10%
Iron 5.8mg 32%
Calcium 87.6mg 9%
Amount Per 100 g
Calories 172.51 Kcal (722 kJ)
Calories from fat 103.88 Kcal
% Daily Value*
Total Fat 11.54g 105%
Cholesterol 26.18mg 52%
Sodium 166.92mg 41%
Potassium 172.05mg 22%
Total Carbs 8.15g 16%
Sugars 1.1g 26%
Dietary Fiber 0.5g 12%
Protein 6.36g 75%
Vitamin C 0.7mg 7%
Iron 1mg 32%
Calcium 14.8mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 25.6
    Points
  • 26
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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