French Onion Beef Short Rib Soup 🥣
I started this haze- a huge pot.
It’s like food for the soul.
Serving with love ta of garlicy, inelegant chuck
!
From fashions you love
constituents
- 2 soupspoons olive oil painting
- 500gr beef short caricatures
- 4 large onions, thinly sliced
- 4 cloves garlic, diced
- 6 mugs beef broth
- 1 teaspoon balsamic ginger
- 1 tablespoon fresh thyme( or 1/2 tablespoon dried thyme)
- 1 bay splint
- swab and pepper to taste
- 4 slices of French chuck
- 1 mug tattered Swiss or Gruyère rubbish Instructions
- In a large pot, heat olive oil painting over medium heat.
- Season the beef short caricatures with swab and pepper, also sear them in the pot until browned on all sides, about 4- 5 twinkles each side. Remove the caricatures and set away.
- In the same pot, add the sliced onions. Cook, stirring sometimes, until they caramelize and turn golden brown, about 15- 20 twinkles.
- Add the diced garlic and cook for another 1- 2 twinkles until ambrosial.
- Return the beef short caricatures to the pot and pour in the beef broth. Add balsamic ginger, thyme, bay splint, and further swab and pepper if asked .
- Bring the haze to a pustule, also reduce the heat to low. Cover and let it poach for about 1.5 to 2 hours, until the meat is tender.
- Preheat your roaster caff
. While the haze is stewing, place the French chuck
slices on a baking distance and toast them smoothly in the roaster. - Once the caricatures are tender, remove them from the pot, shred the meat, and discard the bones. Return the meat back to the haze and stir.
- spoon the haze into roaster-safe coliseums, place a slice of heated French chuck
on top of each coliseum, and sprinkle with tattered rubbish. - Grill the coliseums in the roaster for about 2- 3 twinkles, or until the rubbish is gamesome and golden. Notes
Feel free to add some sautéed mushrooms for an redundant depth of flavor.
You can use funk broth rather of beef broth for a lighter haze.