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 meatys beef short ribs
• 3 tablespoons olive oil
• 0.5 cups butter
• 8 sweets onions , such as Vidalia®
• 2 quartss beef broth
• 0.5 cups sherry
• 12 sprigs fresh thyme
• 1 loaf French bread , 1 pound
• 2 cups shredded Gruyere cheese

Instructions

1. 1 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.
2. 2 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.
3. 3 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.
4. 4 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.
5. 5 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.
6. 6 Preheat the oven broiler.
7. 7 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.
8. 8 Place crocks under the preheated broiler until cheese is browned and bubbling, 2 to 3 minutes.

Nutrition per serving