French onion soup has earned its popularity and love million people for their amazing rich taste. Traditionally he prepared from meat broth and onions and baked in bowls covered croutons and cheese. The soup acquires its rich taste for the most part. parts due to the preliminary long caramelization of onions. For this Sweet Spanish onions are perfect. Passer it in for several hours in butter and then add sherry to enhance taste and aroma and pour in beef stew broth ribs. Serve onion soup with stew under appetizing crust of toasted bread and melted cheese грюйер. 
Time: 3 час.25 minutes Difficulty: easy Portions: 6 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 900 gr. short beef ribs (short rib) on the bone
- 2 tbsp. l flour
- 2 tbsp. l rapeseed oil
- 1 carrot chopped
- 1 medium onion, chopped
- 1 leek, chopped
- 4 branches of thyme + 1 tbsp. l thyme leaves
- 1 bay leaf
- 1 head garlic, cut across
- 1 tbsp. l tomato paste
- 1 tbsp. dry red wine
- 6 tbsp. lightly salted beef broth
- 110 gr. butter
- 6 pcs thinly chopped spanish onion
- 3/4 Art. dry sherry
- 1 tbsp. l sherry vinegar
- 12 sourdough toasted bread slices
- 12 slices of high-quality Gruyere cheese (approximately 180 gr.)
- Chopped fresh chives, for serving
Recipes with similar ingredients: beef, leek, garlic, carrots, Gruyere cheese, tomato paste, red wine, sherry vinegar, bay leaf, thyme
Recipe preparation:
- Mix the ribs with flour, salt and pepper. In big Heat the rapeseed oil over a cast iron cauldron over medium heat until it won’t start to sparkle. Add the ribs and sauté on all sides until golden crust, about 8 minutes. Put on a plate.
- Preheat the oven to 160 ° C.
- Put out the ribs: add chopped carrots to the cauldron onions and leeks and fry, stirring until vegetables are slightly brown for about 4 minutes. Return the ribs to the cauldron and add sprigs of thyme, bay leaf, garlic and tomato paste. wine and bring to a boil, then boil until liquid evaporate in half, about 5 minutes. Pour in the stock and bring back to a boil. Cover, put in the oven and simmer until then, until the meat will not easily depart from the bone, 2 to 3 hours.
- Meanwhile, caramelize the onion: in a large saucepan on Melt the butter over moderate heat. Add chopped Spanish onions, salt and pepper and reduce heat to a minimum. Cook, stirring frequently, to a deep golden color, about 2 hours 30 minutes (if necessary, splash water and scrape off with adhering pieces to the bottom of the pan).
- When the ribs are ready, remove them from the broth with a slotted spoon, transfer to a plate and cool a little. Strain the broth from solid pieces. Crush meat, throwing bones, and mix with 1 Art. broth. Set aside the remaining broth.
- Add thyme and sherry to caramelized onions. Cook until the liquid has evaporated by half, about 3 minutes; add the remaining broth from the ribs and cook for another 30 minutes. Salt and pepper. Remove grease from the surface of the soup. Intervene vinegar.
- Preheat the oven to 220 ° C. Pour 6 heat resistant soup bowls; put about 1/3 tbsp. chopped meat to the center each serving of soup, then put 2 toast on top, with need to trim their edges. Put 2 slices of cheese on top, so that they hang from the walls of the bowls. Put in the oven and bake until golden crust, about 10 minutes. Sprinkle with chives.
