If You Love French Onion Soup, You're Gonna Love This Stew

Fall can be cold and dreary. But it can also be a great time to play in the kitchen making dishes you'd never want to make in the summer. Such as this amazing mash-up of braised short ribs and French onion soup. Here's how to make it:
6 to 8 beef short ribs, bone-in
6 large onions, sliced thin
2 tbsp tomato paste
1/4 cup brandy
Handful fresh thyme
8 cups beef stock
1. Add a splash of veg oil to a large pot and sear the ribs over medium-high heat. Do them in batches to prevent overcrowding. Once evenly browned, remove them and set aside. If there's a lot of oil in your pot, remove most of it, then add a large knob of butter. Add the onions and sprinkle with salt. Turn the heat down slightly and let the onions cook, stirring occasionally, until they're deeply browned. This should take about 45 minutes.
2. Stir in the tomato paste and continue cooking about 5 minutes, until the paste dries and deepens in colour. Pour in the brandy and let simmer until most of the liquid bubbles off. Throw in the thyme sprigs (you can pick the leaves off first if you don't want to fish the sprigs out later). Season with freshly cracked black pepper, then add half of the stock. Let come to a simmer, then return the ribs. If they're not fully submerged, add more stock. Cover with a lid and turn the heat down to medium-low. Let cook until the ribs are tender and the bones slide out easily, about 2 1/2 hours. Add the remaining stock at about the halfway mark, and remember to stir occasionally to prevent burning.
3. Pull out the thyme sprigs, then use a ladle to remove any large pools of grease floating atop the sauce. Let simmer uncovered a final 15 minutes to reduce and thicken the sauce. Serve hot.
Cheers!
Robert

[@nanamarley9601]

❤❤

[@recreepy]

A plateful of delight! This Onion Soup is a celebration of culinary ingenuity.

[@dinnerbydad]

Thank you!