Beefed-Up Onion Soup
serves 4
Use leftover fat and meat from easy braised short ribs to add instant body and richness to this sultry winter soup.
This recipe is part of Andrew Schloss's Sunday Dinners.
2 tablespoons fat from easy braised short ribs
2 onions, thinly sliced (3 cups)
Meat from 2 reserved easy braised short ribs, fat removed and diced
2 tablespoons flour
1/2 teaspoon dried thyme
2 cups reserved broth from easy braised short ribs
14 ounces low-salt beef broth
1/2 to 1 cup water
1 tablespoon red wine vinegar
prep: 10 minutes
total: 25 minutes
heavy saucepan
1. In a heavy saucepan, melt the fat. Add the onions and cook over medium heat until lightly brown, about 10 minutes, stirring frequently.
2. Add the reserved meat and cook another 2 minutes.
3. Add the flour and cook another 3 minutes, stirring constantly.
4. Add the thyme, reserved broth, canned beef broth, water and vinegar. Heat until simmering. Season with salt and pepper and simmer for 5 minutes.
