Beefed-Up Onion Soup
serves 4
Recipe from Andrew Schloss
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.
ingredients
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
timer
prep: 10 minutes
total: 25 minutes
tools
heavy saucepan
instructions
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.
