Short Rib French Onion and Mushroom Soup

Prep Time: 15 mins | Cook Time: 30 mins | Course: Dinner | Serves: 4

Tender short ribs create a rich beef broth for this flavorful French onion mushroom soup. This is a hearty and delicious meal in a cup. These short ribs cooked up quickly in my rice pot on the brown rice cycle and stayed warm until I was ready to use them and the broth. Inspired by Deb of Smitten Kitchen https://smittenkitchen.com/2011/04/french-onion-soup/ 

And Tiguan of Half Baked Harvest https://www.halfbakedharvest.com/creamy-french-onion-and-mushroom-soup/ 

Short Ribs:

3 lbs short ribs 

Salt and pepper, to taste 

1 Tbsp Herbs de Provence

1 qt water 

Onion Mushroom Soup:

6 onions 

3 Tbsp butter 

1 Tbsp olive oil

1 tsp salt

¼ tsp sugar

3 cloves garlic, minced

3 cups cremini mushrooms, sliced 

3 Tbsp flour

½ cup dry white wine 

Freshly ground black pepper 

2 qts beef broth 

3 Tbsp cognac or brandy, optional 

Cheese Crouton:

6 slices sourdough or French batard bread

1 Tbsp butter

¼ cup grated raw onion

6 slices raclette cheese ( provolone is also good)

1 ½ cups gruyere cheese, grated (or mix in some parmesan as well)

Place short ribs in a rice pot (or Dutch oven); add herbs de Provence, salt, pepper, and water. Cook on the brown rice cycle; the rice pot should then go to the keep warm cycle.

In a Dutch oven or 5-quart saucepan, stir the onions, butter, and olive oil together over medium-low heat to melt the butter. Reduce the heat to low and let them brown a bit, for 15 minutes, they need no stirring during this time. After 15 minutes add in the salt and sugar and stir occasionally, allowing them to continue to brown for another 30-40 minutes. This is where that deep rich broth flavor comes from. After the onions are fully caramelized, stir in the garlic, and mushrooms, and sprinkle with flour; stir cooking for about 3 minutes, add the wine, and pepper, giving it a good stir. Cut the fat off of the short ribs and throw out the bones, strain the broth, then add broth and the meat into the pot along with the cognac, if using. This can be done ahead of time as the soup will be reheated in the oven.

Preheat oven to 400*. Ladle soup and a short rib chunk into 6 crocks or oven-safe bowls and place on a baking sheet. Butter the bread and place a slice on top of each soup bowl. Sprinkle with the grated raw onion, sliced raclette cheese, and a generous topping of shredded gruyere, about ¼ cup each. Place the baking sheet in the oven and bake for 15-20 minutes, until cheese is a crusty golden brown color.