beef short rib soup with caramelized onions

How To Make beef short rib soup with caramelized onions

• 1

  Add half the butter to one Dutch oven. Let the butter melt and get foamy. Add the onions and season with salt and pepper. Turn the heat to low and cook for 1 hour, stirring often. Remove from the Dutch oven and set aside. They should be dark brown in color and not burned.
• 2

  Place the remaining butter in another Dutch oven and season the ribs with salt and pepper. Brown the ribs in batches until browned on all sides. Add the sherry and deglaze the Dutch oven.
• 3

  Place the ribs back in the Dutch oven and add the beef broth, thyme, and bay leaf. Bring to a boil, reduce to simmer and simmer about 2 hours.
• 4

  Scoop out the ribs and set aside on a plate. Remove the thyme and bay leaves and discard.
• 5

  Skim the grease off the soup or put through a degreaser. Place the broth back into the Dutch oven and add the onions.
• 6

  Shred the meat and remove the bones.
• 7

  Place the meat back into the Dutch oven and cook 30 more minutes. Stir in the Worcestershire sauce and sherry vinegar. Taste and adjust for salt and pepper. Serve
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