French Onion Soup With Braised Short Ribs

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Is there a way to give it more stars. I just made this and everyone loved it. My aunt even went back for seconds even though she was full from the first bowl. Even my very fussy sister-in-law said she loved it. After I pulled the pot out of the oven I removed the ribs and put them in a bowl pulled the bones and shredded the meat. Then I removed the empty garlic skins and thyme stems and returned the rib meat to the pot. Also as I caramelized the onion instead of using water to deglaze the pan I used the sherry. With those changes it came out great. Definitely will make again. And instead of serving individual bowls with the bread and cheese draped over, I made grilled cheese sandwhiches with the sourdough and served family style with a tossed salad.

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Just made this recipe and it was a total hit! While the total time to prepare is lengthy, much of it is hands-off. I found I didn't have to stir the onions that frequently. By prepping the veggies the day ahead, it was simple. I didn't have fresh thyme sprigs but did have fresh rosemary and threw that in and it tasted great. My husband doesn't even like French onion soup and he raved. Definitely worth serving to company

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I have always loved French Onion soup, but now I am totally ruined for Geoffrey Zakarian's version with braised short ribs!!! I set aside an afternoon to prepare this recipe since it does call for approximately 4-5 hours of prep and cooking time. I had never "braised" before or cooked my onions for 2 1/2 hours. All went great! The flavors were so complex and fabulous!! I love trying new recipes, especially when my husband gives me such praise afterwards. : This recipe is a keeper!!!

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I've been wanting to make this since I got this edition of Food Network magazine. I got my chance today and I was not disappointed. This was delicious! I made it exactly except I left out the vinegar. It was so worth the time and effort that it took. I will definately make this again!

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Delicious and very easy to make! The flavor of the soup is fabulous and was not greasy. cooked the onions as described as was very pleased with how they came out (it realy did take 2.5 hours to carmelize. Would certainly make again, the sherry really adds to the soup flavor.

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The flavor of the soup was wonderful! My only issue was the ribs. They made the soup VERY greasy. Next time I will ditch the nasty ribs and use a good roast instead.

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It tasted wonderful! I had to make a couple of changes for our families tastes and so everyone would eat it but overall it was so good there was none left! First, I didn't use low - after about 20 minutes I saw the onions weren't going to get done on an electric stove set to LOW, so I turned it up. I used celery instead of Leeks and dark beer instead of sherry - as it would have been too sweet for us. I also added brown gravy mix to the beef broth because we like a thicker soup so....I guess it's sort of a redneck version of a very sophisticated recipe, but eh - we loved it!

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I followed the recipe to a "T." My onions were perfect, and yes they were sweet, but Spanish onions are sweet. There wasn't a morsel left, and all of my guests said it was the absolute best French onion soup they had ever tasted.

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Well, there is good and bad about this recipe. First the good. The meat and broth that cooks in the oven is outstanding! I wish I would have just made that part and threw some veg in for a stew. Now the bad. From prep to finish took 5 hours. Like other reviewers, I had to raise the temp to get the onions to carmelize. I added the sherry and thyme, cooked, tasted - it was pretty good. The addition of the vinegar was disastrous. It turned the onions sickeningly sweet. Even the addition of the meat, toast and cheese could not tone down the sweetness. My husband picked around at his and I ate about a third of mine, then we had to throw the rest out. If you make this recipe, taste it before adding the final ingredient, the vinegar. If it tastes good, DO NOT add the vinegar.

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Delicious recipe! I skimmed off all the fat from the ribs before adding the broth back into the onions. I needed to cook the onions at a higher temp for an additional 30 minutes to evaporate some of the liquid and allow adequate browning- use a BIG pot. With these adaptions it was rich and flavorful. Don't do it if you're in a hurry!