October 17 2012
Hi culinary friends and colleagues,
Some of you may or may not know, but I am a savory foods junkie and went after French Onion Soup 4 years ago. Last night Rach and I had leftover shortribs from a Wolfgang Puck recipe where the broth finally hit the ideal for me for what French Onion Soup is about at most French restaurants. Therefore this email and the recipes are a follow up to my experiments 4 years back. -Nick
So I’m not excited about this recipe because of the shortribs, which were totally great using a nice French Bordeaux. No, those were great, but what I was blown away was the flavor of the broth at the end (once you skim the substantial grease off) and concluded it will beat my prior “Best French Onion Soup Ever” and so that will be a project for likely next week. Rachel and I decided this could be a one/two punch dish (day 1 shortribs, day two french onion soup).
Meanwhile, if you like beef shortribs, these were amazing from the slow cooker (Rach did them). I’m going to likely try the dutch oven next round.
Here are the shortribs by Wolfgang Puck:
My suggestion if you want to kill it with a French Onion Soup is to adjust the recipe below (see March 26 2008) by using 7-8 cups of the broth generated from these shortribs (with fat skimmed off to taste) insteda of the highlighted ingredients below. Suggestions welcome.