Beef Short Rib French Onion Soup

In a mixing bowl, combine flour, 2 tablespoons salt, 1 tablespoon black pepper, paprika, garlic powder, and onion powder. Dredge beef short ribs in the seasoned flour, ensuring they are evenly coated. Reserve 3 tablespoons of the leftover seasoned flour for later use. (Prep Time: 10 minutes)

Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the beef short ribs in the hot oil until deeply browned on all sides, about 3 to 5 minutes per side. Remove the ribs from the pot and set aside. (Cook Time: 20-25 minutes)

Reduce the heat to medium and melt the butter in the same pot. Add the sliced sweet onions and cook, stirring frequently, until they are softened, deeply golden brown, and caramelized, about 30-40 minutes. Be patient and reduce the heat if the onions begin to burn. (Cook Time: 30-40 minutes)

Stir the reserved 3 tablespoons of seasoned flour into the caramelized onions. Cook and stir for about 2-3 minutes to create a roux. Gradually pour in the beef broth and sherry, stirring constantly to prevent lumps from forming. Bring the soup to a gentle boil, stirring until slightly thickened. Season with additional salt and black pepper to taste. (Cook Time: 15 minutes)

Strip the leaves from the fresh thyme sprigs and add the thyme leaves to the soup. Return the seared short ribs to the pot. Reduce the heat to low, cover, and simmer gently until the short ribs are incredibly tender and easily pull apart, about 2 1/2 to 3 hours. Stir the soup occasionally, every 30-45 minutes. (Cook Time: 2.5 - 3 hours)

Preheat your oven's broiler. (Prep Time: 5 minutes)

Ladle the hot soup into oven-safe soup crocks. Carefully place a beef short rib into each crock. Top each crock with 2 slices of French bread and generously sprinkle about 1/4 cup of shredded Gruyère cheese over the bread and soup. (Prep Time: 10 minutes)

Place the prepared crocks under the preheated broiler until the Gruyère cheese is melted, bubbly, and lightly browned, about 2 to 3 minutes. Watch closely to prevent burning. (Cook Time: 2-3 minutes)