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Tin Box Recipe

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Soup recipe
1 cup all-purpose flour
2 tablespoons salt, or more to taste
1 tablespoon ground black pepper, or more to taste
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
8 meaty beef short ribs3 tablespoons olive oil
½ cup butter
6-8vidalia onions sliced
2 quarts beef broth
½ cup sherry
12 sprigs fresh thyme
1 loaf French bread, thinly sliced
2 cups shredded Gruyere cheese

Mix together flour, 2 tablespoons salt, 1 tablespoon black pepper, paprika, garlic powder, and onion powder in a bowl. Dredge beef short ribs in seasoned flour mixture. Reserve 3 tablespoons leftover seasoned flour.
Heat olive oil in a large pot over medium-high heat. Cook beef ribs in hot oil until browned, 3 to 5 minutes per side. Remove ribs and set aside.
Reduce heat to medium and melt butter in the pot. Cook and stir sweet onions in butter until soft and slightly browned, about 10 minutes; reduce heat if onions begin to burn.
Stir 3 tablespoons reserved seasoned flour into onions. Cook and stir for 6-7 minutes. Pour in beef broth and sherry; bring to a boil, stirring constantly, until soup is slightly thickened. Season with salt and black pepper.
Strip leaves from thyme sprigs and add leaves to soup. Return short ribs to the pot, reduce heat to low, and simmer until ribs are tender, about 2 1/2 hours. Stir soup every hour or so. Remove bones from ribs and shred the meat.
Preheat the oven broiler.
Ladle soup into soup crocks, Top each soup with 2 slices French bread and sprinkle about 1/4 cup Gruyère cheese over each crock.
Place crocks under the preheated broiler until cheese is browned and bubbling, 2 to 3 minutes

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