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Reviewed French Onion Soup With Braised Short Ribs

Feb 12, 2013 in Food Network Community Toolbox on

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!"

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