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1
Braise the short ribs: Preheat the oven to 325 degrees F. Toss the short ribs with the flour and season liberally with salt and pepper.
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2
Heat the canola oil in a large Dutch oven over medium-high heat until it begins to shimmer.
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3
Add the short ribs and cook until browned on all sides, about 8 minutes.
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4
Transfer to a plate.
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5
Add the carrot, chopped onion and leek to the pot and cook, stirring, until lightly browned, about 4 minutes.
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6
Return the short ribs to the pot and stir in the thyme sprigs, bay leaf, garlic and tomato paste.
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7
Add the wine and bring to a simmer, then cook until reduced by half, about 5 minutes.
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8
Add the stock and return to a simmer.
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9
Cover, transfer to the oven and braise until the short ribs are falling off the bone, 2 hours, 30 minutes to 3 hours.
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10
Meanwhile, caramelize the onions: Melt the butter in a large pot over medium heat.
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11
Add the sliced onions, reduce the heat to low and season with salt and pepper.
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12
Cook, stirring frequently, until deep golden brown, about 2 hours, 30 minutes.
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13
(Add a splash of water and scrape up any browned bits from the pot, if necessary.)
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14
When the short ribs are done, remove from the broth with a slotted spoon, transfer to a plate and let cool slightly.
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15
Strain the broth, discarding the solids.
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16
Shred the meat, discarding the bones, and toss with 1 cup of the broth.
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17
Reserve the remaining broth.
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18
Add the thyme leaves and sherry to the caramelized onions.
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19
Cook until the liquid is reduced by half, about 3 minutes; add the reserved broth and cook 30 more minutes.
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20
Season with salt and pepper.
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21
Skim the fat from the top of the soup.
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22
Stir in the vinegar.
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23
Preheat the oven to 425 degrees F. Divide the soup among 6 ovenproof bowls; spoon about 1/3 cup shredded meat into the center of each, then top each with 2 slices toast, trimming the bread if necessary.
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24
Top each with 2 slices cheese, letting the cheese hang over the side of the bowl.
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25
Transfer to the oven and bake until golden and bubbly, about 10 minutes.
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26
Top with chives.
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27
Photograph by Christina Holmes
