Serious Eats: Recipes
French Onion Soup with Braised Short Ribs
Go ahead and make the soup a day ahead—it'll benefit. However, it's best to store the short ribs separately. When making the soup in advance, don't place the crouton in the broth or top with cheese until you're ready to eat. Warm the broth first, as the broiler won't warm the broth through if it's pulled straight from the refrigerator.
About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.