How much broth should I have left after braising short ribs to put in French Onion Soup?
Long story short, been cooking this for HOURS...I used this recipe https://www.foodnetwork... . I am at the point of finishing the caramelization of the onions but when I strained the broth I only yielded 2 cups after pouring some into the rib meat bowl. If I have to cook it with the onions I am afraid it will be just onions and no soup! Can I add the leftover 2 cups of beef stock I have in the fridge from the beginning of the recipe? Will that make it not so long cooked tasting? Water will also dull it down right? I must have braised too long....Thanks!!!