Yield:  12 each-10oz. Servings





5 ea                  Vidalia Onions, Julienne

¼ Cup             Vegetable Oil

¼ Cup             Granulated Sugar

½ Cup             Worcestershire Sauce

¼ Cup             Sherry Vinegar

½ Cup             Red Wine

½ Cup             Roasted Garlic, Chopped

2 TBSP            Soy Sauce

¼ Cup             Fresh Thyme, Rosemary Chopped no stems

1 Quart            Demi-Glace

1 Gallon          Chicken Stock

1 TBSP.           Kosher Salt

½ TBSP.          Black Pepper



2 ½ lbs.            Small Diced Cooked Beef Short Rib






  1. Place oil in a small stockpot or Dutch oven on medium heat and add Vidalia onions.
  2. Season onions evenly with sugar and gently cook onions to release the liquid and continue cooking until caramelized and brown.
  3. Deglaze the pan with wine, vinegar, soy sauce and Worcestershire sauce.
  4. Add roasted garlic, thyme, and rosemary mixture.
  5. Let cook for 5 minutes.
  6. Add demi-glace and simmer for another 5 minutes.
  7. Add chicken stock and cook for 30 minutes on medium-high heat.
  8. Season with salt and pepper and add diced cooked short rib.
  9. Garnish with croutons and shredded Swiss cheese, and enjoy!

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