Onion Oxtail Soup

1. Prepare Onions

Slice the onions thinly using a mandoline and toss them with 1 tablespoon of kosher salt, dark brown sugar, and baking soda. Let them sit for 15 minutes.

2. Brown Oxtails

Season the beef oxtails with 2 teaspoons of kosher salt and sear them in a hot Dutch oven until well-browned on all sides.

3. Caramelize Onions

Press and drain the onions through a colander, then sauté them in the rendered fat from the oxtails until they are browned, about 8 minutes.

4. Assemble and Cook

Combine the browned onions, seared oxtails, thyme bundle, and beef broth in the Dutch oven. Cover and cook in a 300ºF oven for 3 to 4 hours.

5. Finish the Soup

Remove the oxtails and thyme bundle from the Dutch oven. Chop the oxtail meat into bite-sized pieces and return it to the soup. Season with salt and freshly ground black pepper to taste.