Description
A rich and hearty soup featuring tender short ribs, caramelized onions, and a savory broth, topped with a melted Gruyère toast. This version skips the wine for a family-friendly twist.
Ingredients
- 2 pounds bone-in short ribs
- 2 tablespoons olive oil
- 4 large yellow onions, thinly sliced
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 4 cups beef broth (low sodium)
- 2 cups water
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- 4 slices French bread or baguette
- 1 1/2 cups shredded Gruyère cheese
- 2 tablespoons butter (for caramelizing onions)
Instructions
- Preheat oven to 350°F. Season short ribs with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat and sear short ribs on all sides until browned, about 4-5 minutes per side. Remove and set aside.
- Reduce heat to medium. Add butter and sliced onions. Cook, stirring occasionally, for 20-25 minutes until deeply caramelized. Add garlic and cook for 1 more minute.
- Sprinkle flour over onions and stir for 2 minutes to cook off raw taste. Gradually add beef broth and water, stirring constantly. Add thyme, bay leaf, and return short ribs to the pot.
- Bring to a boil, then cover and transfer to the oven. Braise for 2 hours until short ribs are fall-apart tender. Remove from oven, discard bay leaf, and shred the meat off the bones, discarding bones. Return meat to soup and adjust seasoning.
- For the toast: Preheat broiler. Place bread slices on a baking sheet, top with shredded Gruyère. Broil until cheese is bubbly and golden, about 2-3 minutes.
- Ladle soup into bowls and top each with a cheesy toast. Serve hot.
Notes
You can customize the seasonings to taste. For extra depth, add a splash of Worcestershire sauce or a pinch of sugar to help caramelize the onions.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Method: Main
- Cuisine: French