Description
A hearty and comforting soup with tender short ribs, rich caramelized onions, and a savory broth, topped with a gooey Gruyère toast. No wine needed for deep flavor.
Ingredients
- 2 lbs boneless beef short ribs, cut into chunks
- 4 large yellow onions, thinly sliced
- 3 tablespoons butter
- 2 tablespoons olive oil
- 4 cups beef broth (low sodium)
- 2 cups chicken broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- 4 slices French bread or baguette
- 1 1/2 cups grated Gruyère cheese
- 2 cloves garlic, minced (optional for broth)
Instructions
- In a large pot or Dutch oven, heat butter and olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, for about 30-40 minutes until deeply caramelized and golden brown. Reduce heat if needed to prevent burning.
- Season the short rib chunks with salt and pepper. Push the onions to the side of the pot and add the short ribs. Brown the meat on all sides (about 5-7 minutes).
- Stir in the garlic, thyme, and bay leaf. Cook for 1 minute until fragrant.
- Pour in the beef broth, chicken broth, and Worcestershire sauce. Bring to a boil, then reduce heat to low. Cover and simmer for 2-2.5 hours until the short ribs are very tender.
- Remove the bay leaf. Using two forks, shred the short rib meat into the soup or leave in chunks as desired. Taste and adjust salt and pepper.
- For the toast: Preheat broiler. Place bread slices on a baking sheet and toast lightly on one side. Flip and top each with a generous amount of Gruyère cheese. Broil until cheese is melted and bubbly (about 2-3 minutes).
- Ladle the soup into bowls and float a cheesy toast on top or serve on the side. Can also garnish with fresh thyme if desired.
Notes
You can customize the seasonings to taste. For extra depth, add a splash of balsamic vinegar or a teaspoon of sugar to the onions while caramelizing.
- Prep Time: 20 minutes
- Cook Time: 2 hours 50 minutes
- Method: Main
- Cuisine: French-American