Name: French Onion Short Rib Soup with Cheesy Gruyère Toast
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 6
Cuisine: French
Ingredients: 3 lbs boneless beef short ribs, cut into 2-inch pieces; 2 tablespoons olive oil; 4 large yellow onions, thinly sliced; 4 cloves garlic, minced; 1/2 cup dry red wine; 6 cups beef broth; 2 sprigs fresh thyme; 1 bay leaf; 1 teaspoon Worcestershire sauce; Salt and black pepper to taste; 1 baguette, sliced into 1-inch rounds; 1 1/2 cups shredded Gruyère cheese; 2 tablespoons butter, softened

Description

A hearty and comforting soup inspired by classic French onion soup, featuring fall-off-the-bone short ribs, caramelized onions, and a rich beef broth, topped with a crispy baguette slice smothered in melted Gruyère cheese.

Ingredients

3 lbs boneless beef short ribs, cut into 2-inch pieces
2 tablespoons olive oil
4 large yellow onions, thinly sliced
4 cloves garlic, minced
1/2 cup dry red wine
6 cups beef broth
2 sprigs fresh thyme
1 bay leaf
1 teaspoon Worcestershire sauce
Salt and black pepper to taste
1 baguette, sliced into 1-inch rounds
1 1/2 cups shredded Gruyère cheese
2 tablespoons butter, softened

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Instructions

Season short ribs generously with salt and pepper. In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Working in batches, sear the short ribs on all sides until deeply browned, about 3-4 minutes per side. Remove and set aside.
Reduce heat to medium. Add onions to the pot and cook, stirring occasionally, for 20-25 minutes until they are caramelized and deep golden brown. Add garlic and cook for 1 minute until fragrant.
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let simmer for 2-3 minutes until the wine has reduced slightly.
Return the short ribs to the pot. Add beef broth, thyme, bay leaf, and Worcestershire sauce. Bring to a boil, then reduce heat to low. Cover and simmer gently for 2 to 2 1/2 hours, until the meat is very tender and easily shredded.
While the soup simmers, preheat the broiler. Spread butter on the baguette slices and place on a baking sheet. Broil for 1-2 minutes until lightly toasted. Set aside.
Once the short ribs are done, remove them from the soup and shred them with two forks, discarding any excess fat. Return the shredded meat to the soup. Remove the thyme sprig and bay leaf. Season with salt and pepper to taste.
Ladle the soup into oven-safe bowls. Place a baguette slice on top of each bowl and sprinkle generously with Gruyère cheese. Place the bowls under the broiler for 2-3 minutes until the cheese is melted and bubbly. Serve hot.

Notes

You can customize the seasonings to taste. For a richer flavor, use a good quality beef bone broth. The soup can be made ahead and stored in the refrigerator for up to 3 days; add the toast right before serving.

Prep Time: 20 minutes
Cook Time: 3 hours
Method: Main
Cuisine: French