Description
A rich and hearty soup featuring tender short ribs in a deeply caramelized onion broth, topped with a cheesy Gruyère toast. Made without wine, this comforting dish is perfect for cozy evenings.
Ingredients
- 2 lbs bone-in beef short ribs
- 2 tablespoons olive oil
- 4 large onions, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 8 cups beef broth
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 tablespoon Worcestershire sauce
- Salt and black pepper, to taste
- 1 baguette, sliced into 1-inch thick pieces
- 2 cups shredded Gruyère cheese
Instructions
- Season short ribs generously with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear short ribs on all sides until browned, about 4-5 minutes per side. Remove and set aside.
- Reduce heat to medium. Add onions to the pot and cook, stirring occasionally, until deeply caramelized, about 25-30 minutes. Add garlic and cook for 1 minute.
- Sprinkle flour over onions and stir to coat. Cook for 2 minutes. Slowly whisk in beef broth, scraping up any browned bits. Add thyme, bay leaf, Worcestershire sauce, and return short ribs to the pot. Bring to a simmer, then cover and cook on low for 2.5 to 3 hours, until meat is tender.
- Remove short ribs from pot. Discard bones and thyme sprigs and bay leaf. Shred meat and return to pot. Season soup with salt and pepper to taste.
- Preheat broiler. Place baguette slices on a baking sheet and toast under broiler until lightly golden, about 1-2 minutes per side. Top each slice with shredded Gruyère and broil until melted and bubbly.
- Ladle soup into bowls and top with 1-2 slices of cheesy Gruyère toast. Serve hot.
Notes
You can customize the seasonings to taste. For a deeper flavor, caramelize the onions longer. If you prefer a thicker soup, mash some of the onions or add a cornstarch slurry.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Method: Main
- Cuisine: French