Description
A hearty and comforting soup featuring tender short ribs, caramelized onions, and a rich beef broth, topped with a gooey Gruyère toast.
Ingredients
- 2 lbs bone-in beef short ribs
- 4 large yellow onions, thinly sliced
- 4 cloves garlic, minced
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 2 bay leaves
- 6 cups beef broth
- 1 tablespoon balsamic vinegar
- Salt and black pepper to taste
- 4 slices French bread
- 1 1/2 cups shredded Gruyère cheese
Instructions
- Season short ribs with salt and pepper. In a large pot, heat olive oil over medium-high heat and brown short ribs on all sides, about 6 minutes. Remove ribs and set aside.
- Reduce heat to medium, add butter and sliced onions. Cook, stirring occasionally, until onions are deeply caramelized, about 25 minutes. Add garlic and thyme; cook 1 minute.
- Return short ribs to pot, add beef broth, balsamic vinegar, and bay leaves. Bring to a boil, then reduce heat to low and simmer, covered, for 1 1/2 to 2 hours until meat is tender.
- Remove short ribs from soup; shred meat from bones, discarding bones and excess fat. Return shredded beef to soup. Adjust seasoning with salt and pepper.
- Preheat broiler. Place French bread slices on a baking sheet and toast lightly on both sides. Top each with Gruyère cheese and broil until melted and bubbly, about 2 minutes.
- Ladle soup into bowls and top each with a cheesy toast. Serve hot.
Notes
You can customize the seasonings to taste. For a deeper flavor, add a splash of Worcestershire sauce. The soup can be made ahead and refrigerated overnight.
- Prep Time: 15 minutes
- Cook Time: 2 hours 15 minutes
- Method: Main
- Cuisine: French