Description
Warm, comforting, and deeply flavorful, this soup combines tender short ribs and caramelized onions, topped with crispy Gruyère toasts for a heartwarming meal.
Ingredients
Scale
- 3 pounds beef short ribs
- 6 yellow onions, thinly sliced
- 3 tablespoons butter
- 2 tablespoons olive oil
- 4 sprigs fresh thyme
- 4 garlic cloves, minced
- 2 bay leaves
- 8 cups beef stock
- 1 cup dry red wine
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 French baguette, sliced
- 2 cups shredded Gruyère cheese
Instructions
- Season the short ribs with salt and pepper.
- In a large Dutch oven, heat olive oil and brown the short ribs on all sides, about 5-7 minutes. Remove and set aside.
- Add butter and olive oil, then stir in sliced onions and caramelize on low heat for 30-40 minutes.
- Add minced garlic and cook for 1 minute. Pour in red wine to deglaze the pot, scraping up browned bits.
- Return short ribs to the pot, add beef stock, thyme, and bay leaves. Simmer covered for 2.5 to 3 hours until meat is tender.
- Preheat broiler, toast baguette slices until golden, top with Gruyère, and broil until melted.
- Remove bay leaves and thyme, ladle soup into bowls, top with Gruyère toast, and serve hot.
Notes
For best flavor, allow the soup to rest for a few hours or overnight. It also stores well in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Simmering/Broiling
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg
Keywords: soup, short rib, French onion, comfort food, Gruyère toast, cozy meal