Description
A heartwarming soup with tender short ribs, caramelized onions, and rich, savory broth, topped with melted Gruyère cheese.
Ingredients
Scale
- 2-3 lbs beef short ribs
- 4-5 large yellow onions (thinly sliced)
- 2 tbsp olive oil
- 2 tbsp butter
- 4 cloves garlic (minced)
- 1 cup dry red wine
- 6-8 cups beef broth
- 1 tbsp fresh thyme leaves (or 1 tsp dried)
- 2 bay leaves
- Salt and freshly ground black pepper to taste
- Baguette slices (for serving)
- Gruyère cheese (shredded, for serving)
Instructions
- Pat the beef short ribs dry and season with salt and pepper. In a large Dutch oven, heat the olive oil over medium-high heat and sear the short ribs until browned. Remove and set aside.
- In the same pot, reduce heat to medium, melt the butter, and add the onions. Cook for 30-45 minutes, stirring occasionally until caramelized. Add minced garlic and cook for an additional 5 minutes.
- Pour in the dry red wine and scrape the bottom of the pot to release flavor. Let it simmer for a few minutes.
- Return the short ribs to the pot and add beef broth, thyme, and bay leaves. Bring to a gentle simmer, cover, and transfer to a preheated oven at 325°F (160°C) for 2.5 to 3 hours until tender.
- Remove short ribs, shred the meat, and return to the pot. Adjust seasoning as needed.
- Ladle soup into oven-safe bowls, top with baguette slices and Gruyère cheese, then broil until the cheese is melted and bubbly.
Notes
For added flavor, experiment with fresh herbs or spice it up with a pinch of cayenne. You could also add seasonal vegetables like roasted butternut squash or mushrooms.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Soup
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg