Description
A comforting bowl of French Onion Short Rib Soup topped with gooey Gruyère toast, perfect for chilly evenings.
Ingredients
Scale
- 2 pounds beef short ribs, bone-in
- 4 large yellow onions, thinly sliced
- 3 cloves garlic, minced
- 6 cups low sodium beef broth
- 1 cup dry red wine
- 3 sprigs fresh thyme
- 1 bay leaf
- 2 carrots, chopped
- 2 stalks celery, chopped
- 8 slices baguette
- 1 ½ cups Gruyère cheese, shredded
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
Instructions
- Heat olive oil in a Dutch oven over medium-high heat. Sear short ribs on all sides, then set aside.
- Add unsalted butter and sliced onions to the pot. Cook over medium heat, stirring frequently, for 30 to 40 minutes until caramelized.
- Add minced garlic and cook until fragrant.
- Deglaze the pot with red wine, scraping the bottom to incorporate browned bits.
- Return short ribs to the pot. Add beef broth, thyme, bay leaf, carrots, and celery. Bring to a gentle boil.
- Reduce heat to low, cover, and simmer for 2.5 to 3 hours until meat is tender.
- Remove short ribs, shred the meat, and discard the bones. Return shredded meat to the pot and stir in caramelized onions. Season with salt and pepper.
- Prepare Gruyère toast by preheating the broiler. Lay baguette slices on a baking sheet, top with Gruyère cheese, and broil until golden and bubbly.
- Serve soup in bowls topped with Gruyère toast.
Notes
Feel free to customize the soup with seasonal vegetables or a vegetarian twist. Consider adding a drizzle of truffle oil for added flavor.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 7g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg