Description
A hearty and flavorful soup made with tender beef short ribs, caramelized onions, and topped with melted Gruyère cheese, perfect for cozy nights.
Ingredients
Scale
- 2 pounds beef short ribs
- 1 tablespoon olive oil
- 4 large onions, thinly sliced
- 4 cloves garlic, minced
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 bay leaf
- 8 cups beef broth
- 1 cup dry red wine
- 1 tablespoon Worcestershire sauce
- 1 baguette, sliced
- 2 cups shredded Gruyère cheese
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the short ribs with salt and pepper, then sear them in the pot until browned on all sides. Remove the short ribs and set aside.
- In the same pot, add the sliced onions and cook over medium heat, stirring frequently, until they are caramelized, about 25-30 minutes. Add the minced garlic, sugar, thyme, and bay leaf, cooking for an additional 2 minutes.
- Pour in the red wine, scraping the bottom of the pot to deglaze. Let it simmer for about 5 minutes until slightly reduced.
- Return the short ribs to the pot, then add the beef broth and Worcestershire sauce. Bring to a boil, then reduce the heat to low and cover. Simmer for 2-3 hours, or until the meat is tender and falling off the bone.
- Preheat the oven to 400°F. Arrange the baguette slices on a baking sheet and toast them in the oven for about 5-7 minutes until golden brown.
- Once the soup is ready, remove the short ribs and shred the meat, discarding the bones. Return the shredded meat to the pot and stir to combine.
- To serve, ladle the soup into bowls, top with toasted baguette slices, and sprinkle generously with shredded Gruyère cheese. Place under the broiler for 2-3 minutes until the cheese is bubbly and golden.
Notes
- For a richer flavor, add a tablespoon of balsamic vinegar during the simmering process.
- Substitute the Gruyère cheese with Swiss or mozzarella for a different cheese experience.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg