French Onion Short Rib Soup with Cheesy Gruyère Toast

 

Ingredients

For the soup

2½ lbs beef short ribs (bone-in)

1 tbsp olive oil

2 tbsp unsalted butter

4 large yellow onions, thinly sliced

4 cloves garlic, minced

1 tsp sugar (helps caramelize onions)

1 tsp dried thyme

1 bay leaf

8 cups beef broth

1 cup water

1 tbsp Worcestershire sauce

Salt and black pepper, to taste

For the cheesy Gruyère toast

1 baguette, sliced

2 cups shredded Gruyère cheese

Optional: pinch of dried thyme or black pepper

Directions:

1. Season the short ribs generously with salt and black

pepper. Heat olive oil in a large heavy pot or Dutch oven

over medium-high heat. Sear the short ribs on all sides

until deeply browned. Remove and set aside.

2. Reduce heat to medium. Add butter to the pot, then

add the sliced onions and sugar. Cook, stirring often, for

20 to 25 minutes until the onions are deeply caramelized

and golden brown.

3. Stir in the garlic and cook for about 30 seconds until

fragrant. Add thyme and bay leaf.

4. Return the short ribs to the pot. Pour in the beef broth,

water, and Worcestershire sauce. Bring to a gentle boil.

5. Reduce heat to low, cover, and simmer for 2½ to 3

hours until the short ribs are fall-apart tender.

6. Remove the short ribs, shred the meat, and discard

bones and excess fat. Return the shredded beef to the

soup. Taste and adjust seasoning.

7. Preheat your oven broiler. Place baguette slices on a

baking sheet, top generously with Gruyère cheese, and

broil for 2 to 3 minutes until melted and bubbly.

8. Serve the soup hot with cheesy Gruyère toast on top or

on the side.

Cooking Time:~3 hours | Servings:6 | Calories:~520 per

serving