Description
A rich and savory twist on classic French onion soup, featuring tender braised short ribs and topped with a cheesy Gruyère toast.
Ingredients
Scale
For the Crust:
- 2 lbs beef short ribs, bone-in
- 4 large yellow onions, thinly sliced
- 4 cloves garlic, minced
- 6 cups beef broth
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- 4 slices thick crusty bread
- 1 1/2 cups shredded Gruyère cheese
- 2 tbsp chopped fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Season short ribs with salt and pepper. In a large pot, heat olive oil over medium-high heat and sear short ribs until browned on all sides. Remove and set aside.
- In the same pot, add onions and cook over medium heat, stirring occasionally, until caramelized and golden brown, about 20-25 minutes.
- Add minced garlic and cook for 1 minute until fragrant. Stir in balsamic vinegar, dried thyme, and bay leaf.
- Return short ribs to the pot, pour in beef broth, and bring to a simmer. Cover and cook on low heat for 2-2.5 hours, until short ribs are tender and falling off the bone.
- Remove short ribs, shred the meat, discard bones and excess fat, and return meat to the soup. Discard bay leaf.
- Preheat broiler. Ladle soup into oven-safe bowls, top each with a slice of bread, and sprinkle generously with Gruyère cheese. Broil until cheese is melted and bubbly, about 2-3 minutes. Garnish with parsley and serve hot.
Notes
You can customize the seasonings to taste.