Description
A rich and savory soup featuring tender braised short ribs and caramelized onions, topped with a cheesy Gruyère toast for a comforting meal without any wine.
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
- 2 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 on all sides until browned. Remove and set aside.
- In the same pot, add sliced onions and cook over medium heat, stirring occasionally, until deeply caramelized (about 25-30 minutes). Add minced garlic and cook for 1 minute more.
- Return short ribs to the pot. Add beef broth, balsamic vinegar, thyme, and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 2-2.5 hours until short ribs are tender.
- Remove short ribs from the pot, shred the meat, and discard bones and excess fat. Return shredded meat to the soup and simmer for 10 more minutes. Remove bay leaf.
- Preheat broiler. Ladle soup into oven-safe bowls, top each with a slice of bread, and sprinkle generously with Gruyère cheese. Broil for 2-3 minutes until cheese is melted and bubbly.
- Garnish with fresh parsley and serve immediately.
Notes
You can customize the seasonings to taste.