Description
A rich and savory twist on classic French onion soup, featuring tender short ribs and topped with 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
- 8 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 crusty bread
- 1 1/2 cups shredded Gruyère cheese
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 caramelized (about 20-25 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 and simmer for 2-2.5 hours, until short ribs are tender.
- Remove short ribs, shred meat, and return to the soup. Discard bones and bay leaf. Adjust seasoning with salt and pepper.
- Preheat broiler. Ladle soup into oven-safe bowls, top each with a slice of bread and a generous amount of Gruyère cheese. Broil until cheese is melted and bubbly (2-3 minutes). Serve hot.
Notes
You can customize the seasonings to taste.