Description
A rich and savory twist on 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
- 3 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 sliced onions and cook, stirring occasionally, until caramelized and golden brown, about 20-25 minutes.
- Add minced garlic, thyme, and bay leaf; cook for 1 minute until fragrant. Stir in balsamic vinegar.
- Return short ribs to the pot. Pour in beef broth, 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, shred meat, and discard bones. Return shredded meat to the soup. Adjust seasoning with salt and pepper.
- 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 before serving.
Notes
You can customize the seasonings to taste.