Description
A cozy, rich soup combining slow-caramelized onions and tender braised short ribs, topped with bubbly Gruyère cheese on toasted baguette.
Ingredients
- 2 lbs bone-in beef short ribs
- Salt and pepper, to taste
- 2 tablespoons oil
- 4 large yellow onions, sliced (about 2 lbs)
- 3 tablespoons butter
- 1 tablespoon oil
- 1½ cups dry red wine
- 6 cups low-sodium beef stock
- 2 sprigs thyme
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
- Baguette slices, for toast
- Dijon mustard, for spreading
- 1–2 ounces grated Gruyère cheese per serving
Instructions
- Pat short ribs dry and season with salt and pepper. Sear in oil in a Dutch oven over medium-high heat until browned, about 3–4 minutes per side. Remove ribs.
- Reduce heat to medium-low and caramelize onions in butter and oil for 35–45 minutes until deep golden.
- Deglaze the pot with red wine, scraping the browned bits from the bottom.
- Add short ribs back into the pot with beef stock, thyme, bay leaves, and Worcestershire. Bring to a simmer, cover, and braise for 2–2½ hours until fork-tender.
- Shred the ribs into the soup, skim fat, and adjust seasonings.
- Ladle soup into oven-safe bowls. Top each bowl with a slice of baguette brushed with Dijon and grated Gruyère.
- Broil on high for 2–4 minutes until cheese is melted and browned.
Notes
Allow the soup to chill slightly before skimming excess fat for a cleaner finish. Store bread separately to avoid sogginess.
- Prep Time: 25 minutes
- Cook Time: 195 minutes
- Category: Soup
- Method: Braising
- Cuisine: French