Description
A comforting French Onion Short Rib Soup topped with cheesy Gruyère toast, perfect for chilly evenings.
Ingredients
Scale
- 2 lbs short ribs
- 4 large onions, thinly sliced
- 4 cloves garlic, minced
- 6 cups beef broth
- 1 cup red wine
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme leaves
- Salt and pepper to taste
- 8 slices of baguette
- 2 cups Gruyère cheese, shredded
Instructions
- In a large pot, heat olive oil over medium heat. Add the sliced onions and cook until caramelized, about 30-40 minutes, stirring frequently.
- Add the minced garlic and cook for another minute, then add the short ribs and sear them on all sides until browned.
- Pour in the red wine and deglaze the pot, scraping up any browned bits for extra flavor. Add beef broth, thyme, salt, and pepper, and bring to a boil.
- Reduce heat to low and let it simmer for 2-3 hours until the short ribs are fork-tender.
- Remove short ribs, shred the meat, and discard bones. Return the meat to the soup.
- Preheat the oven broiler. Place baguette slices on a baking sheet, top with Gruyère cheese, and broil until bubbly and golden.
- Ladle soup into bowls, top with Gruyère toast, and serve hot.
Notes
Patience is key when caramelizing onions. Feel free to swap short ribs with brisket or chuck if preferred.
- Prep Time: 15 minutes
- Cook Time: 165 minutes
- Category: Main Course
- Method: Stovetop, Broiling
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 10g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg