Description
A rich and savory soup blending caramelized onions, tender beef short ribs, and topped with toasted bread and melted Gruyère cheese.
Ingredients
Scale
- 2 lbs beef short ribs
- 4 large onions, thinly sliced
- 4 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme or 1 teaspoon dried thyme
- Salt and pepper to taste
- French bread, sliced
- 1 cup grated Gruyère cheese
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add sliced onions and cook slowly, stirring occasionally, until caramelized, about 30-40 minutes.
- Add minced garlic and cook for an additional 1-2 minutes.
- Season short ribs with salt and pepper, then add them to the pot.
- Brown short ribs on all sides.
- Pour in red wine, scraping up any browned bits from the bottom of the pot.
- Add beef broth and thyme, then bring to a simmer.
- Cover and cook on low heat for about 120 minutes or until the meat is tender.
- Preheat the broiler.
- Remove short ribs, shred the meat, and discard the bones.
- Serve soup in bowls, topped with toasted French bread and a sprinkle of Gruyère cheese.
- Broil until the cheese is melted and bubbly.
Notes
Cook the onions low and slow for true caramel flavor. Browning the ribs adds depth. Scraping the pot after adding wine enhances flavor. Broiling the bread and cheese gives a crisp, salty top.
- Prep Time: 15 minutes
- Cook Time: 150 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg