Description
A comforting and elegant soup combining tender short ribs, caramelized onions, and a rich broth topped with melted Gruyère cheese.
Ingredients
Scale
- 2 pounds beef short ribs, bone-in
- Salt and pepper, to taste
- 4 large yellow onions, thinly sliced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup dry white wine (preferably Sauvignon Blanc)
- 2 tablespoons balsamic vinegar
- 2 teaspoons fresh thyme, finely chopped
- 8 ounces Gruyère cheese, shredded
- 1 baguette, sliced into rounds for toasting
Instructions
- Generously season the short ribs with salt and pepper and let them reach room temperature.
- In a large pot, heat a tablespoon of oil over medium-high heat and sear the short ribs for 4-5 minutes per side until browned. Remove and set aside.
- Add sliced onions and a pinch of salt to the pot and cook on medium heat, stirring frequently, until caramelized and golden brown (about 20-25 minutes).
- Stir in minced garlic and deglaze the pot with white wine.
- Return the short ribs to the pot, pour in the beef broth and balsamic vinegar, and add thyme. Bring to a gentle simmer.
- Cover and simmer for 2-3 hours, until the short ribs are tender.
- Preheat the oven to 375°F (190°C). Toast baguette slices until golden brown (about 10 minutes).
- Remove the ribs, shred the meat, and return it to the broth. Adjust seasoning if needed.
- Ladle soup into bowls, top with toasted baguette slices, and sprinkle with Gruyère cheese. Optionally, broil until the cheese bubbles and is golden.
Notes
For enhanced flavor, sear the ribs until well-browned and caramelize the onions patiently for optimal sweetness.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg