Description
A rich and comforting soup made with slow-braised beef short ribs, deeply caramelized onions, and savory beef broth, finished with crispy cheesy Gruyère toasts for an elevated French onion soup experience.
Ingredients
- 2 lb beef short ribs
- 2 tbsp olive oil
- 4 large yellow onions, thinly sliced
- 3 cloves garlic, minced
- 2 tbsp butter
- 1 tbsp all-purpose flour
- 1 cup dry white wine
- 8 cups beef broth
- 2 sprigs fresh thyme
- 1 bay leaf
- Salt to taste
- Black pepper to taste
- 1 baguette, sliced
- 2 cups Gruyère cheese, grated
Instructions
- Season the short ribs with salt and pepper.
- Heat olive oil in a large pot over medium-high heat and sear the short ribs on all sides until browned. Remove and set aside.
- In the same pot, add butter and onions. Cook over medium heat, stirring frequently, until onions are deeply caramelized, about 25–30 minutes.
- Add garlic and cook for 1 minute, then sprinkle in flour and stir well.
- Deglaze the pot with white wine, scraping up browned bits, and simmer for 2–3 minutes.
- Return short ribs to the pot. Add beef broth, thyme, and bay leaf.
- Bring to a simmer, cover, and cook on low heat for 2 hours until short ribs are tender.
- Remove short ribs, shred meat, and discard bones. Return meat to the soup and adjust seasoning.
- Toast baguette slices until golden, top with Gruyère cheese, and broil until melted and bubbly.
- Serve soup hot with cheesy Gruyère toast on top.
Notes
- For deeper flavor, caramelize onions slowly without rushing.
- You can substitute Gruyère with Swiss cheese if needed.
- The soup tastes even better the next day.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Soup
- Method: Braising
- Cuisine: French