Description
A warm and comforting soup combining caramelized onions, tender beef short ribs, and gooey Gruyère cheese, perfect for chilly evenings.
Ingredients
Scale
- 2 lbs beef short ribs
- 4 large onions, thinly sliced
- 4 cloves garlic, minced
- 8 cups beef broth
- 1 cup dry white wine
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme
- 2 bay leaves
- Salt and pepper to taste
- Baguette slices
- Grated Gruyère cheese
Instructions
- In a large pot, heat olive oil over medium heat. Add sliced onions and cook, stirring frequently, until caramelized, about 30-40 minutes.
- Add minced garlic and cook for an additional minute until fragrant.
- In another pot, brown the beef short ribs on all sides. Remove and set aside.
- Deglaze the pot with white wine, scraping up any browned bits.
- Add the beef broth, caramelized onions, beef short ribs, thyme, bay leaves, salt, and pepper to a large pot. Stir well to combine.
- Bring to a simmer and cook for 2-3 hours until the ribs are tender.
- Remove the ribs, shred the meat, and discard the bones. Return the shredded beef to the soup.
- Ladle soup into bowls, top with baguette slices, and sprinkle Gruyère cheese on top. Broil until the cheese is melted and bubbly.
Notes
Store leftovers in an airtight container for up to 3 days or freeze without cheese and bread for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 90mg