Ingredients
Scale
- 2 pounds beef short ribs, boneless
- 4 large yellow onions, thinly sliced
- 6 cups beef broth, low-sodium
- 1 cup dry red wine
- 4 cloves garlic, minced
- 2 bay leaves
- 4 sprigs fresh thyme
- 2 tablespoons Worcestershire sauce
- 1 ½ cups Gruyère cheese, shredded
- 1 French baguette, sliced
- 3 tablespoons butter
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley, for garnish (optional)
Instructions
- Pat beef short ribs dry and season with salt and pepper. Sear in olive oil over medium-high heat until browned on all sides. Remove and set aside.
- In the same pot, add butter and sliced onions. Cook on medium, stirring frequently, until caramelized and golden, about 30–40 minutes.
- Add garlic and cook until fragrant, about 1 minute. Deglaze with red wine, scraping up browned bits. Simmer for 5 minutes.
- Return short ribs to the pot. Add beef broth, bay leaves, thyme, and Worcestershire sauce. Bring to a boil, then lower heat and simmer covered for 2.5–3 hours until ribs are tender.
- Remove ribs, discard bones if using bone-in, and shred the meat. Return shredded beef to the pot. Season with salt and pepper to taste.
- Toast baguette slices and rub with a garlic clove. Top each with shredded Gruyère and broil until melted and bubbly.
- Ladle soup into oven-safe bowls. Top with cheese toast and broil until cheese is golden. Garnish with parsley if desired. Serve hot.
Notes
- Caramelize the onions low and slow—don’t rush this step, it’s the flavor backbone.
- For extra depth, use bone-in ribs and remove the bones after cooking.
- If serving later, toast and broil the cheese bread just before serving to keep the texture perfect.
- Prep Time: 25 minutes
- Cook Time: 3 hours 15 minutes
- Category: Soup
- Method: Stovetop + Broil
- Cuisine: French-American Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 580
- Sugar: 6 g
- Sodium: 890 mg
- Fat: 34
- Saturated Fat: 15
- Unsaturated Fat: 16
- Trans Fat: 1
- Carbohydrates: 32
- Fiber: 3
- Protein: 35
- Cholesterol: 115