Ingredients
Equipment
Method
- Pat short ribs dry and season generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear ribs on all sides until deeply browned. Remove from the pot and set aside.
- Reduce heat to medium, add sliced onions to the pot. Cook, stirring occasionally, for 30-40 minutes until deeply golden brown and sweet. Add minced garlic and cook for 1 more minute until fragrant.
- Pour in red wine to deglaze, scraping up any browned bits. Reduce wine by half. Stir in flour and cook for one minute. Gradually whisk in beef broth. Add thyme, bay leaf, and seared short ribs back to the pot.
- Bring to a simmer, then reduce heat to low, cover, and cook for 2.5-3 hours, until beef is tender. Remove ribs, shred the meat, and return it to the soup. Discard bones. Season soup to taste.
- Preheat your broiler. Place baguette slices on a baking sheet and toast lightly under the broiler on both sides.
- Ladle soup into oven-safe bowls. Top with toasted baguette slices and a generous amount of shredded Gruyère cheese. Broil for 2-3 minutes until the cheese is melted and bubbly. Serve immediately.
Nutrition
Notes
Pro Tip: Don't rush the onion caramelization process; it is the most important step for developing the soup's signature sweet and savory flavor base.
Make Ahead: The soup base can be made up to 3 days in advance and stored in the refrigerator. Reheat gently on the stove and prepare the cheesy croutons just before serving for the best results.
Make Ahead: The soup base can be made up to 3 days in advance and stored in the refrigerator. Reheat gently on the stove and prepare the cheesy croutons just before serving for the best results.