French Onion Short Rib Soup (Print Version)
# Ingredients:
→ Meat
01 -
2 pounds short ribs, trimmed
→ Vegetables & Aromatics
02 -
4 large yellow onions, thinly sliced
03 -
4 cloves garlic, minced
04 -
1 tablespoon fresh thyme leaves
05 -
1 bay leaf
06 -
Fresh parsley, chopped (for garnish)
→ Liquids
07 -
4 cups beef broth
08 -
1 cup dry red wine
09 -
1 tablespoon Worcestershire sauce
→ Fats
10 -
2 tablespoons olive oil
11 -
2 tablespoons unsalted butter
→ Seasonings
12 -
Salt and pepper to taste
→ Bread & Cheese
13 -
1 loaf of French bread, sliced
14 -
2 cups Gruyère cheese, grated
# Instructions:
01 -
In a large heavy pot, heat olive oil over medium-high heat. Season short ribs with salt and pepper. Sear the ribs for about 3-4 minutes on each side until browned. Remove and set aside.
02 -
In the same pot, add butter and sliced onions. Cook on medium-low heat, stirring occasionally, for about 30-40 minutes, until the onions are caramelized and golden brown.
03 -
Stir in the minced garlic and cook for another minute. Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Allow to simmer for 5 minutes until slightly reduced.
04 -
Return the short ribs to the pot. Add beef broth, Worcestershire sauce, thyme, bay leaf, and adjust the seasoning with salt and pepper. Bring to a simmer.
05 -
Cover the pot and reduce heat to low. Let it cook for 2-3 hours, or until the short ribs are tender and falling off the bone. Remove the bay leaf and skim off any fat.
06 -
While the soup is cooking, preheat the oven to 200°C. Place the sliced French bread on a baking sheet. Top each slice with a generous amount of grated Gruyère cheese.
07 -
Bake in the oven for about 10 minutes or until the cheese is bubbly and golden brown.
08 -
Ladle the soup into bowls, ensuring each bowl has tender pieces of short rib and plenty of caramelized onions. Top with the Gruyère toast, and garnish with fresh parsley.
# Notes:
01 -
This soup develops more flavor if made a day ahead and reheated.
02 -
The short ribs can be shredded or left in chunks depending on your preference.