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French Onion Short Rib Soup with Gruyère Toast

A delightful twist on a classic dish.
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Ingredients
  

2 lbs short ribs, bone-in

4 large yellow onions, thinly sliced

4 cloves garlic, minced

1 cup dry white wine

8 cups beef broth

2 tablespoons olive oil

2 tablespoons unsalted butter

1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)

1 bay leaf

Salt and black pepper, to taste

1 baguette, cut into 1-inch slices

2 cups Gruyère cheese, shredded

Fresh parsley, for garnish

Instructions
 

Brown the Short Ribs:

    - In a large heavy pot (like a Dutch oven), heat 1 tablespoon of olive oil over medium-high heat. Season the short ribs with salt and pepper.

      - Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove the ribs and set them aside.

        Caramelize the Onions:

          - In the same pot, add the remaining tablespoon of olive oil and 2 tablespoons of butter. Once melted, add the sliced onions.

            - Cook the onions slowly over medium-low heat, stirring often, until they are golden brown and caramelized, about 25-30 minutes.

              Add Garlic and Deglaze:

                - Stir in the minced garlic and cook for an additional minute until fragrant.

                  - Pour in the dry white wine, scraping the brown bits off the bottom of the pot. Allow it to reduce for about 5 minutes.

                    Simmer the Soup:

                      - Add the beef broth, thyme, bay leaf, and seared short ribs back into the pot. Bring to a boil, then reduce to a gentle simmer.

                        - Cover and let simmer for about 2.5 to 3 hours, or until the short ribs are tender and falling apart.

                          Remove and Shred the Meat:

                            - Once cooked, remove the short ribs and set them aside. Discard the bay leaf and skim any excess fat from the soup.

                              - Shred the meat from the short ribs, discarding the bones. Return the shredded meat to the soup. Adjust seasoning with salt and pepper to taste.

                                Prepare Gruyère Toast:

                                  - Preheat the broiler in your oven. Arrange the baguette slices on a baking sheet.

                                    - Top each slice with a generous amount of shredded Gruyère cheese. Broil until the cheese is melted and bubbly, about 2-3 minutes.

                                      Serve:

                                        - Ladle the hot soup into bowls and top with a Gruyère toast on the side.

                                          - Garnish with freshly chopped parsley for an extra touch.

                                            Prep Time: 30 minutes | Total Time: 3 hours 30 minutes | Servings: 6 servings