Description
A warm and comforting soup made with tender short ribs, caramelized onions, and topped with Gruyère cheese on toasted bread.
Ingredients
Scale
- 2 lbs short ribs
- 4 large onions, thinly sliced
- 4 cups beef broth
- 1 cup red wine
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 teaspoon thyme
- Salt and pepper to taste
- 8 slices of baguette
- 2 cups Gruyère cheese, grated
Instructions
- Preheat the oven to 350°F (175°C).
- In a large pot, heat olive oil and butter over medium heat. Add the onions and cook until caramelized, about 30 minutes.
- Season the short ribs with salt and pepper, then add them to the pot with the onions.
- Pour in the red wine and beef broth, then add thyme. Bring to a simmer.
- Cover and transfer the pot to the oven. Cook for 2-3 hours until the short ribs are tender.
- Remove the short ribs, shred the meat, and return it to the soup.
- Toast the baguette slices and top each with Gruyère cheese.
- Broil the cheese-topped bread until bubbly and golden.
- Serve the soup hot, topped with the Gruyère toast.
Notes
- For a richer flavor, use homemade beef broth.
- Feel free to add herbs like bay leaves or rosemary for extra depth.
- This soup can be made a day in advance and reheated.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Soup
- Method: Oven and stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg