Description
A rich and hearty soup combining tender short ribs, caramelized onions, and savory broth, topped with crispy bread and melted Gruyère cheese.
Ingredients
- 1 kg beef short ribs
- 3 large yellow onions, thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1.5 liters beef broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon balsamic vinegar
- 1 baguette, sliced
- 200 g Gruyère cheese, grated
Instructions
- Heat olive oil in a pot and sear short ribs until browned, then set aside.
- Add butter and cook onions until deeply caramelized (25–30 minutes).
- Add garlic and cook briefly, then stir in flour and cook for 2 minutes.
- Return short ribs and add beef broth, salt, pepper, thyme, bay leaf, and balsamic vinegar.
- Simmer covered for 2–2.5 hours until meat is tender.
- Remove ribs, shred meat, discard bones, and return meat to soup.
- Toast baguette slices until crisp.
- Ladle soup into oven-safe bowls, top with bread and Gruyère cheese.
- Broil until cheese is melted and bubbly.
- Serve hot.
Notes
- Caramelize onions slowly for best flavor.
- Avoid boiling after adding cheese topping.
- Use crusty bread for best texture.
- Soup tastes better the next day.
- Freeze without bread and cheese topping.
- Prep Time: 20 minutes
- Cook Time: 2.5-3 hours
- Category: Soup
- Method: Simmering
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 95 mg
