Ingredients
Scale
- 2 lbs beef short ribs
- 3 large yellow onions, thinly sliced
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 6 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 1 teaspoon fresh thyme leaves
- Salt and pepper to taste
- 6 slices of baguette or crusty bread, toasted
- 1½ cups shredded Gruyère or Swiss cheese
Instructions
- Sear the Short Ribs: Heat olive oil in a Dutch oven over medium-high heat. Season short ribs with salt and pepper and sear until browned on all sides (about 3–4 minutes per side). Remove from pot and set aside.
- Caramelize Onions: Reduce heat to medium-low; add butter and melt. Stir in sliced onions and cook until deep golden brown (20–30 minutes). Add minced garlic and cook for an additional minute.
- Build the Broth: Return short ribs to the pot, then add beef broth, Worcestershire sauce, bay leaf, thyme, salt, and pepper. Bring to a boil; reduce heat to low and simmer covered for about 2 hours.
- Final Touches: Discard the bay leaf. Preheat broiler while preparing bowls with toasted bread topped with cheese. Ladle soup into bowls, place bread on top, sprinkle generously with cheese.
- Broil Until Golden: Place bowls under the broiler for about 2–3 minutes until cheese is bubbly and golden brown.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: French
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 540
- Sugar: 6g
- Sodium: 970mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg