Description
A rich, savory soup featuring tender short ribs and caramelized onions, topped with cheesy Gruyere toast.
Ingredients
Scale
For the Crust:
- 2 lbs bone-in beef short ribs
- 4 large onions, thinly sliced
- 4 cups beef broth
- 1 cup red wine
- 2 tbsp butter
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 bay leaf
- Salt and pepper to taste
- 4 slices of crusty bread
- 1 cup grated Gruyere cheese
Instructions
1. Prepare the Crust:
- Season short ribs with salt and pepper. In a large pot, heat olive oil over medium-high heat and brown the short ribs on all sides. Remove and set aside.
- In the same pot, add butter and onions. Cook over medium heat, stirring occasionally, until onions are caramelized, about 15 minutes.
- Add garlic and cook for 1 minute. Pour in the wine and deglaze the pot, scraping up browned bits. Add the beef broth, bay leaf, and reserved short ribs. Bring to a boil, then reduce to a simmer and cook for 30 minutes, or until ribs are tender.
- Preheat the broiler. Ladle soup into oven-safe bowls, place a slice of bread on top of each, and sprinkle with Gruyere cheese.
- Place bowls under the broiler until cheese is bubbly and golden, about 3-5 minutes. Serve hot.
Notes
You can customize the seasonings to taste.