Onion Short Rib Soup (Print Version)
# Ingredients:
→ Soup
01 -
3 onions, sliced thin
02 -
4 minced garlic cloves
03 -
2 teaspoons thyme, fresh
04 -
2 pounds beef short ribs (bone-in)
05 -
1 bay leaf
06 -
1 cup red wine, dry
07 -
2 cups broth made with beef
08 -
2 cups plain water
09 -
A bit of salt and black pepper
10 -
3 tablespoons butter, unsalted
11 -
1 tablespoon olive oil
12 -
Optional: 2 tablespoons flour for thickness
→ Gruyère Toast
13 -
1 garlic clove, sliced in half
14 -
2 tablespoons butter, melted
15 -
1½ cups Gruyère cheese, shredded
16 -
6 baguette slices
# Instructions:
01 -
In a hot pan with oil, brown short ribs on each side. Season them beforehand.
02 -
Melt butter, cook onions slowly for 25-30 minutes until golden, then stir in garlic. Pour in wine and reduce by half.
03 -
Add ribs back into the pot with thyme, bay leaf, broth, and water. Simmer for 2½-3 hours until the meat is super soft. Shred the ribs once tender.
04 -
Spread butter on baguette slices, toast at 400°F, rub with garlic, pile on cheese, and broil until bubbly.
05 -
Spoon soup into bowls and float the cheesy bread on top.
# Notes:
01 -
You can swap out wine with extra broth if you want.
02 -
Flour is optional if you want a thicker texture.
03 -
The meat will fall right off the bone when it's fully cooked.