Description
A soul-warming soup filled with tender beef short ribs, caramelized onions, and a rich broth topped with melted Gruyère cheese.
Ingredients
Scale
- 2 pounds beef short ribs
- 4 large onions, thinly sliced
- 4 cloves garlic, minced
- 6 cups beef broth
- 1 teaspoon thyme
- 1 bay leaf
- Salt and pepper to taste
- Crusty bread, for serving
- Gruyère cheese, shredded
Instructions
- Brown the short ribs in a large pot over medium-high heat for 3–4 minutes until browned. Remove and set aside.
- Caramelize the onions in the same pot over medium heat for 15–20 minutes until golden.
- Add the minced garlic and cook for an additional minute until fragrant.
- Return the browned short ribs to the pot with beef broth, thyme, bay leaf, and season with salt and pepper. Bring to a gentle simmer.
- Slow cook on low heat for 120–180 minutes until the meat is tender and falls off the bone.
- Shred the meat after removing it from the pot and discard bones and excess fat.
- Serve the soup warm, topped with crusty bread and melted Gruyère cheese.
Notes
This soup tastes even better the next day. Adjust seasoning as needed before serving.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 110mg
Keywords: soup, beef, comfort food, French cuisine, short ribs, caramelized onions