Savory Short Rib French Onion Soup with Gruyère Toast

Ingredients

For the Soup:

• 2 lbs beef short ribs
• 2 tablespoons olive oil
• 4 large onions, thinly sliced
• 4 cloves garlic, minced
• 2 tablespoons fresh thyme (or 1 tablespoon dried thyme)
• 1 bay leaf
• 1 cup dry white wine (or beef broth)
• 4 cups beef broth
• Salt and pepper to taste
• 1 tablespoon balsamic vinegar (optional)

For the Gruyère Toast:

• 1 baguette or crusty bread, sliced
• 2 cups Gruyère cheese, grated
• 1 tablespoon butter, softened
• 1 clove garlic, halved (for rubbing)

Instructions

1. Prepare the Short Ribs:

• Sear the Ribs: In a large pot or Dutch oven, heat olive oil over medium-high heat. Season short ribs with salt and pepper, then sear on all sides until browned. Remove and set aside.

2. Cook the Onions:

• Sauté Onions: In the same pot, reduce heat to medium and add the onions. Cook, stirring frequently, until caramelized (about 25-30 minutes). Add garlic and thyme, cooking for another minute.

3. Build the Soup:

• Deglaze: Add the wine (or beef broth) to deglaze the pot, scraping up any browned bits. Let it simmer for a few minutes.
• Combine Ingredients: Return the short ribs to the pot, add the beef broth, bay leaf, and balsamic vinegar (if using). Bring to a simmer, cover, and cook for about 2-3 hours, or until the short ribs are tender.

4. Prepare the Gruyère Toast:

• Toast the Bread: Preheat your oven to 400°F (200°C). Place the bread slices on a baking sheet. Spread with softened butter and toast in the oven for about 5-7 minutes until golden.
• Add Cheese: Remove from oven, rub each slice with the halved garlic clove, top with grated Gruyère, and return to the oven until the cheese is bubbly and golden (about 5-10 minutes).

5. Finish the Soup:

• Shred the Short Ribs: Once the ribs are tender, remove them from the pot and shred the meat, discarding bones. Return the meat to the soup and discard the bay leaf. Adjust seasoning with salt and pepper.

6. Serve:

• Ladle the soup into bowls, top with Gruyère toast, and enjoy!

Tips:

• For extra flavor, consider adding a splash of brandy or cognac while deglazing.
• You can prepare the soup a day in advance; the flavors will deepen as it sits.

Enjoy your savory short rib French onion soup!