Description
A rich and hearty soup combining tender short ribs with caramelized onions, finished with cheesy Gruyere toast.
Ingredients
Scale
For the Crust:
- 2 pounds beef short ribs
- 3 large onions, thinly sliced
- 4 cups beef broth
- 1 cup dry red wine
- 2 tablespoons olive oil
- 2 tablespoons butter
- Salt and pepper to taste
- 4 slices crusty bread
- 1 cup grated Gruyere cheese
Instructions
1. Prepare the Crust:
- Heat olive oil in a large pot over medium heat. Season short ribs with salt and pepper, then brown on all sides. Remove and set aside.
- In the same pot, add butter and onions, cooking on low heat until caramelized, about 20 minutes. Stir occasionally.
- Add beef broth and red wine to the pot with the onions. Return the short ribs to the pot, cover, and simmer for 2 hours until the meat is tender.
- Preheat broiler. Arrange bread slices on a baking sheet, sprinkle with Gruyere cheese, and broil until the cheese is melted and bubbly.
- Ladle soup into bowls, top with a slice of cheesy toast, and serve immediately.
Notes
You can customize the seasonings to taste.