Ingredients
- For the soup:
- 2 lbs bone-in short ribs
- Salt and pepper to taste
- 2 tbsp olive oil
- 4 large yellow onions, thinly sliced
- 1 tbsp butter
- 1 tsp sugar
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1/2 cup dry red wine
- 6 cups beef broth
- 1 bay leaf
- 2 sprigs fresh thyme (or 1/2 tsp dried)
- For the Gruyère toast:
- 1 baguette, sliced
- 1 tbsp olive oil or butter (for brushing)
- 1 1/2 cups shredded Gruyère cheese
Instructions
- Season short ribs with salt and pepper. Heat olive oil in a Dutch oven over medium-high and sear ribs on all sides. Remove and set aside.
- Reduce heat to medium. Add butter, sliced onions, sugar, and a pinch of salt. Cook for 25–30 minutes, stirring often, until onions are deeply caramelized.
- Add garlic and cook for 1 minute. Stir in tomato paste and cook 2 minutes more. Deglaze with red wine, scraping the pan.
- Return short ribs to the pot. Add broth, bay leaf, and thyme. Bring to a boil, then reduce heat and simmer covered for 2.5–3 hours until meat is tender.
- Remove ribs, discard bones, and shred the meat. Return shredded meat to the pot. Discard bay leaf and thyme stems. Adjust seasoning.
- Preheat broiler. Brush baguette slices with olive oil or butter. Toast lightly, top with Gruyère, and broil until melted and golden.
- Serve soup hot with a cheese toast on top or on the side.
Notes
- Replace red wine with broth and balsamic vinegar if desired.
- Use Comté, Swiss, or white cheddar as Gruyère alternatives.
- Add mushrooms or parsnips for more depth.
- Chill soup to skim off fat for a lighter version.
- Make the soup ahead—it tastes even better the next day.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: French
- Diet: Halal
Nutrition
- Serving Size: 1 bowl with toast
- Calories: 520
- Sugar: 7g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 110mg
