Rich French Onion Soup with Tender Beef Short Ribs
Ingredients:
2 lbs beef short ribs
2 large onions, thinly sliced
3 cloves garlic, minced
4 cups beef broth
1 cup dry white wine
2 tablespoons olive oil
2 tablespoons butter
1 teaspoon thyme
2 bay leaves
Salt and pepper to taste
1 tablespoon Worcestershire sauce
1 cup Gruyère cheese, grated
4 slices of baguette
Directions:
Preheat oven to 350°F (175°C).
Heat olive oil and butter in a large oven-safe pot over medium-high heat. Add the short ribs and sear on all sides until browned, about 5 minutes per side. Remove and set aside.
In the same pot, add the sliced onions and garlic. Cook, stirring occasionally, until the onions are caramelized and golden brown, about 20 minutes.
Add the wine to deglaze the pot, scraping any brown bits from the bottom. Cook for 2 minutes until the wine reduces slightly.
Add the beef broth, thyme, bay leaves, Worcestershire sauce, salt, and pepper to the pot. Stir to combine. Return the short ribs to the pot.
Cover the pot and transfer to the oven. Bake for 2-3 hours, or until the short ribs are tender and the meat easily pulls away from the bone.
Once the ribs are done, remove them from the pot and shred the meat. Discard the bones.
Return the shredded beef to the pot and stir. Adjust the seasoning with more salt and pepper if needed.
To serve, ladle the soup into bowls. Top with a slice of toasted baguette and a generous amount of Gruyère cheese. Place under the broiler for 2-3 minutes until the cheese is melted and bubbly.
Serve hot and enjoy!
Prep Time: 20 minutes | Cooking Time: 3 hours | Total Time: 3 hours 20 minutes
Kcal: 450 kcal (per serving) | Servings: 4 servings