Description
This hearty and comforting soup is packed with rich flavors from beef short ribs and savory onions, making it a perfect dish for cold evenings.
Ingredients
Scale
- 2 pounds beef short ribs
- 4 large onions, thinly sliced
- 4 cloves garlic, minced
- 8 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup white wine (optional)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup grated Gruyere cheese
- 6 slices of baguette
Instructions
- In a large pot, heat olive oil and butter over medium heat. Add onions and cook until caramelized, about 20 minutes.
- Add garlic and cook for an additional minute.
- Brown the beef short ribs on all sides, then remove from pot.
- Deglaze the pot with white wine, scraping up any browned bits.
- Return short ribs to the pot, add beef broth, thyme, salt, and pepper.
- Bring to a boil, then reduce heat to low and simmer for 2-3 hours until beef is tender.
- Once cooked, remove the ribs, shred the meat, then return it to the soup.
- Serve hot topped with Gruyere cheese and toasted baguette slices.
Notes
- For a richer flavor, allow the soup to sit overnight in the fridge and reheat before serving.
- This soup can be frozen for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 70mg