Description
A comforting and hearty soup featuring tender beef short ribs and caramelized onions, topped with Gruyère cheese and sourdough bread.
Ingredients
- 2 lbs beef short ribs
- 3 large yellow onions, thinly sliced
- 6 cups beef broth (preferably homemade)
- 2 tsp fresh thyme leaves
- 2 bay leaves
- 4 slices sourdough bread
- 1 cup Gruyère cheese, shredded
- 2 tbsp unsalted butter
- Salt and pepper to taste
Instructions
- Slice the yellow onions and cut the short ribs into manageable pieces.
- In a large pot, melt the butter over medium heat and add the sliced onions. Cook for about 30 minutes until they turn a golden brown color.
- Push the onions to the side of the pot and add the short ribs. Sear the ribs until they are browned on all sides, about 5-7 minutes.
- Pour in the beef broth and add the thyme leaves and bay leaves. Bring the mixture to a gentle boil.
- Reduce the heat and let the soup simmer uncovered for about 120 minutes.
- Once the soup is ready, preheat the oven to 350°F (175°C). Ladle the soup into oven-safe bowls, lay a slice of sourdough bread across the top, and sprinkle with Gruyère cheese.
- Bake for 15-20 minutes until the cheese bubbles and turns golden. Serve hot.
Notes
Use high-quality beef short ribs and homemade broth for best flavor. Be patient with the caramelization process for richer taste.
