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Hearty French Onion Short Rib Soup With Gruyere Toast

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Indulge in the ultimate comfort food with this Hearty French Onion Short Rib Soup, featuring tender short ribs and a rich, savory broth. Topped with cheesy Gruyere toast, it’s the perfect dish to warm you from the inside out.

Ingredients

  • Beef Short Ribs
  • Yellow Onions
  • Sweet Onions (like Vidalia)
  • Beef Broth/Stock
  • Balsamic Vinegar
  • Worcestershire Sauce (alcohol-free)
  • Tomato Paste
  • Fresh Thyme
  • Bay Leaves
  • Gruyere Cheese (freshly grated)
  • Sturdy Bread (crusty baguette or robust sourdough)
  • Olive Oil or Unsalted Butter
  • All-Purpose Flour
  • Salt
  • Freshly Ground Black Pepper
  • Sugar

Instructions

  1. Pat your beef short ribs very dry with paper towels. Season them generously on all sides with salt and freshly ground black pepper. Heat a large Dutch oven or heavy-bottomed pot over medium-high heat with a tablespoon of olive oil. Sear the short ribs in batches until deeply browned on all sides, about 3-5 minutes per side. Don’t overcrowd the pot. Remove the seared ribs and set aside.
  2. Reduce the heat to medium-low. Add another tablespoon of olive oil or butter to the pot, scraping up any browned bits from the ribs. Add your sliced onions, a pinch of salt, and a sprinkle of sugar. Cook, stirring frequently, for 45-60 minutes, or until the onions are deeply golden brown, incredibly soft, and sweet.
  3. Once the onions are perfectly caramelized, stir in the minced garlic and cook for another minute until fragrant. Add the tomato paste and cook for 2-3 minutes, stirring constantly, to deepen its flavor. Sprinkle in the all-purpose flour and cook, stirring, for 2 minutes to create a roux.
  4. Pour in about half a cup of beef broth and the balsamic vinegar, scraping up any browned bits from the bottom of the pot. Stir in the remaining beef broth, Worcestershire sauce, fresh thyme sprigs, and bay leaves. Return the seared short ribs to the pot, ensuring they are mostly submerged in the liquid. Bring the mixture to a gentle simmer.
  5. Cover the Dutch oven and transfer it to a preheated oven at 325°F (160°C). Braise for 2.5 to 3.5 hours, or until the short ribs are fork-tender and practically falling off the bone.
  6. Carefully remove the short ribs from the pot and set them aside to cool slightly. Remove and discard the thyme sprigs and bay leaves from the soup. Using a large spoon or ladle, skim off any excess fat from the surface of the soup. Once the short ribs are cool enough to handle, shred the beef from the bones using two forks, discarding any bones or large pieces of fat. Return the shredded beef to the soup. Taste and adjust seasonings as needed.
  7. While the soup is finishing, preheat your oven broiler. Slice your bread into ¾-inch thick slices. Arrange the slices on a baking sheet and broil for 1-2 minutes per side, or until lightly golden. Flip them, sprinkle generously with grated Gruyere cheese, and broil again for 1-3 minutes, watching carefully, until the cheese is bubbly, melted, and golden brown.
  8. Ladle the rich French Onion Short Rib Soup into oven-safe bowls. Top each bowl generously with a piece (or two!) of the crispy Gruyere toast. Serve immediately and enjoy!

Nutrition

Keywords: Patience with onions is key for caramelization. If short ribs aren't tender after braising, return them to the oven for additional time. This soup tastes even better the next day as flavors meld.

Find it online: https://softtasty.com/hearty-french-onion-short-rib-soup-with-gruyere-toast/