Description
A comforting and hearty soup featuring tender beef short ribs, caramelized onions, and a rich broth, topped with melted cheese and crusty bread.
Ingredients
Scale
- 2 lbs short ribs
- 4 onions, thinly sliced
- 4 cloves garlic, minced
- 6 cups beef broth
- 1 cup red wine
- 2 tablespoons olive oil
- 1 teaspoon thyme
- Salt and pepper, to taste
- Baguette or crusty bread, sliced
- 1 cup grated cheese (Gruyère or mozzarella)
Instructions
- Sear the short ribs in a large pot with olive oil over medium heat, seasoning generously with salt and pepper, for about 8–10 minutes.
- Caramelize the onions and minced garlic in the same pot for 15-20 minutes until they turn golden brown.
- Deglaze the pot with red wine, scraping the browned bits from the bottom and letting it reduce for about 5 minutes.
- Add beef broth and thyme, then return the seared short ribs to the pot. Season with salt and pepper as desired.
- Simmer for 2-3 hours on low until the ribs are tender.
- Broil the soup in oven-safe bowls with baguette slices and cheese on top until the cheese melts and bubbles.
- Serve immediately and enjoy!
Notes
Make-ahead tips: Prepare the soup a day in advance and store it in the fridge. Reheat and broil the cheese before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg