Description
A comforting and rich soup featuring tender beef short ribs and caramelized onions, topped with melted Gruyère cheese on crusty bread.
Ingredients
Scale
- 2 lbs beef short ribs
- 4 large onions, thinly sliced
- 4 cloves garlic, minced
- 6 cups beef broth
- 1 cup dry white wine
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
- 8 slices of crusty bread
- 1 ½ cups grated Gruyère cheese
- Fresh thyme for garnish (optional)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onions, stirring to caramelize, about 20-25 minutes.
- Once the onions are golden-brown, add the minced garlic and cook for another 1-2 minutes.
- Season the short ribs with salt and pepper. Add to the pot and brown on all sides.
- Pour in the dry white wine and balsamic vinegar, scraping up the browned bits from the pot.
- Add the beef broth, bringing to a boil and then reducing to a simmer for 2-3 hours.
- Preheat the broiler towards the end of the simmering time.
- Top each slice of bread with Gruyère cheese and broil until bubbly and golden, about 2-3 minutes.
- Serve the soup in bowls topped with cheesy bread and fresh thyme.
Notes
This soup tastes better the next day. Use a pressure cooker for a quicker version and feel free to customize with seasonal veggies or different cheeses.
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 5g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 100mg