Ingredients:
1 kg beef short ribs (bone-in)
4 large onions (thinly sliced) 🧅
2 tablespoons butter 🧈
1 tablespoon olive oil
3 cloves garlic (minced)
6 cups beef broth
1/2 cup dry red wine (optional but better) 🍷
1 teaspoon sugar
Salt & black pepper
1 baguette (sliced) 🥖
1–2 cups shredded Gruyère cheese (or Swiss cheese)
👨🍳 Instructions:
1. Sear the meat:
Season the short ribs with salt and pepper.
In a large pot, heat olive oil and sear the ribs until browned on all sides.
Remove and set aside.
2. Caramelize the onions:
In the same pot, add butter and sliced onions.
Cook on medium-low heat for 25–30 minutes until golden and caramelized.
Add sugar to help caramelization.
Stir in garlic and cook 1 minute.
3. Build the soup:
Pour in red wine (if using) and scrape the bottom of the pot.
Add beef broth and return the ribs to the pot.
Bring to a simmer, cover, and cook for 2–2.5 hours until meat is tender.
4. Shred the beef:
Remove ribs, shred the meat, and discard bones.
Return shredded beef to the soup.
5. Toast the bread:
Toast baguette slices until crispy.
6. Serve:
Ladle soup into bowls.
Add toasted bread on top.
Sprinkle cheese and broil until melted and bubbly
