Description
A rich and comforting soup that combines tender beef short ribs with caramelized onions and melted Gruyère cheese, perfect for cozy evenings.
Ingredients
Scale
- 2 lbs 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 thyme
- Salt and pepper to taste
- 1 cup Gruyère cheese, shredded
- Crusty bread for serving
Instructions
- Heat the olive oil in a large pot over medium heat until shimmering. Season the short ribs generously with salt and pepper. Add them to the pot and sear on all sides until they achieve a deep, rich brown, about 8-10 minutes. Remove the ribs and set them aside.
- Add the thinly sliced onions to the same pot. Cook them gently for about 20-25 minutes, stirring occasionally, until they caramelize to a deep golden brown.
- Stir in the minced garlic and fresh thyme, cooking for an additional minute until fragrant.
- Pour in the dry white wine, using your wooden spoon to scrape up the browned bits from the bottom of the pot.
- Combine the beef broth and add the seared short ribs back to the pot. Season with salt and pepper. Bring to a gentle simmer, cover, and let cook on low heat for about 120 minutes until the ribs become fork-tender.
- Remove the ribs from the pot. Allow them to cool slightly, then shred the meat off the bones, discarding any excess fat. Return the meat to the pot, stirring it back into the soup.
- Ladle the hot soup into bowls. Generously top each serving with shredded Gruyère cheese and serve with crusty bread.
Notes
This soup tastes even better the next day. Consider making it ahead of time for enhanced flavors.
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 100mg