Ingredients
Scale
- 4 pounds beef short ribs
- 4 large onions, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon sugar (for caramelizing onions)
- 8 cups beef broth
- 1 cup red wine (optional)
- 2 bay leaves
- Fresh thyme sprigs
- Salt and freshly ground black pepper to taste
- Baguette slices or crusty bread for serving
- Melted Gruyère or Swiss cheese (optional)
Instructions
- Season the beef short ribs with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear the ribs on all sides until they develop a deep, golden-brown crust. Remove and set aside.
- Add sliced onions and sugar to the same pot. Cook slowly over medium heat, stirring frequently, until onions are soft and golden brown.
- Add minced garlic and cook for 1 minute until fragrant. Deglaze the pot with red wine, scraping up browned bits.
- Return the beef short ribs to the pot, add bay leaves and thyme. Pour in beef broth, bring to a boil then reduce heat to low. Simmer for 2 to 2.5 hours until meat is tender and falling apart.
- Remove beef short ribs and bay leaves. Shred the meat into bite-sized pieces. Return to the soup, simmer for 10 minutes.
- For serving, ladle the soup into oven-safe bowls, top with toasted bread slices, sprinkle with cheese, and broil until bubbly and golden.
Notes
- Caramelize onions slowly for maximum flavor.
- You can substitute beef short ribs with other cuts if desired.
- Use high-quality beef broth for richer taste.
- To make ahead, store in airtight containers for up to 3 days or freeze for 2 months.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French-American
- Diet: Gluten-Free (without bread)
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 450 Kcal
- Sugar: 7g
- Sodium: 1100mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0.3g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 120mg
