French Onion Short Rib Soup with Cheesy Gruyère Toast(no Win

Bahan-bahan

French Onion Short Rib Soup with Cheesy Gruyère Toast

Ingredients:

For the Soup:

2 lbs bone-in beef short ribs

2 tablespoons olive oil

4 large yellow onions, thinly sliced

4 cloves garlic, minced

6 cups beef broth (low sodium)

1 tablespoon balsamic vinegar

2 teaspoons Worcestershire sauce

For the Gruyère Toast:

1 baguette, sliced

2 cups shredded Gruyère cheese

1 tablespoon butter, melted

Petunjuk

Directions:

Heat olive oil in a large heavy-bottomed pot over medium-high heat. Sear the beef short ribs on all sides until browned, about 3–4 minutes per side. Remove and set aside.

In the same pot, add the sliced onions and cook slowly over medium heat, stirring often, until caramelized and golden brown, about 25–30 minutes.

Add the garlic and cook for 1–2 minutes until fragrant. Stir in balsamic vinegar and Worcestershire sauce.

Return the short ribs to the pot and pour in the beef broth. Bring to a gentle boil, then reduce to a simmer. Cover and cook for 2–2.5 hours, until the ribs are tender and falling off the bone.

Remove the short ribs, shred the meat, and discard the bones. Return the shredded beef to the soup. Taste and adjust seasoning if needed.

For the Gruyère toast, preheat the oven to 375°F (190°C). Arrange baguette slices on a baking sheet, brush lightly with melted butter, and top generously with Gruyère cheese. Bake until golden and bubbly, about 8–10 minutes.

To serve, ladle the hot onion short rib soup into bowls and top with cheesy Gruyère toasts on the side or floating on top.

Prep Time: 20 minutes | Cooking Time: 2 hours 40 minutes | Total Time: 3 hours

Kcal: 480 kcal | Servings: