This hearty and savory soup combines the richness of tender beef short ribs, the sweetness of caramelized onions, and a touch of herby goodness, all topped with cheesy, crispy Gruyère toast. A comforting bowl of flavor perfect for cozy nights!
Ingredients 🛒
6 tablespoons salted butter
4 medium yellow onions, thinly sliced
Black pepper, to taste
2 shallots, sliced
4 cloves garlic, chopped
2 tablespoons fresh thyme leaves
2 tablespoons chopped fresh sage
Red chili flakes, to taste
6-8 cups low sodium chicken broth
1/2 cup tamari or low-sodium soy sauce
4 pounds bone-in beef short ribs
2 bay leaves
1 star anise (optional)
2 cups baby carrots
6 slices French bread
2 cups shredded Gruyère cheese
Instructions 📖
Preheat the Oven: Preheat your oven to 325°F (165°C).
Caramelize the Onions: In a large oven-safe Dutch oven, melt the butter over medium-high heat. Add the thinly sliced onions and cook for about 10 minutes, stirring occasionally, until they soften and lightly caramelize. Season with black pepper.
Add Shallots and Herbs: Stir in the sliced shallots, chopped garlic, fresh thyme, sage, and a pinch of red chili flakes for a bit of heat.
Add Short Ribs and Broth: Add the bone-in short ribs to the pot, pour in 6 cups of chicken broth, then add tamari, bay leaves, and star anise (if using). Stir to combine.
Roast the Short Ribs: Cover the Dutch oven and transfer it to the oven. Roast for 2 1/2 to 3 hours, or until the short ribs are tender and falling off the bone.
Add the Carrots: During the last 1-2 hours of cooking, add the baby carrots to the pot.
Shred the Meat: Remove the Dutch oven from the oven. Discard the bay leaves and star anise. Remove the bones from the short ribs, lightly shred the meat, and return it to the pot. Stir the soup and adjust the seasoning with salt if necessary.
Toast the Bread: Preheat the oven to 425°F (220°C). Arrange the French bread slices on a baking sheet and toast them for 10 minutes until they are dry and slightly crisp.
Broil with Gruyère: Switch the oven to broil, top each slice of bread with shredded Gruyère, and broil for 2-3 minutes, or until the cheese is bubbly and golden.
Assemble and Serve: Ladle the rich short rib soup into bowls. Top each serving with a slice of cheesy toast, and garnish with black pepper and fresh thyme.
This luxurious soup is a great way to impress guests or indulge yourself on a chilly day. Rich, savory, and oh-so-satisfying! 😋🍖🧀
