Ingredients
Scale
- 2 lbs beef short ribs
- 3 large yellow onions, thinly sliced
- 6 cups beef broth (preferably homemade)
- 2 tsp fresh thyme leaves
- 2 bay leaves
- 4 slices sourdough bread
- 1 cup Gruyère cheese, shredded
- 2 tbsp unsalted butter
- Salt and pepper to taste
Instructions
- Prepare the ingredients by slicing the onions and cutting the beef short ribs into manageable pieces.
- In a large pot, melt butter over medium heat. Add the sliced onions and cook for about 30 minutes until golden brown.
- Push the onions aside, add the short ribs, and sear until browned on all sides (5-7 minutes).
- Pour in beef broth, add thyme and bay leaves, then bring to a gentle boil. Reduce heat and let simmer uncovered for about 120 minutes.
- Preheat the oven to 350°F (175°C). Ladle soup into oven-safe bowls, top with sourdough bread slices and Gruyère cheese. Bake for 15-20 minutes until bubbly.
Notes
For extra flavor, consider adding a splash of white wine while caramelizing onions. Adjust seasoning throughout cooking for balanced flavors.
- Prep Time: 10 minutes
- Cook Time: 150 minutes
- Category: Soup
- Method: Slow Cooking, Baking
- Cuisine: French
- Diet: Carnivore
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg