Rustic French Onion Soup with Braised Short Ribs

Ingredients:

2 lbs beef short ribs
2 tablespoons olive oil
Salt and pepper, to taste
4 large yellow onions, thinly sliced
1 tablespoon butter
2 cloves garlic, minced
1/2 cup dry white wine
6 cups beef stock
2 teaspoons Worcestershire sauce
1 teaspoon fresh thyme (or 1/2 tsp dried)
1 bay leaf
1 baguette, sliced
1 1/2 cups Gruyère cheese, shredded
Chopped parsley for garnish

Directions:

Preheat the oven to 325°F (160°C).
Season short ribs generously with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until deeply browned, about 8–10 minutes. Remove and set aside.
Lower heat to medium. Add butter to the same pot, followed by sliced onions. Cook slowly, stirring often, until caramelized, about 30–40 minutes.
Add garlic and cook for 1 more minute. Deglaze the pot with white wine, scraping up any browned bits.
Return short ribs to the pot. Add beef stock, Worcestershire sauce, thyme, and bay leaf. Bring to a gentle simmer. Cover and transfer to the oven for 2.5 hours, or until beef is fork-tender.
Remove ribs and shred meat off the bone. Discard bones and bay leaf. Return meat to the soup. Simmer 10 more minutes on the stovetop.
Meanwhile, toast baguette slices under the broiler until crisp. Top with Gruyère and return to broil until cheese is melted and bubbly.
Ladle soup into bowls. Top each with a cheesy crouton and sprinkle with chopped parsley. Serve hot.

Prep Time: 20 minutes | Cooking Time: 3 hours | Total Time: 3 hours 20 minutes
Kcal: 480 kcal | Servings: 6 servings