French Onion Beef Short Rib Soup

 

Ingredients:

•⁠  ⁠2 tablespoons olive oil

•⁠  ⁠1 pound beef short ribs

•⁠  ⁠4 large onions, thinly sliced

•⁠  ⁠4 cloves garlic, minced

•⁠  ⁠6 cups beef broth

•⁠  ⁠1 tablespoon balsamic vinegar

•⁠  ⁠1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)

•⁠  ⁠1 bay leaf

•⁠  ⁠Salt and pepper to taste

•⁠  ⁠4 slices of French bread

•⁠  ⁠1 cup shredded Swiss or Gruyère cheese

Instructions:

 1.⁠ ⁠In a large pot, heat olive oil over medium heat. 

 2.⁠ ⁠Season the beef short ribs with salt and pepper, then sear them in the pot until browned on all sides, about 4-5 minutes each side. Remove the ribs and set aside.

 3.⁠ ⁠In the same pot, add the sliced onions. Cook, stirring occasionally, until they caramelize and turn golden brown, about 15-20 minutes.

 4.⁠ ⁠Add the minced garlic and cook for another 1-2 minutes until fragrant.

 5.⁠ ⁠Return the beef short ribs to the pot and pour in the beef broth. Add balsamic vinegar, thyme, bay leaf, and more salt and pepper if desired.

 6.⁠ ⁠Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for about 1.5 to 2 hours, until the meat is tender.

 7.⁠ ⁠Preheat your oven broiler. While the soup is simmering, place the French bread slices on a baking sheet and toast them lightly in the oven.

 8.⁠ ⁠Once the ribs are tender, remove them from the pot, shred the meat, and discard the bones. Return the meat back to the soup and stir.

 9.⁠ ⁠Ladle the soup into oven-safe bowls, place a slice of toasted French bread on top of each bowl, and sprinkle with shredded cheese.

10.⁠ ⁠Broil the bowls in the oven for about 2-3 minutes, or until the cheese is bubbly and golden.