Onion Short Rib Soup (Print Version)
# Ingredients:
→ Soup
01 -
2 pounds beef short ribs with bone
02 -
3 big yellow onions, cut into thin slices
03 -
3 tablespoons butter, unsalted
04 -
4 cloves garlic, finely chopped
05 -
2 cups beef stock
06 -
2 cups water
07 -
1 cup red wine, dry variety
08 -
2 teaspoons thyme leaves, fresh
09 -
1 bay leaf
10 -
pepper and salt as needed
11 -
1 tablespoon oil from olives
12 -
2 tablespoons flour (if you want thicker soup)
→ Gruyère Toast
13 -
6 slices of baguette
14 -
1½ cups Gruyère cheese, shredded
15 -
2 tablespoons unsalted butter, melted down
16 -
1 garlic clove, cut in half
# Instructions:
01 -
Sprinkle seasoning on ribs and brown them in hot oil until all sides get a nice color.
02 -
Slowly brown the onions in butter for about 25-30 minutes. Throw in garlic and pour wine, letting it cook down to half.
03 -
Put the ribs back in the pot with all the liquids and herbs. Let it bubble gently for 2.5-3 hours till meat gets super soft. Pull meat apart into chunks.
04 -
Brush bread with butter and toast in a 400°F oven. Run garlic over each slice, pile on cheese and stick under broiler till it melts and bubbles.
05 -
Pour soup into bowls and float the cheesy toast on top.
# Notes:
01 -
You can skip the wine and just use more broth
02 -
Toss in some flour if you want it thicker
03 -
Your meat should be so tender it falls right off the bone