Ingredients
Scale
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- For the Soup:
- 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
- For the Topping:
- 4 slices of French bread
- 1 cup shredded Swiss or Gruyère cheese
Instructions
- In a large pot, heat olive oil over medium heat.
- Season beef short ribs with salt and pepper, then sear until browned on all sides, about 4–5 minutes per side. Remove and set aside.
- Add onions to the same pot and cook until caramelized, 15–20 minutes.
- Stir in minced garlic and cook for 1–2 minutes.
- Return ribs to the pot. Add beef broth, balsamic vinegar, thyme, bay leaf, and more salt and pepper if needed.
- Bring to a boil, then reduce heat to low. Cover and simmer 1.5 to 2 hours, until beef is tender.
- Meanwhile, preheat oven broiler. Toast French bread slices lightly on a baking sheet.
- Once ribs are tender, remove, shred the meat, and discard the bones. Return meat to the soup.
- Ladle soup into oven-safe bowls. Top each with a slice of toasted bread and shredded cheese.
- Broil for 2–3 minutes until cheese is melted and golden.
Notes
- Add sautéed mushrooms for extra depth.
- Substitute chicken broth for a lighter version.
- Use Gruyère for a traditional flavor or Swiss for a milder taste.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Stovetop + Broiler
- Cuisine: French-American