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Instructions:
1. Prepare the Short Ribs:
Preheat your oven to 350°F (175°C). Heat 2 tablespoons of olive oil in a large, oven-safe pot or Dutch oven over medium-high heat. Season the short ribs with salt and pepper, then brown them on all sides in the hot oil. This should take about 3-4 minutes per side. Once browned, remove the short ribs and set them aside.
2. Caramelize the Onions:
In the same pot, add the remaining tablespoon of olive oil. Add the sliced onions and cook them over medium-low heat, stirring occasionally, until they become soft and golden brown, about 20-25 minutes. This slow cooking process caramelizes the onions, bringing out their natural sweetness. Add the minced garlic in the last 2 minutes of cooking and sauté until fragrant.
3. Deglaze the Pot:
Once the onions are caramelized, pour in the red wine (if using) and scrape up any browned bits stuck to the bottom of the pot. Let the wine reduce for about 3 minutes.
4. Cook the Soup:
Return the browned short ribs to the pot, along with the beef broth, thyme, and bay leaves. Bring the soup to a simmer, then cover the pot and transfer it to the preheated oven. Let it cook for about 2 to 2 ½ hours, or until the short ribs are fork-tender and falling apart. You can also simmer the soup on the stove over low heat for 2-3 hours if you prefer.
5. Make the Gruyère Toast:
While the soup is simmering, prepare the Gruyère toast. Preheat your broiler or a grill pan. Butter the slices of bread lightly (optional, for extra flavor) and top each slice with a generous amount of shredded Gruyère cheese. Broil the bread for about 3-5 minutes, or until the cheese is melted and golden brown.
6. Shred the Short Ribs:
Once the short ribs are cooked, remove them from the pot and shred the meat with a fork. Discard the bones and return the shredded beef to the soup. Stir to combine. Taste the soup and adjust the seasoning with salt and pepper, if necessary.
7. Serve the Soup:
Ladle the rich, savory soup into bowls, ensuring each one has plenty of tender short rib meat and caramelized onions. Place a slice of the Gruyère toast on top of each bowl, allowing the melted cheese to soak into the soup. Optionally, garnish with extra fresh thyme or a sprinkle of grated cheese.
Why This Recipe Works:
- Tender, Flavorful Short Ribs: The slow cooking process ensures the short ribs are fall-apart tender and infuse the broth with deep, beefy flavor, making the soup rich and satisfying.
- Caramelized Onions: The slow-cooked onions bring a natural sweetness and umami to the broth, balancing the savory richness of the short ribs and enhancing the overall flavor of the soup.
- Gruyère Cheese Toast: The crispy, melty Gruyère toast adds a perfect texture contrast to the soup. The nutty, rich flavor of the Gruyère cheese complements the deep flavors of the soup, creating a perfect bite.
Tips for Success:
- Use a Dutch Oven: A Dutch oven is ideal for this recipe because it retains heat well and can go from stovetop to oven with ease. If you don’t have a Dutch oven, any large oven-safe pot will work.
- Slow Simmer: The longer you let the soup simmer, the better the flavor will be. If you can, let the soup cook for a few extra hours for maximum richness.
- Make it Ahead: This soup can be made a day ahead of time and stored in the fridge. In fact, it tastes even better the next day as the flavors have had more time to meld together.
- Try Different Cheeses: While Gruyère is the classic choice, you can also use Swiss cheese, provolone, or even a blend of cheeses for the toast. The key is to use a cheese that melts well.
Final Thoughts:
French Onion Short Rib Soup with Gruyère Toast is the ultimate comfort food. It’s rich, hearty, and completely irresistible. The combination of tender short ribs, caramelized onions, and melted Gruyère cheese on crispy toast creates a deeply satisfying meal that’s perfect for any occasion. Whether you’re serving it to guests or enjoying it on a cozy evening at home, this soup is sure to become a new favorite.
So gather your ingredients, get ready to let the flavors meld, and indulge in a bowl of this rich, savory soup—you’ll find it’s impossible to stop at just one bowl!
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