Ingredients
Scale
- 3 pounds beef short ribs
- 6 yellow onions, thinly sliced
- 3 tablespoons butter
- 2 tablespoons olive oil
- 8 cups beef stock
- 1 cup dry red apple vinegar
- 2 cups shredded Gruyère cheese
- Fresh thyme
- 4 garlic cloves, minced
Instructions
- Season short ribs with salt and pepper. In a Dutch oven, heat olive oil over medium-high heat and brown the ribs on all sides. Remove and set aside.
- Add butter and an extra tablespoon of olive oil to the pot. Sauté sliced onions on low heat for 30-40 minutes until caramelized.
- Stir in minced garlic for one minute, then deglaze the pot with dry red apple vinegar. Let it reduce slightly.
- Add beef stock, thyme sprigs, bay leaves, and return short ribs to the pot. Cover and simmer for 2.5 to 3 hours until tender.
- Prepare toasted baguette slices under the broiler, topping them with shredded Gruyère until melted.
- Serve soup hot with Gruyère toast on top.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main
- Method: Simmering
- Cuisine: French
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 490
- Sugar: 4g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg