French Onion Beef Short Rib Soup Hearty Comfort Dish

Ingredients

• 2 pounds beef short ribs
• 4 large onions, thinly sliced
• 4 cloves garlic, minced
• 6 cups beef broth
• 2 cups water
• 2 tablespoons olive oil
• 1 teaspoon fresh thyme leaves
• 1 bay leaf
• to taste salt and pepper
• 1 cup Gruyère cheese, grated
• 1 French baguette sliced
• for garnish fresh parsley

Instructions

1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the beef short ribs with salt and pepper, then add them to the pot. Sear the ribs on all sides until browned, about 8-10 minutes. Remove the ribs and set aside.
2. In the same pot, add the sliced onions. Reduce the heat to medium-low and cook, stirring frequently, until the onions are deeply caramelized, about 25-30 minutes. Add the minced garlic during the last 5 minutes.
3. Return the short ribs to the pot with the caramelized onions. Pour in the beef broth and water, and add thyme and bay leaf. Bring to a boil, then reduce to a simmer. Cover and cook for 2-2.5 hours, until the beef is tender and falls off the bone.
4. Once cooked, remove the short ribs from the pot and shred the meat, discarding bones and excess fat. Return the shredded beef to the pot and mix well. Adjust seasoning with salt and pepper.
5. Preheat your oven to 400°F (200°C). Arrange sliced baguette on a baking sheet and toast for about 5-7 minutes until golden. Remove from oven.
6. Ladle the soup into bowls, placing a toasted baguette slice on top of each serving. Generously sprinkle grated Gruyère cheese over the bread.
7. Optional: Place bowls under the broiler for an additional 2-3 minutes until the cheese is melted and bubbling. Watch closely to prevent burning.
8. Garnish each bowl with fresh parsley before serving warm.