French Onion Short Rib Soup with Cheesy Gruyère Toast
Ingredients:
– 6 tablespoons salted butter
– 4 medium yellow onions, thinly sliced
– Black pepper, to taste
– 2 shallots, sliced
– 4 cloves garlic, chopped
– 2 tablespoons fresh thyme leaves
– 2 tablespoons chopped fresh sage
– Red chili flakes, to taste
– 6-8 cups low sodium chicken broth
– 1/2 cup tamari or low-sodium soy sauce
– 4 pounds bone-in beef short ribs
– 2 bay leaves
– 1 star anise (optional)
– 2 cups baby carrots
– 6 slices French bread
– 2 cups shredded Gruyère cheese
Directions:
1. In a large pot, melt the butter over medium heat. Add the sliced onions and cook, stirring occasionally, for about 30-40 minutes until the onions are caramelized and golden brown. Season with black pepper.
2. Stir in the sliced shallots, chopped garlic, thyme, sage, and a pinch of red chili flakes. Cook for an additional 5 minutes until fragrant.
3. Add the chicken broth, tamari (or soy sauce), short ribs, bay leaves, star anise (if using), and baby carrots to the pot. Bring the soup to a boil, then reduce the heat and let it simmer, covered, for 3–4 hours, or until the short ribs are tender and falling off the bone.
4. Once the ribs are cooked, remove them from the soup and shred the meat, discarding the bones. Return the shredded meat to the soup and stir well.
5. Preheat your oven to 375°F (190°C). Place the slices of French bread on a baking sheet, sprinkle them with the shredded Gruyère cheese, and bake for 10–12 minutes, or until the cheese is melted and bubbly.
6. Ladle the hot soup into bowls and serve each with a slice of cheesy Gruyère toast on top.
Prep Time: 15 minutes | Cooking Time: 3–4 hours | Total Time: 3 hours 15 minutes
Servings: 6 servings | Kcal: 610 kcal per serving
