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Short Rib Onion Soup

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A rich and velvety soup combining slow-cooked beef short ribs and sweet Vidalia onions, simmered to create a deeply flavorful broth topped with melted Gruyère cheese.

Ingredients

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  • 4 pounds beef short ribs, bone-in
  • 4 large Vidalia onions, thinly sliced
  • 4 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 8 cups beef stock
  • 1 cup dry white wine
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • Salt and freshly ground black pepper, to taste
  • 1 baguette, sliced
  • 2 cups Gruyère cheese, grated

Instructions

  1. Preheat oven to 325°F (163°C).
  2. Season short ribs with salt and pepper. In a large oven-safe pot or Dutch oven, heat olive oil over medium-high heat and brown short ribs on all sides. Remove and set aside.
  3. In the same pot, add butter and sliced onions. Cook slowly over medium heat until caramelized, about 45 minutes, stirring frequently.
  4. Add minced garlic and tomato paste; cook for 2 minutes until fragrant.
  5. Deglaze the pot with white wine, scraping up browned bits from the bottom.
  6. Return short ribs to the pot. Add beef stock, thyme, and bay leaves. Bring to a simmer.
  7. Cover and transfer to the oven. Cook for 3 to 4 hours until short ribs are tender and falling off the bone.
  8. Remove short ribs from the pot. Shred the meat, discarding bones and excess fat, then return meat to the soup.
  9. Season soup with salt and pepper to taste.
  10. Preheat broiler. Ladle soup into oven-safe bowls, top each with a baguette slice and a generous amount of Gruyère cheese.
  11. Place bowls under broiler until cheese is melted and bubbly, about 3-5 minutes. Serve immediately.

Notes

Slow cooking the short ribs until tender is key to developing rich flavor and texture. Use Vidalia onions for their natural sweetness to balance the beefy broth. Broiling the cheese-topped bread adds a classic French onion soup finish.

Nutrition

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