French Onion Beef Short Rib Soup
Ingredients:
2 pounds beef short ribs, bone-in
1 tablespoon olive oil
1 large onion, thinly sliced
2 cloves garlic, minced
1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
1 bay leaf
6 cups beef broth
1 cup dry red wine
2 tablespoons Worcestershire sauce
Salt and pepper to taste
4 slices French baguette
1 ½ cups shredded Gruyère cheese
1. Preheat your oven to 300°F. Season the short ribs with salt and pepper. In a large, oven-safe pot, heat the olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove the ribs and set aside.
2. In the same pot, add the sliced onions and cook over medium heat until they are caramelized, about 15-20 minutes, stirring occasionally. Add the minced garlic and thyme, cooking for an additional 1-2 minutes until fragrant.
3. Pour in the red wine, scraping the bottom of the pot to deglaze. Allow the wine to simmer for about 5 minutes until slightly reduced.
4. Return the short ribs to the pot, add the beef broth, Worcestershire sauce, and bay leaf. Bring to a simmer, then cover and transfer the pot to the preheated oven. Cook for 2.5 to 3 hours, until the meat is tender and falls off the bone.
5. Once cooked, remove the pot from the oven. Take out the short ribs, shred the meat, and discard the bones. Return the shredded meat to the soup and season with additional salt and pepper if needed.
6. To serve, preheat the broiler. Place the baguette slices on a baking sheet and toast until golden brown. Ladle the soup into bowls, top each with a slice of toasted baguette, and sprinkle generously with Gruyère cheese. Broil for 2-3 minutes until the cheese is melted and bubbly.
Serves 6
Nutritional Information (per serving):
Calories: 450
Net Carbs: 12g
Protein: 30g
Fat: 28g
Tips & Variations:
1. For a richer flavor, add a tablespoon of balsamic vinegar to the soup before serving.
2. Substitute the Gruyère cheese with Swiss or provolone for a different taste.