Savory Short Rib French Onion Soup with Gruyère Toast 🧀
Ingredients:
Black pepper, to taste
2 shallots, sliced
4 cloves garlic, chopped
6 tablespoons salted butter
4 medium yellow onions, thinly sliced
2 tablespoons fresh thyme leaves
2 tablespoons chopped fresh sage
Red chili flakes, to taste
6-8 cups low sodium chicken broth
½ 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
For the Cheesy Gruyère Toast:
6 slices French bread
2 cups shredded Gruyère cheese
Directions:
Preheat the Oven:
Preheat your oven to 325°F (165°C) for slow-roasting the short ribs.
Cook the Onions:
In a large oven-safe Dutch oven, melt the butter over medium-high heat. Add the thinly sliced onions and cook for about 10 minutes, stirring occasionally until the onions soften and start to caramelize. Season with black pepper.
Add Aromatics and Short Ribs:
Stir in the sliced shallots, garlic, thyme, sage, and red chili flakes. Nestle the short ribs into the onion mixture, making sure they are partially submerged in the onions.
Add Broth and Seasonings:
Pour 6 cups of chicken broth over the short ribs, enough to nearly cover the meat. Stir in the tamari or soy sauce. Add the bay leaves and star anise for additional depth of flavor. Cover the pot with a lid.
Roast the Short Ribs:
Transfer the Dutch oven to the preheated oven and roast for 2 ½ to 3 hours, or until the short ribs are tender and falling off the bone. In the last 1-2 hours of cooking, add the baby carrots.
Shred the Meat:
Once the short ribs are tender, remove the Dutch oven from the oven. Discard the bay leaves and star anise. Remove the bones from the short ribs and shred the meat using two forks. Return the shredded meat to the soup and keep warm on low heat. Adjust the seasoning with salt if needed.
Prepare the Cheesy Gruyère Toast:
While the soup simmers, preheat the oven to 425°F (220°C). Arrange the French bread slices on a baking sheet and toast for 10 minutes until crispy.
Broil the Cheesy Toast:
Switch the oven to broil. Top each slice with a generous amount of shredded Gruyère cheese and broil for 2-3 minutes, until the cheese is bubbly and golden. Watch carefully to avoid burning.
Serve the Soup:
Ladle the rich short rib and onion soup into bowls. Top each bowl with a cheesy Gruyère toast slice. Garnish with fresh thyme and black pepper, and serve immediately.