Ingredients:
- 2 tablespoons olive oil
- 1 pound beef short ribs
- 4 large onions, thinly sliced
- 4 cloves garlic, minced
- 6 cups beef broth
- 1 tablespoon balsamic vinegar
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- 1 bay leaf
- Salt and pepper to taste
- 4 slices of French bread
- 1 cup shredded Swiss or Gruyère cheese
Instructions:
- In a large pot, heat olive oil over medium heat.
- Season the beef short ribs with salt and pepper, then sear them in the pot until browned on all sides, about 4-5 minutes each side. Remove the ribs and set aside.
- In the same pot, add the sliced onions. Cook, stirring occasionally, until they caramelize and turn golden brown, about 15-20 minutes.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Return the beef short ribs to the pot and pour in the beef broth. Add balsamic vinegar, thyme, bay leaf, and more salt and pepper if desired.
- Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for about 1.5 to 2 hours, until the meat is tender.
- Preheat your oven broiler. While the soup is simmering, place the French bread slices on a baking sheet and toast them lightly in the oven.
- Once the ribs are tender, remove them from the pot, shred the meat, and discard the bones. Return the meat back to the soup and stir.
- Ladle the soup into oven-safe bowls, place a slice of toasted French bread on top of each bowl, and sprinkle with shredded cheese.
- Broil the bowls in the oven for about 2-3 minutes, or until the cheese is bubbly and golden.
Notes:
Feel free to add some sautéed mushrooms for an extra depth of flavor.
You can use chicken broth instead of beef broth for a lighter soup.
Preparation time: 20 minutes | Cooking time: 2 hours | Total time: 2 hours 20 minutes | Kcal: Approximately 450 per serving | Servings: 4 servings
