Description
This hearty soup combines flavors of caramelized onions and tender short ribs, topped with cheesy toast.
Ingredients
Scale
- 4 lbs bone-in beef short ribs
- 6 tbsp salted butter
- 4 medium yellow onions, thinly sliced
- 2 shallots, sliced
- 4 garlic cloves, chopped
- 2 tbsp fresh thyme leaves
- 2 tbsp chopped fresh sage
- Red chili flakes, to taste
- 6–8 cups low-sodium chicken broth
- ½ cup tamari or low-sodium soy sauce
- 2 bay leaves
- 1 star anise (optional)
- 2 cups baby carrots
- 6 slices crusty French bread
- 2 cups shredded Gruyère cheese
- Black pepper, to taste
Instructions
- Begin by setting your oven to 325°F (165°C), ensuring it’s prepped and ready to gently braise the aromatic goodness of your soup.
- Place your Dutch oven on medium-high heat and allow the butter to melt. Add the sliced onions, giving them a 10-minute cook to soften and attain a delicate golden hue. This step forms the sweet, savory base of your soup.
- Introduce the sliced shallots, chopped garlic cloves, fresh thyme, sage, and a dash of red chili flakes. Sauté for an additional 2 minutes to envelop the onions in aromatic flavors.
- Nestle the beef short ribs into the Dutch oven. Pour the chicken broth and tamari over, and gently add the bay leaves and, if preferred, star anise to the pot. This will enrich the broth with bold flavors.
- Cover the Dutch oven and place it in the preheated oven for approximately 2½ to 3 hours, adding the carrots during the last 1–2 hours of cooking. This step is vital for tenderizing the meat and allowing the carrots to absorb the savory notes.
- Carefully remove the bay leaves, bone fragments, and star anise from the soup. Shred the beef using two forks and return it to the broth, mixing well. Maintain the warmth of the soup over a low heat on the stove.
- Increase the oven temperature to 425°F and toast the slices of French bread for about 10 minutes until crispy. Generously top with shredded Gruyère cheese and broil for a couple of minutes until the cheese is irresistibly bubbly and golden.
- Ladle the soup into bowls, positioning the cheesy toast on top. Garnish with a crack of black pepper and a fresh sprig of thyme to serve a harmonious balance of flavors and textures.
Notes
This recipe can be prepared a day ahead, and reheated before serving. For gluten-free, use tamari and gluten-free bread.
- Prep Time: 30 minutes
- Cook Time: 3 hours 45 minutes
- Category: Dinner
Nutrition
- Calories: 750 kcal
- Sodium: 1200 mg
- Protein: 45 g