Short Rib Onion Soup (Print Version)

# Ingredients:

→ Soup

01 - 3 yellow onions, sliced thinly
02 - 2 teaspoons thyme leaves, fresh
03 - 4 minced garlic cloves
04 - 2 cups water
05 - 2 cups broth (beef)
06 - 2 pounds beef short ribs, bone-in
07 - 1 bay leaf
08 - 3 tablespoons butter, unsalted
09 - Salt and pepper, as needed
10 - 1 cup dry red wine
11 - 1 tablespoon olive oil
12 - 2 tablespoons flour (optional)

→ Gruyère Toast

13 - 1½ cups shredded Gruyère cheese
14 - 6 baguette slices (French bread)
15 - 1 clove garlic, cut in half
16 - 2 tablespoons butter, melted

# Instructions:

01 - Use oil to brown ribs on all sides after seasoning them.
02 - Cook onions in melted butter for about 25-30 minutes until golden, then mix in garlic and wine. Let it simmer and reduce by half.
03 - Add broth, water, herbs, and ribs to the pot. Simmer gently for 2.5-3 hours, shredding the meat when soft.
04 - Brush bread slices with melted butter, toast them at 400°F, rub with garlic, and melt cheese on top by broiling.
05 - Pour the soup into bowls and place the cheesy bread on top before serving.

# Notes:

01 - Replace wine with extra broth if you'd like
02 - Thickening is optional; just use a bit of flour
03 - It’s ready when the meat easily pulls away from the bones

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