French Onion Short Rib Soup with Cheesy Gruyère Toast
Ingredients
6 tablespoons salted butter
4 medium yellow onions, thinly sliced
Black pepper, to taste
2 shallots, sliced
4 cloves garlic, chopped
2 tablespoons fresh thyme leaves
2 tablespoons chopped fresh sage
Red chili flakes, to taste
6-8 cups low sodium chicken broth
1/2 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
6 slices French bread
2 cups shredded Gruyère cheese
Instructions
Preheat the Oven:
Preheat your oven to 325°F (165°C).
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 until they begin to soften and lightly caramelize. Season with black pepper.
Add Aromatics and Short Ribs:
Stir in the shallots, garlic, fresh thyme, sage, and a pinch of red chili flakes. Add the bone-in short ribs to the pot. Pour in 6 cups of chicken broth, then add the tamari, bay leaves, and star anise (if using). Cover the Dutch oven and transfer it to the oven.
Roast the Short Ribs:
Roast for 2 1/2 to 3 hours, until the short ribs are tender and falling off the bone. Add the baby carrots to the pot during the last 1-2 hours of cooking.
Shred the Meat:
Remove the Dutch oven from the oven. Discard the bay leaves and star anise, and remove the bones from the short ribs. Lightly shred the meat and return the pot to low heat on the stove. Taste the soup and adjust the seasoning with salt if necessary.
Prepare the Cheesy Toast:
Preheat the oven to 425°F (220°C). Arrange the French bread slices on a baking sheet and toast for 10 minutes until they are dry and slightly crisp. Switch the oven to broil, top each slice with shredded Gruyère, and broil for 2-3 minutes until the cheese is bubbly and golden.
Serve the Soup:
Ladle the rich, savory short rib soup into bowls. Top each serving with a slice of cheesy toast. Garnish with black pepper and fresh thyme, and enjoy!
