Description
A hearty soup that combines tender beef short ribs and caramelized onions in a rich broth, topped with melted Gruyère cheese.
Ingredients
- 2 lbs beef short ribs
- 3 large yellow onions, sliced
- 4 cups low-sodium beef broth
- 2 tsp fresh thyme leaves
- 1 tbsp balsamic vinegar
- 1 cup shredded Gruyère cheese
Instructions
- Sear the beef short ribs in a large pot over medium-high heat until browned on all sides, taking about 5-7 minutes. Remove the ribs and set them aside.
- Add the sliced onions to the same pot and cook over medium heat until they’re caramelized, which should take 20-25 minutes. Stir occasionally to ensure they cook evenly.
- Return the short ribs to the pot. Add beef broth, thyme, and balsamic vinegar. Bring the mixture to a boil, then reduce heat and let it simmer for 60 minutes.
- Remove the short ribs and shred the meat, discarding the bones. Return the shredded meat back to the broth.
- Serve in bowls topped with shredded Gruyère cheese. Broil for an additional 5 minutes until the cheese is bubbly and golden.
Notes
For added richness, consider deglazing the pot with a splash of beef broth before adding onions. Adjust seasoning to taste after simmering.