Ingredients
Scale
- 3 pounds beef short ribs
- 6 yellow onions, thinly sliced
- 3 tablespoons butter
- 2 tablespoons olive oil
- 4 sprigs fresh thyme
- 4 garlic cloves, minced
- 2 bay leaves
- 8 cups beef stock
- 1 cup apple cider vinegar
- 1 French baguette, sliced
- 2 cups shredded Gruyère cheese
Instructions
- Season the beef short ribs with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat and brown the ribs on all sides. Set aside.
- In the same pot, melt butter and add sliced onions. Cook on low heat for 30 to 40 minutes until caramelized.
- Stir in minced garlic and cook briefly, then deglaze with apple cider vinegar.
- Add beef stock, thyme, bay leaves, and return short ribs to the pot. Cover and simmer for 2.5 to 3 hours until meat is tender.
- While simmering, toast baguette slices under the broiler until golden brown, then top with shredded Gruyère cheese until melted.
- Serve hot by ladling soup into bowls and topping with Gruyère toast.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main
- Method: Simmering/Broiling
- Cuisine: French
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 525
- Sugar: 6g
- Sodium: 820mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg