Onion Beef Short Rib Soup:
Ingredients
2 tablespoons olive oil
1 pound beef short ribs (cut into chunks)
4 large onions, thinly sliced
4 cloves garlic, minced
4 cups beef broth
1 teaspoon dried thyme (or fresh sprigs)
Salt and black pepper to taste
Topping: Shredded Gruyère or Mozzarella cheese
Serving: Toasted French baguette slices and chopped parsley
Preparation Method
Sear the Beef: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Brown the short ribs on all sides until deep golden. Remove the meat and set aside.
Caramelize the Onions: In the same pot, add the sliced onions. Reduce heat to medium-low and cook for 20-30 minutes, stirring occasionally, until they are soft and dark golden brown (this is the secret to the flavor!).
Add Aromatics: Stir in the minced garlic and thyme, cooking for about 1 minute until fragrant.
Simmer: Return the beef to the pot and pour in the beef broth. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, or until the beef is fork-tender and falling apart.
The Cheesy Finish: Ladle the soup into oven-safe bowls. Top with a generous amount of shredded cheese. Place under the broiler for 2-3 minutes until the cheese is melted and bubbly.
Serve: Garnish with fresh parsley and serve with the toasted baguette slices on the side
