A cozy, savory soup made with slow-cooked short ribs, sweet caramelized onions, and gooey cheese-topped bread.

Scale

2.5 lbs bone-in beef short ribs

3 tbsp olive oil

4 large yellow onions, thinly sliced

4 garlic cloves, minced

6 cups beef broth

1/2 cup dry white wine or sherry

2 tbsp Worcestershire sauce

2 tbsp unsalted butter

2 bay leaves

2 tsp fresh thyme

Salt and black pepper to taste

6 slices French baguette

1.5 cups shredded Gruyère cheese

Fresh parsley for garnish (optional)

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1. Preheat oven to 325°F (163°C).

2. Heat olive oil in a Dutch oven over medium-high heat. Sear short ribs on all sides, then set aside.

3. Add butter to the pot, then the onions. Cook slowly for 35–45 minutes until deeply caramelized.

4. Stir in garlic, deglaze with wine, scraping up fond. Add Worcestershire, broth, bay leaves, and thyme.

5. Return short ribs to pot. Cover and braise in oven for 2–2.5 hours until tender.

6. Remove ribs, shred meat, and discard bones. Return meat to soup and season with salt and pepper.

7. Ladle soup into oven-safe bowls. Top with baguette slices and Gruyère.

8. Broil until cheese is melted and bubbly. Garnish with parsley if desired.

9. Serve hot and enjoy.

Make the soup a day ahead for deeper flavor.

You can freeze the soup base (without bread and cheese) for up to 3 months.

Try Fontina or Swiss cheese as alternatives to Gruyère.