- 1 baguette, sliced into rounds
- 2 cups shredded Gruyère cheese (or Swiss, or a mix)
Step-by-Step Instructions
1. Brown the Short Ribs
- Season short ribs generously with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat.
- Sear short ribs on all sides until deeply browned, about 3-4 minutes per side.
- Remove from pot and set aside.
2. Caramelize the Onions
- Reduce heat to medium-low. Add butter and sliced onions.
- Cook onions slowly, stirring occasionally, until golden brown and caramelized (about 30–40 minutes).
- Add sugar halfway through to enhance caramelization.
- Stir in garlic and cook for 1–2 minutes.
3. Build the Soup Base
- Sprinkle flour over the onions and cook, stirring, for 1–2 minutes.
- Deglaze with white wine, scraping up any browned bits.
- Add beef broth, Worcestershire sauce, thyme, and bay leaf.
- Return short ribs to the pot.
- Bring to a boil, then reduce to a gentle simmer.
- Cover and simmer for 2.5–3 hours, or until short ribs are fall-off-the-bone tender.
4. Finish the Soup
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