web analytics
>

Savory Short Rib French Onion Soup with Gruyère Toast

Ingredients :

For the Soup:
  • 6 tablespoons salted butter
  • 4 medium yellow onions, thinly sliced
  • Black pepper, to taste
  • 2 shallots, sliced
  • 4 cloves garlic, chopped
  • 2 tablespoons fresh thyme leaves
  • 2 tablespoons chopped fresh sage
  • Red chili flakes, to taste
  • 6-8 cups low sodium chicken broth
  • 1/2 cup tamari or low-sodium soy sauce
  • 4 pounds bone-in beef short ribs
  • 2 bay leaves
  • 1 star anise (optional)
  • 2 cups baby carrots
For the Cheesy Gruyère Toast:
  • 6 slices French bread
  • 2 cups shredded Gruyère cheese

Instructions : 

1. Preheat your oven to 325°F (165°C) for slow-roasting the short ribs.
2. Melt the butter in a large oven-safe Dutch oven over medium-high heat. Add the thinly sliced onions and cook for about 10 minutes, stirring occasionally until they soften and start to caramelize. Season with black pepper.
3. Add the shallots, garlic, thyme, sage, and red chili flakes to the pot. Nestle the short ribs into the mixture, making sure they are partially submerged in the onions.
4. Pour 6 cups of chicken broth over the short ribs, enough to nearly cover the meat. Stir in the tamari or soy sauce. Add the bay leaves and star anise for extra depth. Cover with a lid.
5. Transfer the Dutch oven to the preheated oven and roast for 2 1/2 to 3 hours, or until the short ribs are tender and falling off the bone. In the last 1-2 hours of cooking, add the baby carrots.
6. Once the short ribs are tender, remove the Dutch oven from the oven. Discard the bay leaves and star anise. Remove the bones and shred the meat using two forks. Return the shredded meat to the soup and keep it warm on low heat. Adjust seasoning with salt if needed.
7. While the soup simmers, preheat the oven to 425°F (220°C). Arrange the French bread slices on a baking sheet and toast for 10 minu

Leave a Reply

Your email address will not be published. Required fields are marked *