Ingredients
Equipment
Method
Step-by-Step Instructions
- Gather your ingredients. Thinly slice the onions and cut the beef short ribs into manageable pieces.
- Melt butter in a large pot over medium heat. Add onions and cook for about 30 minutes, stirring occasionally until golden brown.
- Push onions aside and add short ribs to the pot. Sear for 5-7 minutes until browned on all sides.
- Pour in the beef broth, add thyme and bay leaves, bring to a boil, then simmer uncovered for about 2 hours.
- Preheat your oven to 350°F (175°C). Ladle soup into oven-safe bowls, top with bread and Gruyère cheese.
- Bake for 15-20 minutes until cheese is bubbly and golden brown.
- Serve warm, garnished with additional thyme if desired, alongside a side salad.
Nutrition
Notes
This soup can be customized with different proteins and is perfect for gatherings or cozy meals at home. Store leftovers in an airtight container for up to three days.
