Ingredients Recap:
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
2 lbs beef short ribs
6 cups beef broth
1 cup dry red wine
2 bay leaves
Salt, to taste
For the Gruyère Toast:
1 baguette, sliced into rounds
1 cup grated Gruyère cheese
Olive oil, for brushing
Instructions:
1. Cook the Onions:
In a large pot or Dutch oven, melt the butter over medium heat.
Add the onions, season with black pepper, and cook for 20–25 minutes, stirring occasionally, until deeply caramelized and golden brown.
2. Add Aromatics:
Stir in the shallots, garlic, thyme, sage, and a pinch of red chili flakes. Cook for 2–3 minutes, until fragrant.
3. Sear the Short Ribs:
Push the onion mixture to one side of the pot and increase the heat to medium-high.
Add the short ribs and sear on all sides until browned, about 5–7 minutes. Remove short ribs and set aside.
4. Deglaze the Pot:
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer for 2–3 minutes to reduce slightly.
5. Simmer the Soup:
Add the beef broth, bay leaves, and the seared short ribs back to the pot. Bring to a boil, then reduce the heat to low and cover.
Simmer for 2–2.5 hours, or until the short ribs are tender and falling off the bone.
