Ingredients:

  • 3 lbs (1.36 kg) bone-in beef short ribs
  • 2 tbsp (30 ml) olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 tbsp (15 ml) tomato paste
  • 1 cup (240 ml) dry red wine (like a Cabernet Sauvignon or Merlot)
  • 6 cups (1.4 Liters) beef broth (low sodium preferred)
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • 4 large yellow onions, thinly sliced
  • 2 tbsp (30 ml) unsalted butter
  • 1 tbsp (15 ml) olive oil
  • 1 tsp granulated sugar
  • 1/4 cup (60 ml) dry sherry or dry white wine (optional)
  • 6 cups (1.4 Liters) beef broth (from braising the short ribs, plus extra if needed)
  • Salt and freshly ground black pepper to taste
  • 6 slices baguette, cut into 1-inch thick rounds
  • 2 tbsp (30 ml) olive oil
  • 4 oz (113g) Gruyère cheese, grated

Instructions:

  1. Season short ribs generously with salt and pepper. Sear on all sides in the Dutch oven until browned. Remove from pot and set aside.
  2. Add onion, carrots, and celery to the pot and sauté until softened. Add garlic and tomato paste, and cook for another minute.
  3. Deglaze the pot with red wine, scraping up any browned bits. Add beef broth, thyme, bay leaf, and short ribs back to the pot. Bring to a simmer, then cover and braise in a 325°F (160°C) oven for 3 hours, or until the short ribs are very tender.
  4. Remove short ribs from the pot. Shred the meat using two forks and set aside. Strain the braising liquid through a fine-mesh sieve, discarding the solids. Reserve the broth.
  5. In a large skillet, melt butter and olive oil over medium-low heat. Add sliced onions and sugar. Cook, stirring occasionally, for 45-60 minutes, or until deeply caramelized.
  6. Add sherry (if using) to the caramelized onions and cook for a minute. Add the reserved beef broth (from the braising liquid). Simmer for 15 minutes to let the flavors meld.
  7. Divide the shredded short rib meat evenly among oven-safe soup bowls. Ladle the soup over the meat. Top each bowl with a baguette slice and cover generously with Gruyère cheese.
  8. Place the bowls under the broiler until the cheese is melted and bubbly, and the croutons are golden brown. Watch carefully to avoid burning!
  9. Let cool slightly before serving. This french onion short rib soup is best served hot.