Ingredients:

  • 3 lbs (1.36 kg) bone-in beef short ribs
  • 2 tablespoons (30 ml) olive oil
  • 1 large onion, chopped (about 1 cup/200g)
  • 2 carrots, chopped (about 1 cup/120g)
  • 2 celery stalks, chopped (about 1 cup/100g)
  • 4 cloves garlic, minced
  • 1 tablespoon (15 ml) tomato paste
  • 1 cup (240 ml) dry red wine (such as Cabernet Sauvignon or Merlot)
  • 6 cups (1.4L) beef broth or stock
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • 4 tablespoons (56g) unsalted butter
  • 3 large yellow onions, thinly sliced (about 6 cups/750g)
  • 2 teaspoons (10 ml) granulated sugar
  • ½ teaspoon (2.5 ml) dried thyme
  • ¼ teaspoon (1.25 ml) red pepper flakes (optional)
  • 2 tablespoons (30 ml) all-purpose flour
  • 1/4 cup (60 ml) dry sherry (or dry white wine)
  • Reserved braising liquid from the short ribs (about 4-5 cups, or top up with additional beef broth to reach this amount)
  • 1 tablespoon (15ml) Worcestershire sauce
  • Salt and freshly ground black pepper, to taste
  • 1 baguette, sliced into 1-inch (2.5cm) thick rounds
  • 4 oz (113g) Gruyère cheese, grated

Instructions:

  1. Season short ribs generously with salt and pepper. Heat olive oil in the Dutch oven over medium-high heat. Sear short ribs on all sides until deeply browned. Remove from the pot and set aside.
  2. Add onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add garlic and tomato paste; cook for another minute.
  3. Pour in red wine to deglaze the pot, scraping up any browned bits from the bottom. Add beef broth, thyme sprigs, and bay leaf. Bring to a simmer.
  4. Place the seared short ribs back into the pot, ensuring they are mostly submerged in the liquid. Bring to a simmer, then cover and transfer to a preheated oven at 325°F (160°C) and braise for 3-4 hours, or until the short ribs are fork-tender.
  5. Remove the short ribs from the pot and let cool slightly. Shred the meat, discarding the bones and any excess fat. Strain the braising liquid through a fine-mesh sieve, discarding the solids. Reserve about 4-5 cups of the braising liquid for the soup. (Top up with beef stock if needed.)
  6. Melt butter in the same Dutch oven (or a large pot) over medium-low heat. Add sliced onions and sugar. Cook, stirring occasionally, for 30-45 minutes, or until the onions are deeply golden brown and caramelized. This step is crucial – don’t rush it!
  7. Stir in dried thyme and red pepper flakes (if using). Sprinkle flour over the onions and cook for 1 minute, stirring constantly.
  8. Pour in sherry (or dry white wine) to deglaze the pot, scraping up any browned bits. Cook until the sherry is almost completely evaporated.
  9. Add the reserved braising liquid, shredded short ribs, and Worcestershire sauce to the pot with the caramelized onions. Bring to a simmer and cook for 15-20 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
  10. Preheat your broiler. Place baguette slices on a baking sheet and toast lightly. Top each slice with grated Gruyère cheese.
  11. Broil the toasts until the cheese is melted and bubbly, about 2-3 minutes. Watch carefully to prevent burning!
  12. Ladle the hot soup into broiler-safe bowls or ramekins. Top each bowl with one or two Gruyère toasts. Serve immediately.