French Onion Beef Short Rib Soup

Ingredients:

2 lbs beef short ribs

2 large onions, thinly sliced

4 cups beef broth

1 cup red wine

2 tbsp olive oil

2 cloves garlic, minced

1 tbsp fresh thyme leaves

1 bay leaf

Salt and pepper, to taste

4 slices baguette

1 cup grated Gruyère cheese

Preparation:

Preheat oven to 350°F (175°C). Season short ribs with salt and pepper, then sear in a hot pot with olive oil until browned on all sides. Remove and set aside.

In the same pot, sauté onions and garlic until soft and caramelized, about 15 minutes.

Add red wine to deglaze the pot, scraping up any browned bits. Stir in beef broth, thyme, bay leaf, and short ribs. Bring to a simmer.

Cover and transfer to the oven. Bake for 2-2.5 hours, until the short ribs are tender and the flavors meld.

Remove short ribs, shred the meat, and return to the soup. Adjust seasoning with salt and pepper.

Toast baguette slices, then top with Gruyère cheese. Place on top of the soup and broil until cheese is melted and bubbly. Serve hot and enjoy