Ingredients:

  • 2.5 lbs (1.13 kg) bone-in beef short ribs, cut into individual ribs
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped (about 200g)
  • 2 carrots, peeled and chopped (about 150g)
  • 2 celery stalks, chopped (about 100g)
  • 4 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 cup (240 ml) dry red wine (like 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
  • 3 tablespoons unsalted butter
  • 3 large yellow onions, thinly sliced (about 750g)
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup (60 ml) dry sherry (or dry white wine)
  • 4 cups (950 ml) reserved beef broth from the short ribs (or additional beef broth)
  • 1 teaspoon Worcestershire sauce
  • French baguette, sliced into 1-inch thick rounds
  • 8 oz (225g) Gruyère cheese, grated
  • Fresh parsley, chopped (optional)

Instructions:

  1. Season short ribs. Sear in hot olive oil until browned on all sides. Remove from pot and set aside.
  2. Add onion, carrots, and celery to the pot and sauté until softened. Add garlic and tomato paste; cook briefly.
  3. Deglaze the pot with red wine, scraping up any browned bits. Return short ribs to the pot. Add beef broth, thyme, and bay leaf. Bring to a simmer, then cover and braise in a preheated oven or on the stovetop until the ribs are very tender (about 3-4 hours).
  4. While the short ribs braise, begin caramelizing the onions in butter over medium-low heat. Stir frequently, adding a pinch of sugar to help with browning. Cook until deeply golden brown and sweet (about 45-60 minutes).
  5. Once the short ribs are tender, remove them from the pot and shred the meat. Strain the braising liquid and reserve the broth. Discard solids. Add 4 cups of the reserved broth (or additional beef broth if needed) and shredded short rib meat to the pot with the caramelized onions. Stir in sherry and Worcestershire sauce. Simmer for 30 minutes to allow flavors to meld.
  6. Preheat broiler. Ladle soup into oven-safe bowls or ramekins. Top each bowl with a slice of baguette and a generous amount of grated Gruyère cheese. Place under the broiler until the cheese is melted and bubbly, and the bread is golden brown.
  7. Garnish with fresh parsley (optional) and serve immediately.