Ingredients:

  • 3 pounds bone-in beef short ribs
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 cup dry red wine
  • 6 cups beef broth
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 3 tablespoons unsalted butter
  • 3 large yellow onions, thinly sliced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons dry sherry
  • 6 slices baguette, cut into 1-inch thick rounds
  • 2 tablespoons olive oil
  • 1/4 teaspoon garlic powder
  • 6 ounces Gruyère cheese, shredded

Instructions:

  1. Season short ribs with salt and pepper. Sear in hot oil in the Dutch oven until browned on all sides. Remove from pot and set aside.
  2. Add onion, carrots, and celery to the pot and cook until softened. Add garlic and cook until fragrant.
  3. Pour in red wine and scrape up any browned bits from the bottom of the pot (fond). Reduce slightly.
  4. Return short ribs to the pot. Add beef broth, thyme, and bay leaf. Bring to a simmer, then cover and braise in a preheated 325°F (160°C) oven for 3-3.5 hours, or until the short ribs are very tender.
  5. While short ribs are braising, melt butter in a large skillet over medium-low heat. Add sliced onions, salt, and pepper. Cook, stirring occasionally, until onions are deeply caramelized (this takes time – about 45-60 minutes). Stir in balsamic vinegar and sherry (if using) during the last 5 minutes of cooking.
  6. Once the short ribs are tender, remove them from the pot. Shred the meat using two forks and discard the bones, thyme sprigs and bay leaf. Stir the caramelized onions and shredded short rib meat into the broth. Simmer for 15 minutes to let the flavors meld.
  7. Toss baguette slices with olive oil and garlic powder. Bake or broil until golden brown and crispy.
  8. Ladle soup into oven-safe bowls. Top each bowl with a crouton and a generous amount of shredded Gruyère cheese. Broil until the cheese is melted and bubbly.
  9. Serve immediately. Be careful; the bowls will be hot!