Beef Short Rib French Onion Soup with Crostinis & Gruyere

Beef Short Rib French Onion Soup

Ingredients

2-3 tbsp Olive Oil 1.5lbs Short Ribs, bone in or out 4 Large Onions, thinly sliced 4 Large Cloves Garlic, minced 6 cups Beef Broth 1 tbsp Balsamic Vinegar 1 tsp Fresh Thyme or ½ tsp Dried Thyme 1 Bay Leaf 1/4-1/2 tsp French four spice (optional) Salt & Pepper to taste French Bread Loaf Freshly shredded Gruyere Cheese

Preparation

Prepare and chop onions and garlic.

In a large dutch oven, heat olive oil over medium heat.

Pat dry and season beef short ribs with salt and pepper. Sear them in a pot until browned on all sides, about 4 minutes each side. Remove the meat from pot and set aside.

In the dutch oven add the onions, cook stirring occasionally until they are caramelized and turn golden brown. 15-20 minutes.

Add minced garlic and cook for 1-2 minutes until fragrant.

Return the beef short ribs to the pot and pour in the beef broth.

Add balsamic vinegar, thyme, bay leaf, French four spice and salt & pepper, if desired to taste. Stir.

Bring soup to a boil, then reduce heat to Low.

Cover and let simmer for 2 hours until the meat is tender.

Preheat the oven to broiler, while the soup is simmering, thinly slice french bread into crostinis, brush lightly with olive oil. Place on a baking sheet and toast lightly in the oven. This will go fast. (Optionally bake them at 425 for 5 minutes.)

Once ribs are tender, remove from the pot, shred the meat and discard bones. Return the meat back to the soup and stir.

Taste and adjust salt and pepper seasonings.

Ladle the soup into oven safe bowls.

Place the slices of French bread on top of each bowl. Cover with shredded gruyere cheese. Broil bowls in the oven for 2-3 minutes or until the cheese is bubbly and golden.

Serve and Enjoy!