Lemon Mousse Cake

 

Rich and Savory French Onion Soup with Tender Beef Short Ribs

Recipe

Ingredients:

2 lbs beef short ribs

4 large onions, thinly sliced

4 cloves garlic, minced

1 tablespoon olive oil

6 cups beef broth

1 cup dry white wine

2 tablespoons soy sauce

1 tablespoon Worcestershire sauce

2 bay leaves

2 teaspoons thyme

Salt and pepper, to taste

1 baguette, sliced into 1-inch pieces

1 cup shredded Gruyère cheese

1 tablespoon butter

Directions:

Preheat oven to 350°F (175°C).

Season beef short ribs with salt and pepper. Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Brown short ribs on all sides, about 4-5 minutes per side. Remove and set aside.

In the same pot, add the sliced onions and cook, stirring occasionally, until caramelized and golden brown, about 20-25 minutes. Add the garlic and cook for an additional 1-2 minutes until fragrant.

Add the white wine to the pot to deglaze, scraping up any browned bits from the bottom of the pot. Stir in the soy sauce, Worcestershire sauce, beef broth, bay leaves, and thyme.

Return the short ribs to the pot and bring to a simmer. Cover and transfer to the preheated oven. Bake for 2.5 to 3 hours, or until the beef is tender and falling off the bone.

Remove the short ribs from the pot and shred the meat. Discard the bones and return the meat to the soup.

Preheat a broiler. Place the baguette slices on a baking sheet and toast under the broiler until golden brown.

To serve, ladle the soup into bowls, top with a slice of toasted baguette, and sprinkle with shredded Gruyère cheese. Place under the broiler for 1-2 minutes until the cheese is melted and bubbly.

Remove from the oven and serve hot.

Prep Time: 15 minutes | Cooking Time: 3 hours | Total Time: 3 hours 15 minutes

Kcal: 510 kcal | Servings: 6 servings