Instructions
1. Braise the Short Ribs:
- Season ribs with salt and pepper. Sear in a heavy pot or Dutch oven until browned on all sides.
- Remove ribs, then sauté onion and garlic in the same pot.
- Return ribs, add broth, wine, thyme, bay leaf. Bring to a simmer, cover, and braise in a 325°F (163°C) oven for about 2.5–3 hours or until tender.
- Remove ribs and shred meat. Discard bones and fat. Strain braising liquid and save it.
2. Caramelize the Onions:
- In a large soup pot, melt butter and oil over medium heat. Add sliced onions and sugar.
- Cook low and slow (about 30–45 mins) until deep golden brown, stirring often.
- Optional: Sprinkle in flour and stir for a minute to thicken.
3. Make the Soup:
- Add shredded short rib meat to the caramelized onions.
- Pour in reserved braising liquid, extra broth, sherry/brandy, and thyme.
- Simmer 20–30 minutes. Season to taste.
4. Gruyère Toast:
- Preheat broiler. Brush bread slices with oil or butter, top with Gruyère.
- Broil until cheese is bubbly and golden.
5. Serve:
- Ladle soup into bowls. Float a cheesy toast on top—or serve it on the side.
Want a shortcut version or Instant Pot adaptation?