French Onion Beef Short Rib Soup

· 1 baguette, sliced into ½-inch thick rounds
· 1-2 cloves garlic, for rubbing (optional)
· 8 ounces Gruyère cheese, freshly grated (Emmental or Jarlsberg also work well)

Instructions

Step 1: Brown the Short Ribs

1. Preheat your oven to 325°F (160°C).
2. Pat the short ribs completely dry with paper towels. Season all over generously with salt and pepper.
3. In a large, heavy-bottomed Dutch oven, heat the olive oil over medium-high heat. Working in batches to avoid crowding, sear the short ribs on all sides until a deep brown crust forms, about 4-5 minutes per side. Remove and set aside.

Step 2: Caramelize the Onions

1. Reduce the heat to medium-low. Add the thinly sliced onions to the same pot with the rendered beef fat. Add a pinch of salt to help them release moisture.
2. Cook, stirring occasionally, for 30-45 minutes until the onions are deeply golden brown, soft, and sweet. Do not rush this step; this is the flavor foundation of your soup. If the bottom of the pot gets too dark, add a splash of water or broth to deglaze.
3. Add the minced garlic and tomato paste and cook for 1 more minute until fragrant.

Step 3: Build the Braising Liquid

1. Increase the heat to medium. Pour in the brandy or wine to deglaze the pot, scraping up all the browned bits from the bottom with a wooden spoon. Let it reduce by half.
2. Return the seared short ribs and any accumulated juices back to the pot, nestling them into the onions.
3. Pour in the beef broth until the short ribs are almost covered. Add the thyme sprigs and bay leaf.
4. Bring the liquid to a gentle simmer.

Step 4: Braise to Perfection

1. Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven.
2. Braise for 2.5 – 3 hours, or until the meat is extremely tender and falling easily off the bone.

Step 5: Finish the Soup

1. Carefully remove the pot from the oven. Using tongs, transfer the short ribs to a cutting board.
2. Discard the thyme sprigs and bay leaf.
3. Let the short ribs cool slightly, then shred the meat, discarding the bones and any large pieces of fat.
4. Optional for a less greasy soup: Let the braising liquid sit for a few minutes, then skim the fat off the surface with a spoon. Alternatively, you can chill the entire pot until the fat solidifies on top for easy removal.
5. Return the shredded meat to the pot of broth and onions. Taste and adjust seasoning with more salt and pepper as needed. Keep warm on the stovetop.

Step 6: Assemble and Serve