- Preheat your broiler.
- Place the baguette slices on a baking sheet and toast under the broiler until lightly golden on both sides. You can rub them with a raw garlic clove for extra flavor while they’re still warm.
- Ladle the hot soup with shredded meat and onions into oven-safe bowls. Place one or two toasted baguette slices on top of each bowl and cover generously with the grated Gruyère cheese.
- Place the bowls on a sturdy baking sheet and broil for 2-4 minutes, watching closely, until the cheese is completely melted, bubbly, and spotty brown.
- VERY IMPORTANT: Let the bowls sit on the counter for a few minutes before serving—they will be extremely hot!
Tips for Success
Low and Slow is Key: The long, slow braise in the oven is what transforms the tough short ribs into buttery tenderness.
· Don’t Rush the Onions: Properly caramelized onions are sweet, not bitter, and form the soul of this dish.
· Skim the Fat: Short ribs are rich. Taking the time to skim the fat will result in a cleaner, more refined soup.
· Make Ahead: This soup tastes even better the next day. Prepare the entire soup (through Step 5) a day ahead, store it in the fridge, and simply reheat before assembling and broiling.
Enjoy this incredible, hearty twist on a classic! It’s a true show-stopper.
