🍲 French Onion Short Rib Soup with Gruyère Toast 🧀

Instructions 📖

1. Prep & Caramelize Onions:

• Preheat oven to 325°F (165°C).
• In a large Dutch oven, melt butter over medium-high heat. Add onions and cook for 10 minutes, stirring occasionally, until softened and lightly caramelized. Season with black pepper.

2. Build Flavor Base:

• Stir in shallots, garlic, thyme, sage, and a pinch of chili flakes. Cook for 2 minutes until fragrant.

3. Braise the Short Ribs:

• Add short ribs, 6 cups broth, tamari, bay leaves, and star anise (if using). Cover and transfer to the oven. Roast for 2.5–3 hours until meat is fork-tender.

4. Add Carrots:

• During the last 1–2 hours of cooking, add baby carrots to the pot.

5. Shred & Finish Soup:

• Remove Dutch oven from oven. Discard bay leaves and star anise.
• Shred meat off bones (discard bones) and return meat to the pot. Adjust broth thickness with remaining broth if needed. Season to taste.

6. Make Gruyère Toast:

• Increase oven to 425°F (220°C).
• Arrange bread on a baking sheet, top with Gruyère, and toast until cheese melts and bubbles (5–7 minutes).

7. Serve:

• Ladle soup into bowls, top with Gruyère toast, and enjoy!