French Onion Beef Short Rib Soup :
Ingredients:
* **2 lbs beef short ribs**, bone-in
* **4 large yellow onions**, thinly sliced
* **4 cloves garlic**, minced
* **4 cups beef broth**
* **2 cups water**
* **2 tbsp olive oil**
* **2 tbsp butter**
* **2 tsp fresh thyme** (or 1 tsp dried)
* **1 bay leaf**
* **Salt and black pepper**, to taste
* **French bread slices**, toasted
* **Gruyère cheese**, shredded (for topping)
Instructions:
1. **Brown the Short Ribs:**
* Heat 1 tbsp olive oil in a large pot over medium-high heat.
* Season short ribs with salt and pepper.
* Sear on all sides until browned, about 3–4 minutes per side. Remove and set aside.
2. **Caramelize the Onions:**
* In the same pot, reduce heat to medium. Add butter and remaining olive oil.
* Add onions and a pinch of salt.
3. **Deglaze and Simmer:**
* Pour in red wine (if using) to deglaze the pot, scraping up browned bits.
* Return short ribs to the pot. Add beef broth, water, thyme, and bay leaf.
4. **Remove Ribs and Shred Meat:**
* Remove ribs from the soup, shred the meat, and discard bones.
* Return shredded beef to the soup. Adjust salt and pepper to taste.
5. **Serve with Toasted Bread and Cheese:**
* Ladle soup into oven-safe bowls. Top with a slice of toasted French bread and a generous layer of Gruyère cheese.
* Broil until cheese is melted and bubbly, about 2–3 minutes.
This soup is rich, hearty, and perfect for a chilly evening. The caramelized onions give it a sweet, deep flavor that pairs beautifully with the tender short ribs.