French Onion Short Rib Soup with Gruyère Toast
INGREDIENTS:
6 tablespoons salted butte 4medium yellow onions, thinly slicedBlack pepper, to taste
2 shallots, sliced
4 cloves garlic, chopped2 tablespoons fresh thyme leaves
2 tablespoons chopped fresh sageRed chili flakes, to taste
6-8 cups low sodium chicken broth
1/2 cup tamari or low-sodium soy sauce
4 pounds bone-in beef short ribs
2 bay leaves
1 star anise (optional)
2 cups baby carrots
6 slices French bread
2 cups shredded Gruyère cheese
INSTRUCTIONS:
Preheat the oven to 325°F (165°C).In a large oven-safe Dutch oven, melt the butter over medium-high heat. Add onions and cook for about 10 minutes until softened and lightly caramelized. Season with black pepper.Stir in shallots, garlic, thyme, sage, and red chili flakes.Add the short ribs to the pot. Pour in 6 cups chicken broth, then add tamari, bay leaves, and star anise if using.Cover and transfer to the oven. Roast for 2 1/2 to 3 hours, until ribs are tender and falling off the bone.Add baby carrots during the last 1-2 hours of cooking.Remove from the oven. Discard bay leaves and star anise, remove the bones, shred the meat, and return to the pot on low heat. Adjust seasoning with salt if needed.Preheat the oven to 425°F (220°C). Arrange French bread slices on a baking sheet and toast for 10 minutes until slightly crisp.Switch to broil, top each slice with Gruyère, and broil 2-3 minutes until cheese is bubbly and golden.Ladle the soup into bowls and top each with a slice of cheesy toast. Garnish with black pepper and fresh thyme.