Ingredients:

  • 3 lbs bone-in beef short ribs, English cut
  • 2 tbsp neutral oil (grape-seed or avocado oil)
  • 2 tbsp tomato paste
  • 1 cup dry red wine (Cabernet Sauvignon or Pinot Noir)
  • 5 lbs yellow onions, thinly sliced
  • 4 tbsp unsalted butter
  • 6 cloves garlic, minced
  • 1 tbsp fresh thyme leaves
  • 2 bay leaves
  • 6 cups low-sodium beef stock
  • 1 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • 1 large French baguette, sliced into 1-inch rounds
  • 12 oz Gruyère cheese, freshly grated
  • 2 oz Parmesan Reggiano, finely grated
  • Kosher salt to taste
  • Coarse black pepper to taste

Instructions:

  1. Pat the short ribs bone-dry with paper towels and season aggressively with kosher salt and black pepper.
  2. In a 6-quart Dutch oven, heat neutral oil over medium-high heat. Sear the short ribs on all sides until a deep brown crust forms. Remove meat and set aside.
  3. Reduce heat to medium and add butter and the 5 lbs of sliced onions. Cook, stirring occasionally, for 45-60 minutes until the onions are deep mahogany and jam-like.
  4. Add tomato paste and garlic; cook for 2 minutes until fragrant. Deglaze the pot with red wine, scraping up the browned bits (fond) from the bottom.
  5. Return the short ribs to the pot. Add beef stock, thyme, bay leaves, Worcestershire sauce, and soy sauce. Bring to a boil, then reduce to a low simmer.
  6. Cover and braise for 2.5 to 3 hours until the meat is fall-apart tender. Remove ribs, discard bones/excess fat, shred the meat, and return it to the broth.
  7. Ladle soup into oven-safe crocks. Top with baguette slices and a generous mound of Gruyère and Parmesan. Broil until the cheese is bubbly and browned.