Onion Rib Soup Gruyere (Print Version)

# Ingredients:

→ Soup

01 - 3 large onions, sliced super thin
02 - 4 minced garlic cloves
03 - 2 teaspoons thyme, fresh leaves only
04 - 1 tablespoon olive oil
05 - 2 tablespoons optional flour for thickening
06 - 2 cups plain water
07 - 2 cups broth, beef if you can
08 - 1 bay leaf
09 - 3 tablespoons butter, unsalted
10 - 2 pounds short ribs, bone-in
11 - 1 cup red wine, dry works best
12 - A pinch of salt and some ground pepper to adjust taste

→ Gruyère Toast

13 - 1 garlic clove, cut in half
14 - 6 slices of baguette, French-style
15 - 1½ cups grated Gruyère cheese
16 - 2 tablespoons butter, melted and unsalted

# Instructions:

01 - Brown all sides of the short ribs by cooking them in oil after seasoning.
02 - Caramelize the onions in butter for 25-30 mins. Let garlic and wine join the party, then let it cook down by half.
03 - Throw the ribs back in with herbs and all the liquids. Simmer for 2.5-3 hours till tender enough to easily shred.
04 - Brush bread with melted butter, toast it at 400°F, rub garlic over it, cover with cheese, and broil till gooey.
05 - Pour soup into bowls and lay a cheese toastie right on top.

# Notes:

01 - You can skip wine and add more broth instead.
02 - Flour is optional if you want thickness.
03 - Meat should easily fall apart when it's ready.

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