Ingredients

• 2 kg beef short ribs: Bone-in for maximum flavor.

• 3 large yellow onions, thinly sliced

• 4 tablespoons unsalted butter: For caramelizing the onions.

• 1 tablespoon olive oil: To sear the short ribs.

• 3 garlic cloves, minced: Adds depth to the broth.

• 6 cups beef broth: Use high-quality broth for the best flavor.

• 1 tablespoon Worcestershire sauce: Enhances the savory notes.

• 1 bay leaf: For a subtle herbal aroma.

• 1 teaspoon fresh thyme leaves: Or 1/2 teaspoon dried thyme.

• Salt and pepper, to taste: To season.

For Topping:

• 6 slices of baguette or crusty bread: Toasted.

• 1 1/2 cups shredded Gruyère or Swiss cheese: Melts beautifully over the soup.

Method

1. Heat the olive oil in a Dutch oven over medium-high heat or sautéing in an instant pot on sauté setting.

2. Season the short ribs with salt and pepper, then sear them on all sides until browned, about 3-4 minutes per side.

3. Remove the short ribs and set aside.

4. Reduce the heat to medium and add the butter to the same pot.

5. Add the sliced onions and cook, stirring occasionally, for 25-30 minutes until golden and caramelized.

6. Stir in the minced garlic and cook for an additional 1-2 minutes.

7. Return the short ribs to the pot or instant heat and add the beef broth, Worcestershire sauce, bay leaf, and thyme.

8. Bring to a simmer, then reduce the heat to low and cover. Simmer for 2-3 hours, or until the short ribs are tender and falling off the bone.

9. Remove the short ribs and shred the meat. Discard the bones and return the meat to the pot.

10. Preheat your oven to broiler/grill setting.

11. Ladle the soup into oven-safe bowls. Place a slice of toasted baguette on top of each bowl and sprinkle generously with shredded cheese.

12. Place the bowls under the grill setting for 2-3 minutes, or until the cheese is melted and bubbly.

13. Carefully remove the bowls from the oven and serve hot, garnished with a sprinkle of fresh thyme if desired and enjoy!