1. Brown the Short Ribs
Season short ribs generously with salt and pepper.
Heat olive oil in a large Dutch oven over medium-high heat.
Sear short ribs on all sides until deeply browned, about 3-4 minutes per side.
Remove from pot and set aside.
2. Caramelize the Onions
Reduce heat to medium-low. Add butter and sliced onions.
Cook onions slowly, stirring occasionally, until golden brown and caramelized (about 30–40 minutes).
Add sugar halfway through to enhance caramelization.
Stir in garlic and cook for 1–2 minutes.
3. Build the Soup Base
Sprinkle flour over the onions and cook, stirring, for 1–2 minutes.
Deglaze with white wine, scraping up any browned bits.
Add beef broth, Worcestershire sauce, thyme, and bay leaf.
Return short ribs to the pot.
Bring to a boil, then reduce to a gentle simmer.
Cover and simmer for 2.5–3 hours, or until short ribs are fall-off-the-bone tender.
4. Finish the Soup
Remove short ribs, shred the meat, and discard bones.
Return shredded meat to the pot.
Discard thyme sprigs and bay leaf.
Adjust seasoning with salt and pepper.
5. Prepare the Topping
Preheat broiler.
Toast baguette slices until lightly golden.
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