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Best served hot with toast on top or on the side.
Store leftovers in the fridge for up to 3 days; reheat gently over low heat.
Toasts are best fresh but can be made ahead and reheated.
Variations:
Use oxtail or chuck roast instead of short ribs for a different beef flavor.
Add a splash of balsamic vinegar to the onions for extra depth.
Swap Gruyère for Emmental or sharp white cheddar if preferred.
FAQ:
Q: Can I make this in a slow cooker?
A: Yes! After searing ribs and caramelizing onions, combine all ingredients in a slow cooker and cook on low for 8 hours.
Q: Is the wine necessary?
A: No, it’s optional. It adds depth but the soup is still flavorful without it.
Q: Can I freeze it?
A: Yes, freeze the soup without the toasts for up to 2 months. Reheat gently before serving.
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