Description
This French Onion Beef Short Rib Soup is a rich and savory dish that combines tender beef short ribs with the sweet, caramelized flavor of French onions in a flavorful broth. Topped with melted cheese and served with toasted bread, it’s a comforting, hearty soup perfect for cozy nights.
Ingredients
Scale
- 2 lbs beef short ribs (bone-in or boneless)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 medium yellow onions (thinly sliced)
- 2 cloves garlic (minced)
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
- 1 bay leaf
- 1 cup dry red wine (optional, can substitute with more beef broth)
- 6 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon balsamic vinegar (optional for extra depth of flavor)
- 2 teaspoons sugar (to help caramelize the onions)
- 2 cups shredded Gruyère or Swiss cheese
- 4 slices French baguette or crusty bread
- 1 tablespoon butter (optional, for toasting the bread)
Instructions
- Prepare the Beef Short Ribs:
Season the beef short ribs with salt and pepper on all sides.
Heat olive oil in a large pot or Dutch oven over medium-high heat. Once hot, add the short ribs in batches and sear them until browned on all sides (about 4-5 minutes per side).
Remove the short ribs and set them aside. - Caramelize the Onions:
In the same pot, add the sliced onions. Add a pinch of salt and sugar to help them caramelize.
Cook the onions over medium-low heat for about 25-30 minutes, stirring occasionally, until they are golden brown and soft. This process will bring out their natural sweetness. Add the minced garlic in the last minute and cook until fragrant. - Deglaze and Build the Broth:
Add the red wine to the pot, scraping the bottom to deglaze the pan and release any caramelized bits. Let the wine cook for about 3-4 minutes to reduce slightly.
Add the beef broth, Worcestershire sauce, balsamic vinegar (if using), thyme, and bay leaf to the pot. Stir to combine.
Return the beef short ribs to the pot, making sure they are mostly submerged in the broth. Bring the mixture to a simmer. - Cook the Soup:
Cover the pot and reduce the heat to low. Let the soup simmer for 2 to 2.5 hours, or until the beef is tender and falls apart easily.
Once the short ribs are tender, remove them from the soup and shred the meat, discarding the bones. Return the shredded beef to the pot and discard the bay leaf. Taste the soup and adjust seasoning with salt and pepper if needed. - Prepare the Toasted Bread:
While the soup is simmering, preheat the oven to 400°F (200°C).
Butter the slices of French baguette or crusty bread and toast them in the oven for 5-7 minutes, or until golden and crispy. - Assemble the Soup:
Ladle the soup into individual bowls. Place a slice of toasted bread on top of each bowl. Sprinkle with shredded Gruyère or Swiss cheese. - Melt the Cheese:
Place the bowls under the broiler for 3-5 minutes, or until the cheese is melted and bubbly, and slightly browned. - Serve:
Serve the French Onion Beef Short Rib Soup hot, garnished with extra thyme if desired. Enjoy with a side of crusty bread for dipping!
Notes
- For a more intense flavor, you can slow-cook the beef short ribs in a slow cooker on low for 6-8 hours instead of simmering on the stovetop.
- If you prefer a thicker soup, you can add a slurry of cornstarch and water to thicken it up after shredding the beef.
- The soup can be made ahead and stored in the refrigerator for up to 3 days, or frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 2.5 hours
- Category: Soup
- Method: Stovetop
- Cuisine: french
Nutrition
- Serving Size: 1 bowl of soup with bread and cheese
- Calories: 550 kcal
- Sugar: 9g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 0 g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 80mg