Rich, savory, and comforting, this French Onion Beef Short Rib Soup is a hearty twist on the classic French onion soup. Perfect for cold nights, it combines tender beef short ribs, caramelized onions, and a cheesy topping for a dish that’s both elegant and satisfying.
Ingredients:
- 2 pounds beef short ribs
- 4 large yellow onions, thinly sliced
- 3 tablespoons olive oil
- 2 tablespoons butter
- 4 garlic cloves, minced
- 1 teaspoon sugar
- 6 cups beef broth
- 1 cup dry red wine (optional)
- 2 teaspoons fresh thyme leaves
- 2 bay leaves
- Salt and pepper to taste
- 1 baguette, sliced and toasted
- 1 cup grated Gruyère or Swiss cheese
Directions:
- Prepare the Beef Short Ribs: Season the short ribs generously with salt and pepper. In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Sear the ribs on all sides until browned. Remove from the pot and set aside.
- Caramelize the Onions: In the same pot, reduce the heat to medium and add butter and the remaining tablespoon of olive oil. Stir in the onions, garlic, sugar, and a pinch of salt. Cook, stirring frequently, until the onions are golden brown and caramelized, about 25-30 minutes.
- Deglaze the Pot: Add the red wine to the pot, scraping the bottom to release any browned bits. Let the wine simmer for 2-3 minutes.
- Simmer the Soup: Return the short ribs to the pot. Add the beef broth, thyme, and bay leaves. Bring to a boil, then reduce the heat to low. Cover and simmer for 2-3 hours, or until the short ribs are tender and falling off the bone.
- Shred the Meat: Remove the short ribs and shred the meat, discarding the bones. Return the meat to the pot and adjust the seasoning with salt and pepper.
- Assemble the Soup: Ladle the soup into oven-safe bowls. Top each bowl with a slice of toasted baguette and a generous sprinkle of grated Gruyère or Swiss cheese.
- Broil: Place the bowls under the broiler for 2-3 minutes, or until the cheese is melted and bubbly.
- Serve: Carefully remove the bowls from the oven and let cool slightly before serving.
Helpful Tips:
- Use a mandoline for evenly sliced onions to ensure consistent caramelization.
- If you don’t have red wine, substitute with an additional cup of beef broth.
- For extra richness, add a splash of heavy cream before serving.
Conclusion:
This French Onion Beef Short Rib Soup elevates a classic dish with tender, flavorful short ribs and caramelized onions in a deeply savory broth. Topped with cheesy, crusty bread, it’s a meal that feels like a warm embrace on chilly days. Perfect for impressing guests or enjoying a cozy night in, this recipe is bound to become a favorite.