Description
This French Onion Beef Short Rib Soup is a rich and hearty twist on the classic French onion soup, incorporating tender, slow-cooked beef short ribs for added depth and meaty flavor. Caramelized onions, a splash of red wine, savory beef broth, and melted Gruyère cheese atop toasted baguette slices create a comforting and luxurious bowl perfect for chilly days or special dinners.
Ingredients
Scale
Beef and Broth
- 2 lbs beef short ribs (bone-in or boneless)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 6 cups beef broth
- 1 cup dry red wine (optional, can substitute with more beef broth)
- 2 tablespoons Worcestershire sauce
- 1 teaspoon balsamic vinegar (optional for extra depth of flavor)
Vegetables and Flavorings
- 2 medium yellow onions (thinly sliced)
- 2 cloves garlic (minced)
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
- 1 bay leaf
- 2 teaspoons sugar (to help caramelize the onions)
Toppings
- 2 cups shredded Gruyère or Swiss cheese
- 4 slices French baguette or crusty bread
- 1 tablespoon butter (optional, for toasting the bread)
Instructions
- Prep the short ribs: Season the beef short ribs generously with salt and pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the short ribs on all sides until well seared, about 4-5 minutes per side. Remove ribs and set aside.
- Caramelize the onions: In the same pot, reduce heat to medium. Add sliced onions and sugar. Cook slowly, stirring often, until onions are deeply golden brown and caramelized, about 30-40 minutes. Add minced garlic during the last 2 minutes of cooking and stir until fragrant.
- Deglaze the pot: Pour in the red wine to deglaze the pan, scraping up all browned bits from the bottom with a wooden spoon. Let the wine reduce by half, about 5 minutes.
- Simmer the soup: Return the short ribs to the pot. Add beef broth, Worcestershire sauce, thyme, and bay leaf. Bring to a boil, then reduce heat to low. Cover and simmer gently for 2 to 2.5 hours, or until the short ribs are tender and falling off the bone.
- Finish the soup: Remove short ribs from the pot. Strip the meat from the bones and shred it, discarding bones and excess fat. Return shredded beef to the soup. Stir in balsamic vinegar for extra depth if desired. Adjust salt and pepper to taste. Keep warm.
- Prepare the bread topping: Preheat the broiler. Butter one side of the baguette slices. Place the slices butter-side down on a baking sheet and broil until golden brown, about 1-2 minutes.
- Assemble and serve: Ladle soup into oven-safe bowls. Place a toasted baguette slice on top of each bowl of soup. Sprinkle generously with shredded Gruyère or Swiss cheese. Place the bowls under the broiler until the cheese is melted and bubbly, about 2-3 minutes. Serve hot.
Notes
- If you prefer, use boneless short ribs for easier shredding.
- Red wine is optional but adds a rich flavor; you can substitute with additional beef broth if needed.
- For a vegetarian version, substitute beef broth with mushroom broth and omit the ribs.
- Caramelizing onions slowly is key for deep flavor; don’t rush this step.
- Use Gruyère cheese for authentic flavor, but Swiss cheese is a good substitute.
- Broil the cheese topping carefully to avoid burning; watch closely.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
