Description
This French Onion Beef Short Rib Soup is a hearty, flavorful dish that combines the richness of beef short ribs with the savory sweetness of caramelized onions. Topped with melted cheese and crusty bread, it’s the perfect bowl of comfort for any season.
Ingredients
Scale
- 2 lbs beef short ribs
- 2 large onions, thinly sliced
- 4 cloves garlic, minced
- 6 cups beef broth
- 1 cup dry red wine
- 2 tbsp olive oil
- 1 tbsp butter
- 2 tbsp all-purpose flour
- 1 tsp thyme leaves (fresh or dried)
- 1 bay leaf
- Salt and pepper to taste
- 4 slices baguette or French bread
- 1 cup Gruyère cheese, grated
- Fresh parsley (for garnish, optional)
Instructions
- Brown the Short Ribs: In a large pot, heat olive oil over medium-high heat. Season the short ribs with salt and pepper, then sear on all sides until browned, about 4-5 minutes per side. Remove ribs and set aside.
- Caramelize the Onions: In the same pot, add butter and sliced onions. Cook over medium heat, stirring frequently, for 15-20 minutes until the onions are golden brown and caramelized. Add minced garlic and cook for 1 more minute.
- Deglaze the Pot: Add the wine to the pot and stir to deglaze, scraping up any browned bits from the bottom of the pot. Let it cook for 2-3 minutes.
- Simmer the Soup: Sprinkle the flour over the onions and stir to coat. Add the beef broth, thyme, and bay leaf, then return the short ribs to the pot. Bring to a boil, then reduce the heat and let it simmer for 2-3 hours, until the short ribs are tender and falling off the bone.
- Prepare the Toast: While the soup is simmering, toast the baguette slices in a toaster or under the broiler until golden brown.
- Finish the Soup: Once the short ribs are cooked, remove them from the pot, shred the meat, and return it to the soup. Discard the bones and bay leaf.
- Serve: Ladle the soup into bowls, top with a toasted slice of bread, and sprinkle generously with grated Gruyère cheese. Place the bowls under the broiler for 2-3 minutes until the cheese is melted and bubbly. Garnish with fresh parsley, if desired.
Notes
- If you prefer a thicker soup, add a bit more flour to the onions before adding the broth.
- This soup can be made ahead of time. Let it cool, then refrigerate for up to 3 days. Reheat before serving and top with the cheese and bread just before broiling.
- You can use other types of cheese, such as Swiss or mozzarella, if Gruyère isn’t available.
- Prep Time: 15 minutes
- Cook Time: 2-3 hours
Nutrition
- Calories: 450 kcal
- Sugar: 6g
- Sodium: 700mg
- Fat: 22g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 38g