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French Onion Beef Short Rib Soup

French Onion Beef Short Rib Soup

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  • Author: Jake
  • Prep Time: 20 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 20 minutes
  • Yield: 4-6 servings 1x
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: French
  • Diet: Gluten Free

Description

This French Onion Beef Short Rib Soup takes the classic French onion soup to the next level by adding tender, slow-cooked beef short ribs. A rich, savory broth topped with melty cheese and toasted bread makes this dish a comforting and indulgent meal perfect for any occasion.

Ingredients

Units Scale
  • For the Short Ribs:
    • 2 lbs beef short ribs
    • Salt and pepper to taste
    • 2 tablespoons olive oil
  • For the Soup:
    • 3 large yellow onions, thinly sliced
    • 2 tablespoons unsalted butter
    • 3 garlic cloves, minced
    • 6 cups beef broth
    • 1 cup dry red wine (optional)
    • 2 sprigs fresh thyme
    • 1 bay leaf
    • 1 tablespoon balsamic vinegar
    • Salt and pepper to taste
  • For the Topping:
    • 4-6 slices of baguette, toasted
    • 1 1/2 cups shredded Gruyère cheese

Instructions

  1. Sear the Short Ribs:
    1. Season the beef short ribs with salt and pepper.
    2. Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the short ribs on all sides until browned. Remove and set aside.
  2. Caramelize the Onions:
    1. Reduce the heat to medium. Add butter to the pot and stir in the sliced onions.
    2. Cook the onions, stirring occasionally, until deeply caramelized and golden brown, about 25-30 minutes.
  3. Build the Broth:
    1. Add minced garlic to the caramelized onions and cook for 1-2 minutes until fragrant.
    2. Deglaze the pot with red wine (if using) and simmer until reduced by half.
    3. Add beef broth, thyme sprigs, bay leaf, and balsamic vinegar. Return the seared short ribs to the pot.
  4. Simmer the Soup:
    1. Cover and simmer on low heat for 2 ½ to 3 hours, or until the short ribs are tender and falling off the bone.
    2. Remove the short ribs, shred the meat, and discard the bones. Return the shredded beef to the soup. Season with salt and pepper to taste.
  5. Assemble and Serve:
    1. Preheat the broiler. Ladle the soup into oven-safe bowls. Top each with a slice of toasted baguette and a generous amount of Gruyère cheese.
    2. Broil until the cheese is melted and bubbly, about 2-3 minutes. Serve hot.

Notes

  • For deeper flavor, roast the short ribs in the oven at 400°F for 20 minutes before adding them to the soup.
  • You can use white wine instead of red wine for a lighter flavor profile.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

  • Serving Size: 1 bowl with toppings
  • Calories: 540
  • Sugar: 8g
  • Sodium: 920mg
  • Fat: 33g
  • Saturated Fat: 16g
  • Unsaturated Fat: 17g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 5g
  • Protein: 35g
  • Cholesterol: 115mg

Find it online: https://justworthi.com/french-onion-beef-short-rib-soup/