Description
This French Onion Beef Short Rib Soup combines the rich, tender flavors of slow-cooked beef short ribs with the sweet, caramelized goodness of French onions. Enhanced with thyme, garlic, red wine, and finished with toasted baguette topped with melted Gruyère cheese, this hearty soup is a comforting meal perfect for chilly days.
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 Seasonings
- 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)
Finishing and Serving
- 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 generously with salt and pepper. Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove the ribs and set aside.
- Caramelize the Onions: In the same pot, reduce heat to medium and add the thinly sliced onions with a pinch of salt and the sugar. Cook slowly, stirring frequently, until the onions turn a deep golden brown and caramelize, approximately 25-30 minutes. Add the minced garlic in the final few minutes to avoid burning.
- Deglaze the Pot: Pour in the dry red wine (or more beef broth if not using wine) to deglaze, scraping up any browned bits from the bottom of the pot. Let the wine reduce by half, about 5 minutes.
- Add Broth and Seasonings: Return the seared short ribs to the pot along with the beef broth, Worcestershire sauce, balsamic vinegar (if using), fresh thyme, and bay leaf. Bring to a boil, then reduce heat to low and cover. Simmer gently for 2.5 to 3 hours until the short ribs are tender and the flavors meld.
- Prepare the Bread and Cheese: When the soup is near completion, preheat your oven broiler. Butter the slices of French baguette lightly and toast them under the broiler until golden brown. Remove, then top each slice with shredded Gruyère cheese and broil again until the cheese is melted and bubbly.
- Finish and Serve: Remove the bay leaf and thyme stems from the soup. Adjust seasoning with salt and pepper as needed. Serve the soup hot in bowls with a toasted, cheese-topped baguette slice floating on top or served on the side.
Notes
- For a deeper flavor, use bone-in short ribs and allow the soup to simmer long enough to develop rich broth.
- If red wine is not available or preferred, substitute with additional beef broth or a splash of balsamic vinegar for acidity.
- Caramelizing onions low and slow is key to unlocking their natural sweetness and depth of flavor.
- Gruyère cheese melts beautifully and complements the soup’s flavors, but Swiss cheese is a good substitute if needed.
- Leftover soup keeps well refrigerated for 3 days and freezes well for up to 2 months.
