Description
A rich and hearty French Onion Beef Short Rib Soup that combines tender, slow-simmered beef short ribs with caramelized onions and savory broth. Topped with toasted baguette slices and melted Gruyère cheese, this comforting soup has deep flavors perfect for chilly days.
Ingredients
Scale
Meat and Broth
- 2 pounds bone-in beef short ribs
- 8 cups beef broth
Vegetables and Aromatics
- 2 large yellow onions, thinly sliced
- 2 cloves garlic, minced
Seasonings and Liquids
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1 tablespoon tomato paste
- 1/2 cup dry red wine
- 2 teaspoons Worcestershire sauce
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 1 bay leaf
Toppings
- 1 baguette, sliced and toasted
- 1 1/2 cups shredded Gruyère cheese
Instructions
- Season and Sear Short Ribs: Generously season the beef short ribs with salt and black pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs for 3 to 4 minutes on each side until they develop a deep brown crust. Remove the ribs and set aside.
- Caramelize Onions: Reduce the heat to medium. Add the thinly sliced onions to the pot and cook, stirring frequently, for 20 to 25 minutes until they are golden brown and caramelized.
- Add Garlic and Tomato Paste: Stir in the minced garlic and tomato paste. Cook for 1 minute to combine the flavors.
- Deglaze with Red Wine: Pour in the dry red wine to deglaze the pot, scraping up all the browned bits stuck to the bottom. This adds extra depth to the soup.
- Simmer the Soup: Return the seared short ribs to the pot. Add the beef broth, Worcestershire sauce, thyme, and bay leaf. Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer gently for 2 to 2.5 hours, or until the meat is tender and falling off the bone.
- Shred the Meat: Remove the short ribs from the pot. Discard the bones and bay leaf. Shred the meat and return it to the soup, stirring well.
- Prepare to Serve: Ladle the soup into oven-safe bowls. Top each bowl with a toasted baguette slice and a generous amount of shredded Gruyère cheese.
- Broil the Toppings: Place the bowls under a broiler for 2 to 3 minutes, or until the cheese is melted, bubbly, and lightly browned.
- Serve Hot: Carefully remove the bowls from the oven and serve immediately to enjoy the comforting, cheesy soup.
Notes
- The soup can be made a day ahead; flavors will deepen overnight.
- Substitute Gruyère cheese with Swiss or provolone if preferred.
- For an extra rich broth, add a splash of balsamic vinegar or additional red wine during cooking.
