Description
A rich and comforting French Onion Beef Short Rib Soup featuring tender, slow-simmered bone-in short ribs, deeply caramelized onions, and topped with toasted baguette and melted Gruyere cheese. This classic French-inspired soup offers a perfect balance of savory beef flavors and sweet onions, finished with a broiled cheesy crust for an indulgent meal.
Ingredients
Scale
Meat and Broth
- 2 pounds bone-in beef short ribs
- 6 cups low-sodium beef broth
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
Vegetables and Aromatics
- 4 large yellow onions, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
Fats and Oils
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
Liquids and Seasonings
- 1/2 cup dry white wine
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Toppings
- 1 baguette, sliced into 1-inch pieces
- 2 cups shredded Gruyere cheese
Instructions
- Season and Sear the Short Ribs: Season the bone-in beef short ribs with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until deeply browned, about 8 to 10 minutes total. Remove the ribs and set aside.
- Caramelize the Onions: Reduce heat to medium and add butter to the same pot. Add the thinly sliced onions and cook slowly, stirring often, for 25 to 35 minutes until they are deeply caramelized and golden brown. This slow cooking develops a rich, sweet flavor essential to the soup.
- Add Garlic and Thyme: Stir in the minced garlic and fresh or dried thyme, cooking for 1 minute until fragrant to build aromatic depth.
- Deglaze the Pot: Pour in the dry white wine, scraping up any browned bits stuck to the bottom of the pot. Simmer for 2 to 3 minutes to reduce the wine and concentrate the flavors.
- Simmer the Soup: Return the browned short ribs to the pot. Add beef broth, bay leaf, and Worcestershire sauce. Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 2 to 2 1/2 hours until the short ribs are very tender and falling off the bone.
- Shred the Meat: Remove the short ribs from the pot. Discard the bones and shred the meat using forks. Return the shredded meat to the soup. Adjust seasoning with additional salt and pepper if needed.
- Broil with Toppings: Preheat your oven broiler. Ladle the soup into oven-safe bowls. Top each bowl with a slice of baguette and a generous handful of shredded Gruyere cheese. Place under the broiler for 2 to 3 minutes until the cheese melts, bubbles, and turns golden brown.
- Serve Hot: Carefully remove the bowls from the oven and serve the soup hot for a comforting and flavorful meal.
Notes
- For the best flavor, do not rush the caramelization of the onions; slow cooking is key.
- Swiss cheese can be used as a substitute for Gruyere if desired.
- This soup can be prepared a day ahead and gently reheated before serving to develop even deeper flavors.
- For a gluten-free option, substitute the baguette with gluten-free bread or eliminate the bread topping.
