Description
This French Onion Beef Short Rib Soup is a luxurious twist on the classic French onion soup, featuring tender, fall-apart beef short ribs simmered in a rich caramelized onion and beef broth base. Finished with crusty bread and melted Gruyère cheese under the broiler, it’s a comforting, gourmet soup perfect for chilly evenings.
Ingredients
Scale
Beef and Broth
- 2 1/2 pounds bone-in beef short ribs
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 6 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
Onions and Flavorings
- 2 tablespoons unsalted butter
- 4 large yellow onions, thinly sliced
- 4 garlic cloves, minced
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1 tablespoon balsamic vinegar
- 1/2 cup dry red wine (optional)
For Serving
- 4 slices crusty bread
- 1 1/2 cups shredded Gruyère or Swiss cheese
Instructions
- Season and Sear the Short Ribs: Generously season the bone-in beef short ribs with salt and black pepper. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the short ribs on all sides for approximately 3 to 4 minutes per side until a deep brown crust forms. Remove the ribs and set them aside.
- Caramelize the Onions: Reduce the heat to medium and add unsalted butter to the pot. Stir in the thinly sliced onions and cook slowly over medium heat for 25 to 30 minutes, stirring frequently until the onions are golden brown and caramelized.
- Add Garlic, Thyme, and Balsamic Vinegar: Stir in the minced garlic, fresh or dried thyme leaves, and balsamic vinegar. Cook this mixture for 1 minute to enhance the flavor.
- Deglaze the Pot: If using, pour in the dry red wine to deglaze the pot, scraping up any browned bits from the bottom to incorporate rich flavor. Let the wine cook down slightly.
- Simmer the Soup: Return the seared short ribs to the pot. Add the beef broth, Worcestershire sauce, and bay leaf. Bring the mixture to a gentle simmer, then cover the pot and cook on low heat for 2 1/2 to 3 hours or until the short ribs are fall-apart tender.
- Prepare the Meat: Remove the short ribs from the soup and set aside to cool slightly. Discard the bones and shred the meat using two forks. Return the shredded meat to the soup and remove the bay leaf. Taste and adjust seasoning with salt and pepper if needed.
- Broil with Bread and Cheese: Preheat the broiler. Ladle the hot soup into oven-safe bowls. Top each bowl with a slice of crusty bread and generously sprinkle with Gruyère or Swiss cheese. Place the bowls on a baking sheet and broil them for 2 to 3 minutes until the cheese is melted, golden, and bubbly.
- Serve: Serve the soup hot, optionally garnished with extra fresh thyme for a burst of herbal aroma and flavor.
Notes
- For deeper flavor, prepare the soup a day ahead and refrigerate overnight. Reheat gently before serving.
- You can cook this soup in a slow cooker after caramelizing the onions and searing the meat; transfer everything into the slow cooker and cook on low for 6-8 hours until the ribs are tender.
- To make this recipe gluten-free, ensure you use gluten-free bread for the topping.
- Red wine is optional and can be omitted or substituted with extra beef broth for a non-alcoholic version.
