Description
A rich and hearty French Onion Beef Short Rib Soup featuring tender, slow-simmered beef short ribs enveloped in deeply caramelized onions and savory beef broth, topped with toasted baguette slices and melted Gruyère cheese, perfect for a comforting and indulgent meal.
Ingredients
Scale
Beef and Broth
- 3 pounds bone-in beef short ribs
- Salt and pepper to taste
- 2 tablespoons olive oil
- 8 cups low-sodium beef broth
- 1 bay leaf
Onion and Aromatics
- 3 tablespoons unsalted butter
- 4 large yellow onions, thinly sliced
- 4 garlic cloves, minced
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
- 1 tablespoon balsamic vinegar
- 1 cup dry red wine
Toppings
- 1 baguette, sliced and toasted
- 2 cups shredded Gruyère cheese
Instructions
- Season and Brown the Short Ribs: Generously season the beef short ribs with salt and pepper. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the short ribs on all sides in batches if needed, then remove and set aside.
- Caramelize the Onions: Reduce heat to medium and add butter. Once melted, add sliced onions and a pinch of salt. Cook, stirring frequently, until onions are deeply golden brown and caramelized, about 30–40 minutes.
- Sauté Garlic and Thyme: Add minced garlic and thyme to the onions and cook for 1–2 minutes until fragrant.
- Deglaze and Reduce: Stir in balsamic vinegar and red wine, scraping up any browned bits from the pot. Allow the wine to reduce by half.
- Simmer the Soup: Return short ribs to the pot, pour in beef broth, and add the bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 2.5 to 3 hours until the meat is tender and falling off the bone.
- Shred the Meat: Remove the short ribs and bay leaf. Shred the meat, discarding bones and excess fat, then return the shredded meat to the soup. Season with salt and pepper to taste.
- Prepare Topping and Broil: Ladle soup into oven-safe bowls, top with toasted baguette slices and shredded Gruyère cheese. Broil for 2–3 minutes until cheese is melted and bubbly. Serve immediately.
Notes
- Prepare the soup a day ahead to let the flavors deepen overnight.
- For a gluten-free version, use gluten-free bread or omit the toast.
- Substitute Swiss cheese for Gruyère if needed.
