Description
This French Onion Beef Short Rib Soup combines tender, slow-simmered beef short ribs with deeply caramelized onions in a rich, flavorful broth. Finished with toasted baguette slices topped with melted Gruyère cheese, this hearty soup is perfect for a comforting winter meal.
Ingredients
Scale
Meat
- 2 pounds bone-in beef short ribs, salt and black pepper to taste
Sauce & Broth
- 2 tablespoons olive oil
- 4 large yellow onions, thinly sliced
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 1/2 cup dry red wine
- 6 cups beef broth
- 2 teaspoons Worcestershire sauce
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 2 bay leaves
- 1 tablespoon balsamic vinegar
- 1 tablespoon all-purpose flour (optional, for thickening)
Toppings
- 4 slices baguette
- 1 cup 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 or heavy-bottomed pot over medium-high heat. Sear the short ribs on all sides until they are nicely browned, about 8–10 minutes total. Remove the ribs from the pot and set aside.
- Caramelize Onions: Lower the heat to medium and add the thinly sliced onions to the same pot. Cook slowly, stirring frequently, until the onions become deeply caramelized and golden brown, which will take about 30–40 minutes. This develops the rich base flavor for the soup.
- Add Garlic and Tomato Paste: Stir in the minced garlic and tomato paste, cooking for an additional 1–2 minutes to enhance the aroma and flavor.
- Deglaze with Red Wine: Pour in the dry red wine to deglaze the pot, using a wooden spoon to scrape up all the browned bits stuck to the bottom. This adds depth and complexity to the broth.
- Simmer the Soup: Return the seared short ribs to the pot. Add the beef broth, Worcestershire sauce, fresh thyme leaves, and bay leaves. Bring everything to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 2 hours until the meat is tender and falling off the bone.
- Shred the Meat: Remove the short ribs from the pot. Carefully shred the meat off the bones and discard the bones. Return the shredded meat to the soup.
- Finish the Soup: Stir in the balsamic vinegar to brighten the flavor. If you prefer a thicker broth, mix in the optional flour and cook a few minutes more to thicken. Taste and adjust seasoning with salt and pepper as needed.
- Prepare the Toppings: While the soup simmers, toast the baguette slices under the broiler until crisp and golden.
- Broil with Cheese: Ladle the soup into oven-safe bowls. Top each bowl with a toasted baguette slice and a generous sprinkle of shredded Gruyère cheese. Place the bowls under the broiler until the cheese is bubbly and golden brown, about 2–3 minutes.
- Serve: Carefully remove from the oven and serve your delicious French Onion Beef Short Rib Soup hot and enjoy the rich, comforting flavors.
Notes
- This soup can be made a day in advance for flavors to develop even more deeply.
- For extra richness and a cleaner broth, skim excess fat from the surface before serving.
- If beef short ribs are unavailable, chuck roast can be used as a substitute.
