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French Onion Beef Short Rib Soup Recipe

French Onion Beef Short Rib Soup Recipe
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★★★★★

4.7 from 30 reviews

This French Onion Beef Short Rib Soup is a rich and comforting dish that combines tender, fall-off-the-bone beef short ribs with sweet, caramelized onions. Enhanced with red wine, aromatic herbs, and topped with toasted baguette slices smothered in melted Gruyère cheese, it offers a decadent twist on traditional French onion soup perfect for cozy dinners.

Ingredients

Scale

Meat and Aromatics

  • 3 lbs bone-in beef short ribs
  • 4 large yellow onions, thinly sliced
  • 4 tbsp unsalted butter
  • 2 tbsp olive oil
  • 4 garlic cloves, minced

Liquids and Seasonings

  • 1 cup dry red wine
  • 8 cups beef stock (low sodium preferred)
  • 2 tbsp Worcestershire sauce
  • 2 bay leaves
  • 6–8 fresh thyme sprigs
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Bread and Cheese

  • 1 French baguette, sliced into ½-inch rounds
  • 2 cups Gruyère cheese, shredded (or Swiss cheese as a substitute)

Instructions

  1. Sear the short ribs: Season the short ribs generously with kosher salt and freshly ground black pepper. Heat olive oil in a Dutch oven over medium-high heat. Sear the ribs on all sides until deeply browned to develop rich flavor, then remove and set aside.
  2. Caramelize the onions: In the same pot, melt unsalted butter over medium heat. Add the thinly sliced onions and cook slowly, stirring frequently for 35–40 minutes until the onions turn deeply golden and jammy, creating a sweet and flavorful base.
  3. Add aromatics: Stir in the minced garlic and cook for 1 minute until fragrant. Pour in the dry red wine to deglaze the pot, scraping up all the browned bits from the bottom which adds depth to the soup.
  4. Build the soup: Return the seared short ribs to the pot. Add beef stock, Worcestershire sauce, fresh thyme sprigs, and bay leaves. Bring the mixture to a boil, then reduce heat to a gentle simmer. Cover and cook for 2 to 2½ hours until the ribs are tender and easily fall off the bone.
  5. Shred the beef: Remove the short ribs from the pot and discard the bones. Shred the meat finely and return it to the soup. Stir well and adjust seasoning with salt and freshly ground black pepper to taste.
  6. Prepare bread: Preheat the oven to 375°F (190°C). Arrange the baguette slices on a baking sheet and toast them until crisp, about 8-10 minutes. Remove from oven and generously sprinkle shredded Gruyère cheese over the toasted slices.
  7. Assemble: Ladle the hot soup into oven-safe bowls, then top each bowl with the cheesy toasted baguette slices.
  8. Broil: Place the bowls under a broiler for 2-4 minutes until the cheese melts, bubbles, and turns lightly browned. Serve immediately while hot and enjoy the melding of rich flavors and textures.

Notes

  • Use low sodium beef stock to better control the salt content of the soup.
  • Gruyère cheese is preferred for its nutty flavor, but Swiss works as a good substitute.
  • Make sure to caramelize the onions slowly to develop their natural sweetness without burning.
  • For a deeper flavor, consider deglazing with a splash of brandy or cognac alongside the red wine.
  • Leftover soup stores well refrigerated for up to 3 days and freezes beautifully for up to 2 months.
  • Serve with a light green salad to balance the richness of the soup.

Nutrition

Keywords: French onion soup, beef short ribs, caramelized onions, hearty soup, Gruyère cheese, comfort food, winter recipe

Find it online: https://thedishspot.com/french-onion-beef-short-rib-soup-recipe/