Description
This hearty French Onion Beef Short Rib Soup combines rich, tender beef short ribs with deeply caramelized onions and a flavorful broth. Topped with toasted baguette slices and melted Gruyère cheese, it’s a comforting and elegant dish perfect for chilly days.
Ingredients
Scale
Beef and Broth
- 2 lbs bone-in beef short ribs
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 8 cups beef broth
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 tablespoon Worcestershire sauce
Vegetables and Flavorings
- 4 large yellow onions, thinly sliced
- 4 cloves garlic, minced
- 1 tablespoon balsamic vinegar
- 1 tablespoon tomato paste
- 1/2 cup dry red wine
Toppings
- 1 baguette, sliced
- 2 cups shredded Gruyère cheese
Instructions
- Season and Sear the Beef: Generously season the short ribs with salt and black pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until browned, about 8 minutes total. Remove and set aside.
- Caramelize Onions: Reduce heat to medium and add the sliced onions to the pot. Cook, stirring occasionally, for 25–30 minutes until they become deeply caramelized and golden brown.
- Add Aromatics: Stir in minced garlic, balsamic vinegar, and tomato paste. Cook for another 2 minutes to develop flavors.
- Deglaze and Simmer: Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Return the seared short ribs to the pot. Add beef broth, thyme sprigs, bay leaf, and Worcestershire sauce. Bring to a boil, then reduce heat to low, cover, and simmer for 2.5 to 3 hours, until the beef is tender and falling off the bone.
- Shred Beef and Adjust Soup: Remove short ribs from the pot and discard the bones. Shred the meat and return it to the soup. Remove thyme sprigs and bay leaf. Taste and adjust seasoning with salt and pepper if needed.
- Prepare Toppings: While the soup simmers, toast the baguette slices under the broiler until golden and crisp.
- Assemble and Broil: Ladle the hot soup into oven-safe bowls. Top each with toasted baguette slices and a generous amount of shredded Gruyère cheese. Place under the broiler for 2–3 minutes until the cheese melts and bubbles.
- Serve: Serve the soup hot and enjoy a deliciously rich and comforting meal.
Notes
- For an even richer broth, prepare the soup a day ahead and refrigerate overnight to let the fat solidify so it can be skimmed off.
- You can substitute Gruyère cheese with Swiss cheese if needed.
- Using boneless short ribs will reduce the prep time required for shredding meat off the bone.
- To make this gluten-free, serve without the baguette or use gluten-free bread.
