Description
This French Onion Beef Short Rib Soup combines deeply caramelized onions, fall-apart tender short ribs, and a rich, beefy broth, all topped with cheesy Gruyère baguette slices. It’s a hearty, comforting dinner that’s perfect for cozy nights or special occasions.
Ingredients
- 2 lbs beef short ribs (bone-in preferred)
- 4 large yellow onions (about 2 lbs), thinly sliced
- 3 tbsp unsalted butter
- 2 tbsp olive oil
- 4 cloves fresh garlic, minced
- 8 cups beef broth (low-sodium preferred)
- 1 cup dry red wine (such as Cabernet or Merlot)
- 2 tbsp Worcestershire sauce
- 2 bay leaves
- 4 sprigs fresh thyme (or 1 tsp dried thyme)
- Salt and black pepper, to taste
- 1 loaf baguette (or other crusty bread)
- 2 cups shredded Gruyère cheese (about 7 oz)
Instructions
- Preheat your oven to 375°F (190°C). Slice onions thinly (about 1/4-inch). Trim excess fat from short ribs, leaving some for flavor.
- Heat olive oil in a large Dutch oven over medium-high heat. Season short ribs with salt and pepper. Sear ribs on all sides until browned, about 2 minutes per side. Remove to a plate.
- Add butter and onions to the pot. Sprinkle with a pinch of salt. Cook on medium, stirring every few minutes, until onions are deeply caramelized and jammy, about 35 minutes. If onions start sticking, add a splash of water.
- Stir in minced garlic and cook for 1 minute until fragrant. Pour in red wine, scraping up any browned bits. Simmer for 3 minutes to reduce slightly.
- Return short ribs to the pot. Add beef broth, Worcestershire sauce, bay leaves, and thyme. Bring to a boil, then reduce heat to low, cover, and simmer for 2 hours until ribs are fall-apart tender.
- Remove short ribs to a cutting board. Shred meat with two forks, discarding bones and large pieces of fat. Return shredded meat to the pot. Remove bay leaves and thyme stems. Taste and adjust salt and pepper as needed. For a thicker soup, simmer uncovered for 15 minutes more.
- Slice baguette into 1-inch thick rounds. Place on a baking sheet, sprinkle with Gruyère cheese, and broil until bubbly and golden, about 2 minutes (watch closely).
- Ladle soup into bowls, top each with a cheesy baguette slice, and garnish with fresh thyme if desired. Serve immediately.
Notes
Caramelize onions slowly for best flavor—don’t rush this step. Sear short ribs well for maximum depth. Use a dry red wine you enjoy drinking. For gluten-free, use GF bread or skip the bread and add extra cheese. Soup tastes even better the next day. Skim excess fat before serving if desired. Broil cheese directly on soup bowls for a restaurant-style finish.
- Prep Time: 20 minutes
- Cook Time: 2 hours 45 minutes
- Category: Main Course
- Cuisine: French
Nutrition
- Serving Size: About 1 1/2 cups sou
- Calories: 420
- Sugar: 7
- Sodium: 900
- Fat: 22
- Saturated Fat: 10
- Carbohydrates: 28
- Fiber: 3
- Protein: 24
Keywords: French onion soup, beef short rib soup, hearty dinner, caramelized onions, Gruyère cheese, comfort food, one-pot meal, soup recipe, winter dinner, make ahead soup