Description
A hearty and comforting French onion beef soup featuring tender slow-cooked short ribs and rich caramelized onions, topped with toasted baguette slices and melted Gruyère cheese.
Ingredients
- 3 pounds beef short ribs (bone-in preferred)
- 5 large yellow onions, thinly sliced (about 1.5 lbs)
- 8 cups low-sodium beef broth
- 1 cup dry white wine
- 4 cloves garlic, minced (about 2 teaspoons)
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 2 bay leaves
- 8 slices baguette, toasted
- 2 cups shredded Gruyère cheese (about 200g)
- Salt and freshly ground black pepper to taste
Instructions
- Pat the short ribs dry with paper towels. Heat olive oil in a Dutch oven over medium-high heat. Brown the ribs on all sides until golden crust forms, about 3-4 minutes per side. Remove ribs and set aside.
- In a large skillet, melt butter with a splash of olive oil over medium-low heat. Add sliced onions and a pinch of salt. Cook low and slow, stirring every 5 minutes, scraping browned bits. After 30 minutes, add minced garlic and continue cooking until onions are rich golden brown, about 10-15 more minutes.
- Return the Dutch oven to medium heat. Add caramelized onions to the pot. Pour in white wine to deglaze, scraping browned bits. Let wine reduce by half, about 3-4 minutes.
- Add beef broth, thyme sprigs, bay leaves, and browned short ribs back into the pot. Bring to a simmer.
- Cover pot partially and reduce heat to low. Simmer gently for 2.5 to 3 hours until ribs are fork-tender and falling apart. Skim off foam or excess fat occasionally.
- Remove ribs from pot and shred meat, discarding bones and excess fat. Return shredded beef to pot. Season with salt and pepper. Remove thyme sprigs and bay leaves.
- Preheat oven broiler. Arrange baguette slices on a baking sheet and toast until golden and crisp, about 2-3 minutes per side.
- Ladle hot soup into oven-safe bowls. Top each with toasted baguette slice and a generous handful of shredded Gruyère. Place bowls on a baking sheet under broiler until cheese bubbles and browns slightly, about 5-7 minutes. Watch carefully to avoid burning.
- Serve immediately with cracked black pepper and optional fresh thyme.
Notes
[‘Caramelize onions low and slow to avoid burning and develop rich sweetness.’, ‘Brown short ribs well to add deep flavor.’, ‘Use fresh thyme sprigs for best flavor; remove before serving.’, ‘Deglaze pot with wine or broth to lift caramelized bits and add complexity.’, ‘Broil cheese carefully to avoid burning; watch closely.’, ‘Leftovers taste better the next day; reheat gently with splash of broth.’, ‘Slow cooker option: brown ribs and caramelize onions first, then cook on low 6-8 hours.’, ‘Substitute chuck roast for short ribs if desired.’, ‘For gluten-free, omit baguette or use gluten-free bread.’]
- Prep Time: 20 minutes
- Cook Time: 3 hours 15 minutes
- Category: Main Course
- Cuisine: French
Nutrition
- Serving Size: 1 bowl (approximatel
- Calories: 520
- Sugar: 6
- Sodium: 680
- Fat: 32
- Saturated Fat: 14
- Carbohydrates: 22
- Fiber: 3
- Protein: 38
Keywords: French onion soup, beef soup, short ribs, caramelized onions, comfort food, slow cooker, Gruyère cheese, hearty soup