French Onion Beef Short Rib Soup Recipe

Introduction

French Onion Beef Short Rib Soup is a rich and comforting dish that combines tender, slow-cooked beef with the deep, sweet flavors of caramelized onions. Topped with toasted baguette and melted Gruyère cheese, it’s a perfect meal for chilly evenings or special gatherings.

Ingredients

• 2 pounds beef short ribs
• 1 tablespoon olive oil
• 4 large onions, thinly sliced
• 4 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• 1 teaspoon fresh rosemary, chopped
• 8 cups beef broth
• 1 cup dry white wine
• 2 tablespoons Worcestershire sauce
• Salt and pepper to taste
• 8 slices of French baguette
• 2 cups shredded Gruyère cheese

Instructions

1. Step 1: Preheat your oven to 350°F. Heat olive oil in a large oven-safe pot over medium-high heat. Season the short ribs with salt and pepper, then sear them until browned on all sides, about 3-4 minutes per side. Remove the ribs and set aside.
2. Step 2: In the same pot, add the sliced onions and cook, stirring frequently, until caramelized and golden brown, about 20-25 minutes. Add the minced garlic, thyme, and rosemary, and cook for another 2 minutes.
3. Step 3: Pour in the white wine, scraping the bottom of the pot to deglaze. Let simmer for about 5 minutes until the wine reduces slightly.
4. Step 4: Return the short ribs to the pot, add beef broth and Worcestershire sauce. Bring to a simmer, cover, and transfer the pot to the oven. Cook for 2-2.5 hours, or until the meat is tender and falling off the bone.
5. Step 5: Remove the pot from the oven. Carefully take out the short ribs, shred the meat, and discard the bones. Return the shredded meat to the pot and stir.
6. Step 6: Preheat the broiler. Place baguette slices on a baking sheet and broil until golden brown, about 1-2 minutes per side.
7. Step 7: To serve, ladle soup into bowls, top each with a toasted baguette slice, and sprinkle generously with Gruyère cheese. Place bowls under the broiler for 2-3 minutes until the cheese is bubbly and golden.

Tips & Variations

• Use a bone-in short rib for extra depth of flavor in the broth.
• Substitute Gruyère with Swiss or mozzarella if you prefer a milder cheese.
• For a richer soup, add a splash of brandy or cognac when deglazing the pot.
• Caramelize onions slowly over low heat to enhance their sweetness and flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat. For best texture, toast fresh baguette and sprinkle fresh cheese before serving again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without an oven-safe pot?

Yes, you can sear the short ribs and caramelize the onions in a regular pan, then transfer everything to a Dutch oven or a slow cooker for the long cooking process.

What can I use if I don’t have fresh herbs?

Dried thyme and rosemary can be substituted; use about one-third the amount since dried herbs are more concentrated.

French Onion Beef Short Rib Soup Recipe

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4.5 from 86 reviews

This French Onion Beef Short Rib Soup is a rich and flavorful dish that combines tender, slow-cooked beef short ribs with caramelized onions in a savory broth. Topped with toasted baguette slices and melted Gruyère cheese, it’s a comforting and elegant soup perfect for a cozy meal.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 2 hours 40 minutes
• Total Time: 3 hours
• Yield: 6 servings 1x
• Category: Soup
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Beef and Broth

• 2 pounds beef short ribs
• 8 cups beef broth
• 1 cup dry white wine
• 2 tablespoons Worcestershire sauce
• Salt and pepper to taste

Vegetables and Herbs

• 1 tablespoon olive oil
• 4 large onions, thinly sliced
• 4 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• 1 teaspoon fresh rosemary, chopped

Toppings

• 8 slices of French baguette
• 2 cups shredded Gruyère cheese

Instructions

1. Preheat and Sear the Short Ribs: Preheat your oven to 350°F. In a large oven-safe pot, heat the olive oil over medium-high heat. Season the short ribs with salt and pepper, then sear them in the pot until browned on all sides, about 3-4 minutes per side. Remove the ribs and set aside.
2. Caramelize Onions: In the same pot, add the sliced onions and cook, stirring frequently, until they are caramelized and golden brown, about 20-25 minutes. Add the minced garlic, thyme, and rosemary, and cook for an additional 2 minutes.
3. Deglaze with Wine: Pour in the white wine, scraping the bottom of the pot to deglaze it. Let it simmer for about 5 minutes until the wine reduces slightly.
4. Combine and Oven Cook: Return the short ribs to the pot, then add the beef broth and Worcestershire sauce. Bring the mixture to a simmer, cover, and transfer the pot to the preheated oven. Cook for 2-2.5 hours, or until the meat is tender and falling off the bone.
5. Shred Meat: Once the soup is ready, remove the pot from the oven. Carefully take out the short ribs, shred the meat, and discard the bones. Return the shredded meat to the pot and stir to combine.
6. Toast Baguette Slices: Preheat the broiler. Place the baguette slices on a baking sheet and broil until golden brown, about 1-2 minutes per side.
7. Assemble and Broil: To serve, ladle the soup into bowls, top each bowl with a slice of toasted baguette, and sprinkle generously with Gruyère cheese. Place the bowls under the broiler for 2-3 minutes, or until the cheese is bubbly and golden.

Notes

• For best results, use a heavy, oven-safe pot like a Dutch oven.
• If you don’t have fresh herbs, you can substitute with 1/2 teaspoon dried thyme and rosemary.
• Be careful when broiling the bread and cheese to avoid burning; keep a close eye on it.
• This soup can be made a day ahead; flavors develop even more after resting overnight.
• For a richer flavor, you can deglaze with a splash of brandy or sherry in place of white wine.

Keywords: French onion soup, beef short ribs, caramelized onions, Gruyère cheese, hearty soup, French cuisine