French Onion Beef Short Rib Soup Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
