Description
Warm, hearty, and loaded with rich flavors, this French Onion Beef Short Rib Soup combines tender beef short ribs, caramelized onions, and melted cheese into a truly indulgent dish. It’s perfect for cozy evenings or a special family meal.
Ingredients
For the Soup:
2 lbs beef short ribs (Bone-in for maximum flavor)
3 large yellow onions, thinly sliced
4 tablespoons unsalted butter (for caramelizing the onions)
1 tablespoon olive oil (to sear the short ribs)
3 garlic cloves, minced
6 cups beef broth (Use high-quality broth for best flavor)
1 tablespoon Worcestershire sauce (for savory depth)
1 bay leaf (adds subtle herbal aroma)
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
Salt and pepper, to taste
For the Topping:
6 slices of baguette or crusty bread, toasted
1 1/2 cups shredded Gruyère or Swiss cheese (melts beautifully)
Instructions
Step 1: Sear the Beef Short Ribs
Heat olive oil in a Dutch oven over medium-high heat.
Season short ribs with salt and pepper. Sear the short ribs on all sides until browned, about 3-4 minutes per side.
Remove the short ribs and set them aside.
Step 2: Caramelize the Onions
Reduce heat to medium, then add butter to the same pot.
Add the sliced onions and cook, stirring occasionally, for 25-30 minutes, until golden and caramelized.
Stir in the minced garlic and cook for another 1-2 minutes.
Step 3: Build the Soup
Return the short ribs to the pot, then add the beef broth, Worcestershire sauce, bay leaf, and thyme.
Bring to a simmer, then reduce the heat to low and cover. Simmer for 2-3 hours, until the short ribs are tender and falling off the bone.
Remove the short ribs, shred the meat, and discard the bones. Return the shredded beef to the pot.
Step 4: Prepare the Topping
Preheat your broiler.
Ladle the soup into oven-safe bowls.
Place a slice of toasted baguette on top of each bowl and generously sprinkle with shredded Gruyère.
Place the bowls under the broiler for 2-3 minutes, or until the cheese is melted and bubbly.
Step 5: Serve and Enjoy
Carefully remove the bowls from the oven and serve hot.
Garnish with a sprinkle of fresh thyme, if desired.
Notes
Caramelize the onions properly: This step is key to achieving the rich, deep flavor of French onion soup. Don’t rush it!
Use bone-in short ribs: The bones add incredible depth and richness to the broth.
Cheese variety: If you don’t have Gruyère, you can use Swiss, mozzarella, or provolone.
Make Ahead: The soup actually tastes better the next day as the flavors meld.
Storage Instructions:
Refrigerate: Store in an airtight container for up to 3 days.
Freeze: Freeze (without the bread and cheese) for up to 3 months. Thaw in the fridge and reheat on the stove.
Frequently Asked Questions (FAQ):
Q1: Can I use a slow cooker instead of a Dutch oven?
Yes! Sear the ribs and caramelize the onions on the stovetop, then transfer everything to a slow cooker and cook on low for 6-8 hours.
Q2: What if I don’t have Gruyère?
You can substitute it with Swiss, mozzarella, or provolone.
Q3: Can I make this soup vegetarian?
Yes! Replace the short ribs with mushrooms and use vegetable broth for a flavorful vegetarian version.
- Prep Time: 20 minutes
- Cook Time: 3 hours
