Description
A hearty and comforting soup that combines the rich flavors of French onion soup with tender braised beef short ribs. Perfect for chilly evenings or special occasions.
Ingredients
Scale
- 2 pounds bone-in beef short ribs, trimmed of excess fat
- 4 large yellow onions, thinly sliced
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 6 cups low-sodium beef broth
- 1 cup dry red wine (e.g., cabernet or merlot)
- 4 sprigs fresh thyme
- 2 bay leaves
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Thick slices of French bread, toasted
- 1 ½ cups Gruyère cheese, shredded
Instructions
- Season the beef short ribs generously with salt and pepper. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Sear the short ribs for about 4 minutes per side until browned. Remove and set aside.
- Lower the heat to medium and add 2 tablespoons of unsalted butter to the pot. Once melted, add the sliced onions and a pinch of salt. Stir frequently for 25-30 minutes until the onions are deep golden brown and jammy.
- Stir in the minced garlic and cook for 1-2 minutes until fragrant. Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let the wine simmer for about 5 minutes.
- Return the short ribs to the pot. Add the beef broth, thyme, and bay leaves. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let simmer for 2-2.5 hours, or until the short ribs are fall-apart tender.
- While the soup is simmering, preheat your oven to 375°F (190°C). Place the slices of French bread on a baking sheet and toast them until golden brown, about 5-7 minutes.
- Remove the short ribs and shred the meat, discarding the bones. Return the meat to the pot and taste for seasoning—add more salt or pepper if needed.
- Ladle the soup into oven-safe bowls. Top each with a slice of toasted French bread and a generous handful of Gruyère cheese. Place under the broiler for 2-3 minutes, or until the cheese is bubbling and golden. Serve hot!
Notes
- Prep Time: 30 minutes
- Cook Time: 2.5 hours
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
Keywords: French Onion Beef Short Rib Soup