Description
This French Onion Beef Short Rib Soup is a hearty and comforting dish that brings together the rich, tender beef short ribs with the sweet, savory depth of caramelized onions. With each spoonful, the flavors meld together perfectly, creating a bowl of pure comfort.
Ingredients
2 lbs beef short ribs
4 tablespoons butter
4 large onions, thinly sliced
4 cloves garlic, minced
1 tablespoon fresh thyme leaves
1 bay leaf
6 cups beef broth
1 cup dry red wine (optional)
1 tablespoon Worcestershire sauce
Salt and pepper to taste
4 slices baguette or French bread
1 cup Gruyère cheese, grated
Instructions
- Preheat the oven to 350°F (175°C). Season the beef short ribs generously with salt and pepper.
- In a large oven-safe pot or Dutch oven, heat the butter over medium-high heat. Once melted, sear the short ribs on all sides until browned, about 4-5 minutes per side. Remove the ribs and set them aside.
- In the same pot, add the sliced onions and cook, stirring occasionally, until caramelized, about 25-30 minutes. The onions should be golden brown and very soft.
- Add the garlic, thyme, and bay leaf, and cook for an additional 2 minutes until fragrant.
- Pour in the wine (if using) and scrape up any browned bits from the bottom of the pot. Add the beef broth and Worcestershire sauce. Stir well.
- Return the short ribs to the pot, ensuring they are submerged in the broth. Cover and transfer the pot to the oven. Bake for 2.5-3 hours, or until the beef is tender and falls off the bone.
- Remove the short ribs from the pot, discard the bones, and shred the meat. Return the shredded beef to the soup, stirring to combine.
- Meanwhile, toast the slices of baguette in the oven until crispy, about 5 minutes.
- Ladle the soup into bowls, top each with a toasted slice of baguette, and sprinkle with grated Gruyère cheese. Return the bowls to the oven and broil for 2-3 minutes until the cheese is melted and bubbly.
Notes
Vegetarian Option: You can swap the beef short ribs with mushrooms like cremini or portobello for a hearty vegetarian version of this soup.
Different Cheese: If you don’t have Gruyère cheese, you can substitute it with Swiss cheese, mozzarella, or even provolone.
Spicy Kick: For a bit of heat, try adding a pinch of red pepper flakes or a dash of hot sauce to the broth.
Herb Variation: If you don’t have fresh thyme, you can use dried thyme or even try rosemary for a different herbal flavor.
Storage: Store any leftover soup in an airtight container in the refrigerator for up to 3 days. This soup can be frozen for up to 3 months. Reheat by warming on the stovetop over medium heat.
Wine: You can omit the wine and use extra beef broth or a splash of balsamic vinegar for depth of flavor.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Soup
- Method: Baking, Searing, Simmering
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg
