Description
A rich and flavorful French Onion Beef Short Rib Soup combining tender, slow-cooked beef short ribs with caramelized onions, aromatic herbs, and a savory broth. Topped with toasted French baguette slices and melted Gruyère and Parmesan cheeses, this comforting soup is perfect for a hearty meal.
Ingredients
Scale
Meat
- 2 pounds beef short ribs
Vegetables and Herbs
- 2 large onions, thinly sliced
- 4 cloves garlic, minced
- 1 tablespoon fresh thyme, chopped
- 1 bay leaf
Liquids and Sauces
- 2 tablespoons olive oil
- 4 cups beef broth
- 1 cup dry white wine
- 1 tablespoon Worcestershire sauce
Seasonings
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Breads and Cheese
- 4 slices French baguette
- 1 1/2 cups Gruyère cheese, shredded
- 1/2 cup Parmesan cheese, grated
Instructions
- Heat the olive oil: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat to prepare for browning the meat.
- Season the beef: Season the beef short ribs evenly with salt and black pepper to enhance flavor.
- Brown the short ribs: Add the beef short ribs to the pot and brown them on all sides for about 8 minutes to develop a deep flavor base.
- Remove the meat: Take the browned beef short ribs out of the pot and set them aside temporarily.
- Sauté the onions: Add the thinly sliced onions to the pot and cook, stirring occasionally, until they begin to soften, about 10 minutes, allowing them to caramelize slightly.
- Add garlic: Stir in the minced garlic and cook while stirring constantly for 1 to 2 minutes until fragrant, avoiding burning.
- Add herbs: Mix in the fresh thyme and bay leaf, ensuring they blend with the onion and garlic base for aromatic richness.
- Deglaze with wine: Pour in the dry white wine and scrape up any browned bits from the pot’s bottom to incorporate all flavors.
- Return the meat & add broth: Place the beef short ribs back into the pot and add the beef broth to create the soup’s liquid base.
- Simmer: Bring the mixture to a simmer, then reduce heat to low for gentle cooking.
- Cook slowly: Cover the pot and cook the soup for 2 to 3 hours until the beef short ribs are tender and can be shredded easily with a fork.
- Remove ribs: Once cooked, remove the short ribs from the pot and allow them to cool slightly for easier handling.
- Discard bay leaf: Remove and discard the bay leaf from the soup to avoid any bitterness in the final dish.
- Shred the beef: Use two forks to shred the beef off the bones, discarding bones and excess fat for a lean texture.
- Return shredded beef: Stir the shredded beef back into the soup to combine all components evenly.
- Preheat oven: Heat the oven to 400°F (200°C) to prepare for toasting the bread.
- Toast baguette slices: Arrange the French baguette slices on a baking sheet and toast in the oven for about 5 minutes until golden and crispy.
- Ladle soup: Pour the soup with beef and broth into oven-safe bowls, ensuring equal portions.
- Add toasted bread: Place one toasted slice of baguette atop each bowl of soup as the base for cheese.
- Top with cheese: Evenly sprinkle shredded Gruyère and grated Parmesan cheeses over each baguette slice.
- Broil cheese: Place the bowls under the oven broiler for 2 to 3 minutes until the cheese is melted, bubbly, and lightly browned.
- Remove safely: Carefully take the bowls out of the oven and let them cool for a few minutes before serving to avoid burns.
- Serve: Serve the French Onion Beef Short Rib Soup hot, enjoying the rich broth, tender beef, and melted cheesy topping.
Notes
- Use a heavy-bottomed pot or Dutch oven to ensure even heat distribution during browning and simmering.
- Allow onions to cook slowly for better caramelization and deeper flavor development.
- Shredding beef improves texture and makes it easier to eat in the soup.
- Use oven-safe bowls to broil the cheese topping directly on the soup for a classic French onion soup experience.
- If preferred, replace dry white wine with additional beef broth or a splash of apple cider vinegar for deglazing.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
