Description
A rich and comforting French Onion Beef Short Rib Soup featuring tender, slow-cooked short ribs and deeply caramelized onions, topped with toasted baguette slices and melted Gruyère cheese for a perfect blend of savory and cheesy flavors.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 2 pounds beef short ribs, bone-in
- Salt and freshly ground black pepper to taste
- 3 large yellow onions, thinly sliced
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1/2 cup dry white wine
- 6 cups beef broth
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- 1 bay leaf
- 1 baguette, sliced and toasted
- 2 cups Gruyère cheese, grated
- Fresh parsley, chopped for garnish (optional)
Instructions
- Prepare and Brown the Short Ribs: Season the beef short ribs with salt and black pepper. Heat olive oil in a large Dutch oven over medium-high heat. Brown the short ribs on all sides to develop a deep flavor, then remove and set aside.
- Caramelize the Onions: Add thinly sliced onions to the Dutch oven and cook over medium heat, stirring occasionally, for 25-30 minutes until they are deeply caramelized. Adjust the heat as needed to prevent burning.
- Add Garlic: Stir in the minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn it.
- Incorporate Flour: Sprinkle the flour over the caramelized onions and garlic. Cook while stirring constantly for 2 minutes to cook out the raw flour taste.
- Deglaze with Wine: Pour in the dry white wine, scraping the bottom of the pot to loosen any browned bits. Cook for 3-4 minutes until the wine is reduced by half.
- Add Broth and Herbs: Return the browned short ribs to the pot. Pour in the beef broth, add thyme and bay leaf. Bring the mixture to a boil over high heat, then reduce to a simmer.
- Simmer the Soup: Cover the pot and let it simmer for 2 to 2.5 hours until the short ribs are tender and falling off the bone.
- Shred the Meat: Preheat the oven broiler. Remove the short ribs from the soup and shred the meat, discarding bones and excess fat. Return the shredded meat to the soup and adjust seasoning with salt and pepper as needed.
- Prepare Bowls for Broiling: Ladle the soup into oven-safe bowls. Top each with a slice of toasted baguette and a generous amount of grated Gruyère cheese.
- Melt Cheese Under Broiler: Place the bowls under the preheated broiler for 3-5 minutes until the cheese melts, bubbles, and develops golden spots.
- Garnish and Serve: Carefully remove from oven, garnish with chopped fresh parsley if desired, and serve hot for a delicious and hearty meal.
Notes
- Use bone-in short ribs for maximum flavor and tenderness.
- Stir the onions frequently during caramelization to prevent burning and ensure even browning.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- The topping can be varied with Swiss or mozzarella cheese if Gruyère is unavailable.
- Ensure the bowls used for broiling are oven-safe to avoid accidents.
