Description
This French Onion Beef Short Rib Soup combines the deep, rich flavors of caramelized onions with tender, braised beef short ribs in a hearty broth. Finished with toasted baguette slices and melted Gruyère cheese, this comforting soup is perfect for a cozy meal that highlights classic French techniques with a robust American twist.
Ingredients
Scale
Beef and Broth
- 2 pounds beef short ribs, bone-in
- 1 tablespoon olive oil
- 6 cups beef broth
- 1 cup dry red wine
- 2 bay leaves
- 1 teaspoon Worcestershire sauce
Vegetables and Seasonings
- 2 large onions, thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 2 tablespoons all-purpose flour
Garnish
- 4 slices French baguette
- 1 cup shredded Gruyère cheese
Instructions
- Preheat and Sear: Preheat your oven to 325°F (165°C). Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Season the beef short ribs with salt and pepper, then sear them in the hot oil until browned on all sides, about 3 to 4 minutes per side. Remove the ribs from the pot and set aside.
- Caramelize Onions: In the same pot, add the thinly sliced onions and cook over medium heat, stirring frequently, until they become deeply caramelized and golden brown, about 15 to 20 minutes. This slow cooking will develop the sweet and savory base of your soup.
- Add Garlic and Flour: Add the minced garlic to the onions and sauté for 1 minute until fragrant. Sprinkle the all-purpose flour over the onions and stir well to coat evenly, which will help thicken the soup.
- Deglaze and Add Liquids: Slowly pour in the dry red wine, scraping up any browned bits from the bottom of the pot for extra flavor. Then add the beef broth, dried thyme, bay leaves, and Worcestershire sauce. Stir to combine.
- Braise the Short Ribs: Return the seared short ribs to the pot and bring the liquid to a simmer. Cover the pot and transfer it to the preheated oven. Let the beef braise gently for 2 1/2 to 3 hours until the meat is tender and tender enough to fall off the bone.
- Shred Beef: Remove the short ribs from the soup and shred the meat off the bones. Discard the bones and return the shredded beef to the soup, stirring to combine.
- Prepare for Broiling: Preheat your broiler. Ladle the hot soup into oven-safe bowls, top each bowl with a slice of French baguette, and generously sprinkle shredded Gruyère cheese over the bread.
- Broil and Serve: Place the bowls under the broiler for 2 to 3 minutes, or until the cheese is melted, bubbly, and golden. Remove carefully and serve immediately for a warm, comforting meal.
Notes
- For extra depth of flavor, deglaze the pot with a splash of brandy before adding the red wine.
- You can prepare the soup a day ahead; refrigerate and reheat before broiling with the bread and cheese.
- To make gluten-free, substitute all-purpose flour with gluten-free flour and use gluten-free bread.
- Use a heavy, oven-safe pot like a Dutch oven to ensure even heat distribution during braising.
- Be patient while caramelizing onions as it greatly enhances the soup’s flavor.
