French Onion Beef Short Rib Soup
A hearty and comforting soup that combines tender beef short ribs with caramelized onions and rich beef broth, topped with Gruyère cheese and baked to perfection.
Ingredients
Main Ingredients
- 2 lbs beef short ribs
- 3 large yellow onions, thinly sliced
- 6 cups beef broth preferably homemade
- 2 tsp fresh thyme leaves
- 2 leaves bay leaves
- 4 slices sourdough bread or any crusty bread
- 1 cup Gruyère cheese, shredded can substitute with Swiss or mozzarella
- 2 tbsp unsalted butter
- to taste Salt and pepper
Instructions
Preparation
- Prep your workspace and gather all ingredients.
- Slice the onions using a sharp knife to ensure even cooking.
Cooking
- Melt the butter in a large pot over medium heat.
- Add sliced onions and stir occasionally until they turn a deep golden brown, about 30 minutes.
- Push the onions to the side and sear the short ribs in the center for 5-7 minutes until browned.
- Pour in the beef broth, add thyme and bay leaves, and bring to a gentle boil.
- Reduce heat to low and let the soup simmer uncovered for about 2 hours, until the meat is tender.
- Preheat the oven to 350°F (175°C).
- Ladle the soup into oven-safe bowls and top each with a slice of sourdough bread.
- Sprinkle about ¼ cup of Gruyère cheese on top of each slice.
- Bake for 15-20 minutes until the cheese is bubbly and golden brown.
- Remove from the oven and allow to cool slightly before serving.
- Garnish with fresh thyme leaves, if desired.
Notes
This soup is perfect for casual weeknight dinners or dinner parties. Pair it with a full-bodied red wine for best results.