French Onion Beef Short Rib Soup
This hearty and warming French Onion Beef Short Rib Soup elevates classic flavors with tender beef short ribs and caramelized onions, perfect for cozy dinners.
Ingredients
Meat & Broth
- 2 pounds beef short ribs
- 6 cups beef broth Can substitute with vegetable broth for a vegetarian version.
- 1 cup dry red wine Merlot or Cabernet Sauvignon works well.
Vegetables
- 4 large onions, thinly sliced Caramelize for depth of flavor.
- 4 cloves garlic, minced
- 1 bay leaf bay leaf Remove before serving.
Seasonings & Fats
- 2 tablespoons olive oil For searing the short ribs.
- 1 teaspoon brown sugar Enhances sweetness of onions.
- 2 tablespoons balsamic vinegar For deglazing the pot.
- 1 tablespoon Worcestershire sauce Check for gluten-free if needed.
- 1 tablespoon fresh thyme leaves Or 1 teaspoon dried thyme.
- Salt Salt and black pepper, to taste
Bread & Cheese
- 4 slices French baguette Gratiné for serving.
- 1 cup grated Gruyère cheese Can substitute with Swiss or mozzarella.
Garnish
- to taste Chopped fresh parsley For garnish before serving.
Instructions
Preparation
- Gather all your ingredients.
- Thinly slice the onions and mince the garlic.
- Season the beef short ribs generously with salt and black pepper.
Cooking
- Heat olive oil in a heavy-bottomed Dutch oven over medium-high heat.
- Sear the beef short ribs until golden brown, about 3-4 minutes per side.
- Remove the short ribs and set aside.
- In the same pot, add sliced onions and cook slowly over medium heat, stirring occasionally for 20-30 minutes, until caramelized.
- Add minced garlic and brown sugar to the onions, cooking for an additional 2-3 minutes.
- Deglaze the pot with balsamic vinegar, scraping up any flavorful bits from the bottom.
- Add thyme, bay leaf, beef broth, red wine, and Worcestershire sauce, stirring together.
- Return the seared short ribs to the pot and bring to a boil.
- Cover and bake in a preheated oven at 325°F (165°C) for 2 to 2.5 hours until the beef is fork-tender.
- Remove the bay leaf and shred the beef before returning to the pot.
Serving
- Adjust seasoning with salt and pepper to taste.
- Ladle the soup into bowls and top with a slice of baguette and grated Gruyère cheese.
- Optional: Broil until the cheese is melted and golden.
Notes
Store in an airtight container; refrigerate for up to three days or freeze for three months. Reheat on stovetop, adding broth or water if it thickens.