French Onion Beef Short Rib Soup

Why Make This Recipe

French Onion Beef Short Rib Soup is a delicious and comforting dish perfect for chilly evenings. This soup combines the rich flavors of caramelized onions and tender beef short ribs, creating a hearty meal that is sure to please everyone at the table. With its cheesy bread topping, it transforms a simple soup into a cozy dinner.

How to Make French Onion Beef Short Rib Soup

Ingredients

• 2 lbs beef short ribs
• 4 large onions, thinly sliced
• 4 cloves garlic, minced
• 6 cups beef broth
• 1 cup dry red wine
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 tablespoon fresh thyme or 1 teaspoon dried thyme
• Salt and pepper to taste
• Baguette slices
• Shredded Gruyère cheese

Directions

1. In a large pot, heat olive oil and butter over medium heat. Add onions and cook, stirring frequently, until caramelized (about 30-40 minutes).
2. Add minced garlic and thyme, and cook for another 1-2 minutes.
3. Push the onions to the side of the pot and add the beef short ribs, browning them on all sides.
4. Pour in the red wine and scrape the bottom of the pot to deglaze.
5. Add the beef broth, season with salt and pepper, and bring to a boil.
6. Reduce heat, cover, and let simmer for 2-3 hours, or until the beef is tender.
7. Preheat the oven broiler.
8. Ladle the soup into oven-safe bowls, top with baguette slices, and sprinkle with cheese.
9. Place under the broiler until cheese is bubbly and golden.
10. Serve hot and enjoy!

How to Serve French Onion Beef Short Rib Soup

Serve the soup hot right after it comes out of the oven. It pairs beautifully with a simple side salad or some crusty bread. You can also garnish with fresh thyme or parsley for an extra touch of flavor.

How to Store French Onion Beef Short Rib Soup

You can store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over low heat. If you want to freeze it, make sure to leave out the bread and cheese until you are ready to serve. The soup will freeze well for up to 3 months.

Tips to Make French Onion Beef Short Rib Soup

• To save time, consider using pre-sliced onions available at grocery stores.
• For richer flavor, use homemade beef broth if possible.
• Monitor the soup as it simmers to ensure it doesn’t dry out; add more broth if necessary.
• If you prefer, you can add other herbs like bay leaves or rosemary for more depth of flavor.

Variation

If you’d like a lighter version, you can substitute the beef short ribs with chicken thighs or use a plant-based protein for a vegetarian option. Swap the beef broth for vegetable broth to enhance the flavor further.

FAQs

1. Can I use a slow cooker for this recipe?
   Yes, you can cook the soup in a slow cooker. Brown the onions and beef in a skillet first, then transfer everything to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.

2. What type of cheese can I use instead of Gruyère?
   You can use Swiss cheese, mozzarella, or even cheddar cheese if you prefer.

3. Can I add vegetables to the soup?
   Absolutely! You can add carrots, celery, or mushrooms to add more flavor and nutrition. Just be sure to adjust the cooking time accordingly.

French Onion Beef Short Rib Soup

This hearty and comforting soup combines tender, slow-cooked beef short ribs with the rich, caramelized sweetness of traditional French onion soup, topped with a cheesy baguette crouton. It's a satisfying meal perfect for a cozy evening.

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Prep Time 30 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 30 minutes mins

Servings: 4 people

Calories: 750

Ingredients Equipment Method Notes

Ingredients

  

Main Section

• 2-3 lbs Beef short ribs bone-in, trimmed
• 2 tbsp Olive oil
• 4 large Yellow onions thinly sliced
• 4 cloves Garlic minced
• 2 tbsp All-purpose flour
• 1 cup Dry red wine such as Merlot or Cabernet Sauvignon
• 6 cups Beef broth low sodium
• 4 Fresh thyme sprigs
• 2 Bay leaves
• 1 tsp Salt or to taste
• 1/2 tsp Black pepper or to taste

For Serving

• 1 Baguette sliced 1-inch thick
• 1 cup Gruyère cheese shredded

Equipment

• Large Dutch oven or heavy-bottomed pot
• Cutting board
• Sharp knife
• Ladle
• Baking sheet

Method

 

Cooking Short Ribs and Onions

1. Pat short ribs dry, season with salt and pepper, then brown them in olive oil in a Dutch oven over medium-high heat until deeply colored on all sides; remove and set aside.
2. Add sliced onions to the same pot and cook over medium-low heat for 45-60 minutes, stirring occasionally, until deeply caramelized and golden brown.
3. Stir in minced garlic and flour, cooking for 1 minute until fragrant; then deglaze the pot with red wine, scraping up any browned bits.
4. Return the browned short ribs to the pot, add beef broth, thyme, and bay leaves, bringing to a simmer.
5. Cover the Dutch oven and braise in a preheated 325°F (160°C) oven for 2.5 to 3 hours, or until the short ribs are fork-tender.

Serving

1. Carefully remove the short ribs from the soup, shred the meat from the bones, and discard bones, thyme sprigs, and bay leaves; return shredded meat to the soup.
2. Taste and adjust seasoning as needed, then ladle the hot soup into oven-safe bowls.
3. Top each bowl with a baguette slice, generously sprinkle with shredded Gruyère cheese, and broil until the cheese is bubbly and golden brown.

Notes

For the best flavor, don't rush the caramelization of the onions. The longer and slower they cook, the sweeter and deeper the flavor will be. You can also prepare the short ribs ahead of time and assemble the soup just before serving.