Why Make This Recipe
French Onion Beef Short Rib Soup is a delightful dish that brings together the rich flavors of caramelized onions and tender short ribs. It’s perfect for cozy dinners or gatherings with friends. The blend of savory broth, melted cheese, and crusty bread makes every bowl feel like a warm hug. Plus, it’s a great way to enjoy a classic French onion soup with a hearty twist.
How to Make French Onion Beef Short Rib Soup
Ingredients:
For the Short Ribs:
- 2 lbs beef short ribs (bone-in for best flavor)
- Salt and pepper, to taste
- 2 tablespoons olive oil
For the Soup Base:
- 3 tablespoons unsalted butter
- 4 large yellow onions, thinly sliced
- 1 teaspoon sugar
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1/2 cup dry white wine (optional, or use more broth)
- 8 cups beef broth (preferably low sodium)
- 1 tablespoon Worcestershire sauce
- 2 sprigs fresh thyme
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
For the Topping:
- 1 baguette, sliced into rounds
- 2 cups shredded Gruyère cheese (or Swiss, or a mix)
Directions:
Brown the Short Ribs
Season short ribs generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear short ribs on all sides until deeply browned, about 3-4 minutes per side. Remove from pot and set aside.Caramelize the Onions
Reduce heat to medium-low. Add butter and sliced onions. Cook onions slowly, stirring occasionally, until golden brown and caramelized (about 30–40 minutes). Add sugar halfway through to enhance caramelization. Stir in garlic and cook for 1–2 minutes.Build the Soup Base
Sprinkle flour over the onions and cook, stirring, for 1–2 minutes. Deglaze with white wine, scraping up any browned bits. Add beef broth, Worcestershire sauce, thyme, and bay leaf. Return short ribs to the pot. Bring to a boil, then reduce to a gentle simmer. Cover and simmer for 2.5–3 hours, or until short ribs are fall-off-the-bone tender.Finish the Soup
Remove short ribs, shred the meat, and discard bones. Return shredded meat to the pot. Discard thyme sprigs and bay leaf. Adjust seasoning with salt and pepper.Prepare the Topping
Preheat broiler. Toast baguette slices until lightly golden. Ladle soup into oven-safe bowls. Top each with a slice of toasted baguette and a generous mound of cheese. Place bowls on a baking sheet and broil until cheese is melted and bubbly.
How to Serve French Onion Beef Short Rib Soup
Serve the soup hot, directly from the oven if possible. Ladle it into bowls, making sure to include a good amount of shredded beef and broth. Top each bowl with a cheesy baguette slice for a delicious finish. This dish pairs well with a simple green salad or some pickled vegetables.
How to Store French Onion Beef Short Rib Soup
To store leftovers, let the soup cool completely. Place it in an airtight container and refrigerate for up to 3 days. You can also freeze the soup for up to 3 months. If freezing, omit the cheesy topping; add it fresh when reheating.
Tips to Make French Onion Beef Short Rib Soup
- For more flavor, you can add some herbs like rosemary or parsley to the soup.
- Make sure to caramelize the onions well for a deep, rich flavor.
- Use good quality beef broth for best results.
- If you like a thicker soup, add more flour or let it simmer longer to reduce.
Variation
You can use chicken thighs instead of short ribs for a lighter version. Additionally, you can try different types of cheese on top, like mozzarella or cheddar.
FAQs
1. Can I make this soup in advance?
Yes, you can prepare the soup a day in advance. Just reheat before serving, and add the cheese topping fresh right before broiling.
2. What if I don’t have a Dutch oven?
You can use any large, heavy-bottomed pot or a slow cooker. Just follow the same steps!
3. Can I use other vegetables in the soup?
Absolutely! Carrots and celery can add additional flavor and nutrition to the broth. Just chop them and add them when you cook the onions.
