Description
A hearty and comforting soup with tender beef short ribs, caramelized onions, and a rich, savory broth. Topped with melted cheese and crusty bread, this is a luxurious twist on the classic French onion soup.
Ingredients
For the French Onion Beef Short Rib Soup:
- 3 lbs bone-in beef short ribs
- 2 tablespoons olive oil (for searing)
- 4 large yellow onions, thinly sliced
- 3 cloves garlic, minced
- 6 cups beef broth (preferably low-sodium)
- 1 cup dry white wine (such as Chardonnay)
- 2 teaspoons dried thyme
- 1 bay leaf
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce (optional, for umami flavor)
- 2 tablespoons butter
- 2 tablespoons flour (for thickening)
- 1 tablespoon balsamic vinegar (optional, for added depth)
- Optional: 6 slices of baguette or French bread (for serving)
- Optional: 1 ½ cups grated Gruyère or Swiss cheese (for topping)
Instructions
Heat 1 tablespoon of olive oil over medium-high heat in a large Dutch oven or heavy-bottomed pot. Once the oil is hot, add the beef short ribs, seasoning them with salt and pepper. Brown the short ribs on all sides, turning them with tongs for about 4-5 minutes per side. This step develops the flavor by searing the meat. Once the short ribs are browned, remove them from the pot and set them aside.
In the same pot, add another tablespoon of olive oil and melt 2 tablespoons of butter over medium heat. Add the thinly sliced onions to the pot, stirring them gently to coat them in the oil and butter. Let the onions cook, stirring occasionally, until they become soft and golden brown. This process will take about 25-30 minutes, and it’s crucial to be patient and not rush it. The caramelization process deepens the flavor of the onions, turning their natural sweetness into rich umami.
Add the minced garlic during the last 2-3 minutes of cooking the onions, and cook until fragrant, being careful not to burn it.
Once the onions are deeply caramelized, pour in the dry white wine. Stir to deglaze the pot, scraping up any browned bits from the bottom of the pot. These bits, known as fond, are packed with flavor and will help develop a rich broth. Let the wine simmer for 2-3 minutes to reduce slightly.
Add the beef broth to the pot, followed by the dried thyme, bay leaf, Worcestershire sauce, soy sauce (if using), and balsamic vinegar (if using). Stir to combine everything. Bring the mixture to a boil, then return the short ribs to the pot. Lower the heat to a simmer and cover the pot.
Let the short ribs braise in the broth for 2-2.5 hours, or until the meat is fork-tender and easily pulls away from the bone. During this time, the flavors will meld, and the short ribs will become incredibly tender. Check the pot occasionally to make sure the liquid doesn’t reduce too much; add a bit of water or broth if needed.
Once the short ribs are tender, remove them from the pot and let them cool for a few minutes. Using two forks, shred the beef off the bones and discard the bones. Return the shredded beef to the pot, stirring it into the broth and onions. Taste the soup and adjust seasoning if necessary, adding more salt or pepper if desired.
If you prefer a thicker soup, melt 2 tablespoons of butter in a separate pan over medium heat. Once melted, add 2 tablespoons of flour and stir to form a roux. Let the roux cook for about 2 minutes, then gradually whisk in a little bit of the broth from the soup, stirring to form a smooth paste. Add the roux to the soup, stirring well to incorporate it. Let the soup simmer for another 10-15 minutes to allow the flavors to meld and the soup to thicken.
If you’d like to serve the soup with cheesy croutons, preheat the oven to 400°F (200°C). Slice a baguette or French bread into 1-inch thick slices. Arrange the slices on a baking sheet and toast them in the oven for about 5-7 minutes, or until golden and crispy. After toasting, sprinkle the bread with grated Gruyère or Swiss cheese, then return to the oven for an additional 2-3 minutes to melt the cheese.
Ladle the French Onion Beef Short Rib Soup into bowls. If you prepared the cheesy croutons, place a slice on top of each bowl of soup, letting it float on the broth and melt into the soup. Serve hot and enjoy!
- Prep Time: 20 minutes
- Cook Time: 2 hours 40 minutes
Nutrition
- Calories: 400-450 kcal
- Fat: 20-25g
- Carbohydrates: 20-25g
- Protein: 30g