Description
A hearty and comforting soup that combines the rich flavors of French onion soup with tender braised beef short ribs. Perfect for chilly evenings or special occasions.
Ingredients
Scale
- 2 pounds bone-in beef short ribs, trimmed of excess fat
- 4 large yellow onions, thinly sliced
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 6 cups low-sodium beef broth
- 1 cup dry red wine (e.g., cabernet or merlot)
- 4 sprigs fresh thyme
- 2 bay leaves
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Thick slices of French bread, toasted
- 1 ½ cups Gruyère cheese, shredded
Instructions
- Season the beef short ribs generously with salt and pepper. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Sear the short ribs for about 4 minutes per side until browned. Remove and set aside.
- Lower the heat to medium and add 2 tablespoons of unsalted butter to the pot. Once melted, add the sliced onions and a pinch of salt. Stir frequently for 25-30 minutes until the onions are deep golden brown and jammy.
- Stir in the minced garlic and cook for 1-2 minutes until fragrant. Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let the wine simmer for about 5 minutes.
- Return the short ribs to the pot. Add the beef broth, thyme, and bay leaves. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let simmer for 2-2.5 hours, or until the short ribs are fall-apart tender.
- While the soup is simmering, preheat your oven to 375°F (190°C). Place the slices of French bread on a baking sheet and toast them until golden brown, about 5-7 minutes.
- Remove the short ribs and shred the meat, discarding the bones. Return the meat to the pot and taste for seasoning—add more salt or pepper if needed.
- Ladle the soup into oven-safe bowls. Top each with a slice of toasted French bread and a generous handful of Gruyère cheese. Place under the broiler for 2-3 minutes, or until the cheese is bubbling and golden. Serve hot!
Notes
[‘Don’t rush the onions; stir them often and keep the heat moderate.’, ‘Use dry red wine like merlot or cabernet for the best flavor.’, ‘Be patient during the simmering process for tender ribs.’, ‘Freshly grated Gruyère cheese melts more evenly.’, ‘Taste the soup before serving to adjust seasoning.’]
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Category: Soup
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6
- Sodium: 850
- Fat: 25
- Saturated Fat: 12
- Carbohydrates: 20
- Fiber: 3
- Protein: 30
Keywords: French onion soup, beef short rib soup, comfort food, hearty soup, winter recipe