French Onion Beef Short Rib Soup Recipe

Introduction

French Onion Beef Short Rib Soup is a rich and comforting twist on the classic French onion soup. Tender beef short ribs add hearty depth, while caramelized onions and melted Gruyère cheese create a perfect balance of flavors. This soup is ideal for cozy dinners or special occasions.

Ingredients

• 2 pounds beef short ribs
• 4 large onions, thinly sliced
• 6 cups beef broth
• 2 sprigs fresh thyme
• 1 cup grated Gruyère cheese
• 1 baguette, sliced
• Salt and pepper, to taste
• 2 tablespoons olive oil or butter

Instructions

1. Step 1: In a large pot, heat olive oil or butter over medium heat and add the sliced onions. Cook slowly, stirring frequently, until they are deeply caramelized and golden brown, about 30-40 minutes.
2. Step 2: While the onions cook, season the beef short ribs with salt and pepper. In a separate pan, brown the ribs on all sides to develop flavor, then transfer them to the pot with the caramelized onions.
3. Step 3: Pour in the beef broth and add the thyme sprigs. Bring the soup to a boil, then reduce the heat and let it simmer gently for 2 to 3 hours, until the short ribs are tender and flavorful.
4. Step 4: Remove the ribs and shred the meat, discarding bones and excess fat. Return the shredded meat to the soup and adjust seasoning as needed.
5. Step 5: Preheat the oven broiler. Ladle the soup into oven-safe bowls, top each with a slice of baguette, and generously sprinkle with grated Gruyère cheese.
6. Step 6: Place the bowls under the broiler until the cheese is melted, bubbly, and golden, about 3-5 minutes. Serve immediately.

Tips & Variations

• Use dry white wine to deglaze the pan after browning the ribs for added depth of flavor.
• Swap Gruyère for Swiss or mozzarella if unavailable, but Gruyère offers the best melting qualities and flavor.
• For a quicker version, use store-bought caramelized onions and pre-cooked shredded beef, though slow cooking yields the richest taste.
• Fresh thyme can be replaced with rosemary or bay leaves depending on your preference.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth if the soup has thickened. To reheat with the cheese topping, you can place soup in oven-safe bowls and broil briefly until bubbly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup in a slow cooker?

Yes, after browning the onions and ribs on the stove, transfer everything to a slow cooker and cook on low for 6-8 hours until the meat is tender.

What type of onions work best for this soup?

Yellow onions are ideal due to their natural sweetness and ability to caramelize well, enhancing the flavor of the soup.

French Onion Beef Short Rib Soup Recipe

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★★★★★

4.7 from 94 reviews

A rich and comforting French Onion Beef Short Rib Soup that combines tender, slow-simmered beef short ribs with deeply caramelized onions and savory beef broth. Topped with crusty baguette slices and melted Gruyère cheese, this soup is a hearty meal perfect for cozy evenings.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 3 hours 15 minutes
• Total Time: 3 hours 35 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: French

Ingredients

Scale 1x2x3x

Soup Ingredients

• 2 lbs beef short ribs
• 6 large onions, thinly sliced
• 6 cups beef broth
• 2 tsp fresh thyme leaves
• Salt and freshly ground black pepper, to taste

Topping

• 1 baguette, sliced
• 2 cups grated Gruyère cheese

Instructions

1. Caramelize Onions: In a large heavy-bottomed pot, heat a few tablespoons of oil over medium heat. Add the thinly sliced onions and cook slowly, stirring occasionally, until they become a deep golden brown and caramelized. This process takes about 45 minutes and imparts a rich, sweet flavor to the soup base.
2. Brown the Short Ribs: While the onions are cooking, season the beef short ribs with salt and pepper. In a separate skillet over medium-high heat, brown the ribs on all sides until nicely seared. This step locks in flavor and adds depth to the broth.
3. Simmer the Soup: Transfer the caramelized onions to the pot if not already in one, add the beef broth and fresh thyme. Add the browned short ribs to the broth. Bring to a gentle boil, then reduce to a simmer. Cover and let the soup cook for about 2 to 3 hours, or until the meat is tender and falling off the bone.
4. Prepare the Toppings: Preheat your oven’s broiler. Place the baguette slices on a baking sheet and toast until lightly golden. Remove ribs from the soup, shred the meat, and discard bones. Return shredded meat to the soup and season with salt and pepper to taste.
5. Assemble and Broil: Ladle the hot soup into oven-safe bowls. Top each bowl with toasted baguette slices and a generous amount of grated Gruyère cheese. Place the bowls under the broiler until the cheese is melted and bubbly, about 2 to 4 minutes. Carefully remove and serve immediately.

Notes

• Be patient while caramelizing onions to develop their deep sweet flavor.
• Using a good quality beef broth enhances the soup’s richness.
• Gruyère cheese is key for its nutty flavor and excellent melting properties.
• Oven-safe bowls are needed for broiling the cheese topping safely.
• Leftover soup can be refrigerated and tastes even better the next day.

Keywords: French Onion Soup, Beef Short Rib Soup, Caramelized Onion Soup, Gruyère Cheese Soup, Comfort Food