Description
A rich and comforting French Onion Beef Short Rib Soup featuring tender, slow-braised beef short ribs, caramelized onions, and a flavorful broth topped with crusty toasted French bread and bubbly Gruyère cheese, perfect for a hearty meal.
Ingredients
Scale
Meat and Broth
- 3 pounds beef short ribs, bone-in, cut into 2-inch pieces
- 8 cups rich beef stock
- 1 cup dry white wine (or additional beef stock)
- 1 tablespoon Worcestershire sauce
Vegetables and Aromatics
- 6 large yellow onions, thinly sliced (about 4 pounds)
- 4 garlic cloves, minced
- 4 fresh thyme sprigs
- 2 bay leaves
Fats and Flavorings
- 4 tablespoons butter
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 teaspoon salt (or to taste)
- ½ teaspoon freshly ground black pepper
Toppings
- 6-8 thick slices of crusty French bread
- 2 cups freshly grated Gruyère cheese
- Extra butter for toasting bread
- ¼ cup fresh chives, chopped
Alternatives (Optional)
- For gluten-free: Skip the bread or use gluten-free crusty bread
- Wine alternative: Use additional beef stock with a splash of apple cider vinegar
- Cheese options: Swiss or aged white cheddar instead of Gruyère
- Vegetarian adaptation: Replace short ribs with large portobello mushrooms and use vegetable stock
Instructions
- Prepare and Brown the Short Ribs: Season the short ribs generously with salt and pepper and let them come to room temperature for about 30 minutes. Heat olive oil in a large Dutch oven over medium-high heat. Brown the short ribs on all sides in batches to avoid overcrowding, about 8-10 minutes per batch, until a deep golden crust forms. Remove and set aside.
- Caramelize the Onions: Reduce heat to medium-low and add butter to the same pot, scraping up browned bits. Add thinly sliced onions with a pinch of salt and cook slowly, stirring occasionally for 35-45 minutes until deep amber and jammy in texture.
- Build the Flavor Base: Stir in minced garlic and tomato paste, cooking for approximately 1 minute until fragrant. Pour in white wine, scraping the pot’s bottom, and simmer for 2-3 minutes to reduce alcohol. Add Worcestershire sauce, thyme sprigs, and bay leaves; mix well.
- Braise the Short Ribs: Return the browned short ribs to the pot nestled among the onions. Pour in beef stock to cover meat by about an inch. Bring to a gentle simmer on stovetop, cover, and transfer to a 325°F oven. Braise for 2½ to 3 hours until meat is fork-tender, adding more stock if necessary.
- Shred and Season: Remove ribs from pot, cool slightly, discard bones, and shred meat using forks. Strain cooking liquid, discarding herbs and bay leaves but retaining onions. Return shredded meat and onions to pot, add desired amount of strained liquid, and season to taste.
- Prepare the Bread and Cheese Topping: Preheat broiler and toast bread slices until golden. Ladle hot soup into oven-safe bowls, top with toasted bread and generous Gruyère cheese. Broil for 2-3 minutes until cheese is bubbly and golden. Garnish with chopped fresh chives and serve immediately.
Notes
- Allowing short ribs to come to room temperature before browning helps achieve a better crust.
- Caramelizing onions slowly is key to developing the rich sweetness foundational to the soup’s flavor.
- Use a heavy-bottomed Dutch oven to prevent burning and ensure even heat distribution.
- Keep an eye on the braise to add more stock as needed to keep ribs covered for tender meat.
- For a gluten-free version, omit bread or substitute with gluten-free bread options.
- Swiss or aged white cheddar can replace Gruyère if preferred.
- Vegetarian adaptation is possible by substituting beef with portobello mushrooms and beef stock with vegetable stock.
