Description
This French Onion Beef Short Rib Soup is a hearty and flavorful dish combining tender, slow-simmered beef short ribs with caramelized onions in a rich beef broth. Topped with toasted French bread and melted Swiss or Gruyère cheese, it offers a comforting and elegant twist on classic French onion soup, perfect for a satisfying meal during cooler days.
Ingredients
Scale
Meat and Broth
- 2 tablespoons olive oil
- 1 pound beef short ribs
- 6 cups beef broth
Vegetables and Seasonings
- 4 large onions, thinly sliced
- 4 cloves garlic, minced
- 1 tablespoon balsamic vinegar
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- 1 bay leaf
- Salt and pepper, to taste
Toppings
- 4 slices French bread
- 1 cup shredded Swiss or Gruyère cheese
Instructions
- Heat Oil and Sear Meat: Heat olive oil in a large pot over medium heat. Season beef short ribs with salt and pepper. Sear them in the pot until browned on all sides, about 4-5 minutes per side. Remove the ribs and set aside.
- Caramelize Onions: In the same pot, add the thinly sliced onions. Cook them, stirring occasionally, until caramelized and golden brown which takes about 15-20 minutes. This step builds the soup’s deep flavor.
- Add Garlic: Stir in the minced garlic and cook for 1-2 minutes until fragrant, ensuring the garlic does not burn.
- Simmer the Soup: Return the seared short ribs to the pot. Add the beef broth, balsamic vinegar, thyme, bay leaf, and add additional salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer gently for 1.5 to 2 hours until the beef is tender and falling off the bone.
- Prepare Bread and Cheese: Preheat your oven broiler. Place French bread slices on a baking sheet and lightly toast them under the broiler, watching carefully to prevent burning.
- Shred Beef: Remove the beef short ribs from the soup. Discard the bones and shred the meat. Return the shredded beef to the pot and stir to combine.
- Assemble Bowls: Ladle the soup into oven-safe bowls. Top each bowl with a toasted slice of French bread and a generous sprinkle of shredded Swiss or Gruyère cheese.
- Broil with Cheese: Place the bowls under the broiler for 2-3 minutes until the cheese is melted, bubbly, and golden brown. Serve immediately while hot.
Notes
- Use fresh thyme if possible for the best flavor, but dried thyme works well as a substitute.
- Make sure to caramelize the onions slowly to develop the deep, sweet flavor essential to this soup.
- Watch bread carefully under the broiler to avoid burning; it should be lightly toasted and then golden once topped with cheese.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stove.
- This recipe works well with Gruyère or Swiss cheese; alternatively, Fontina can be used for a similar melty texture.
