French Onion Beef Short Rib Soup

by

Ingredients:

For the Short Ribs:

  • 2 pounds bone-in beef short ribs
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil

For the Soup Base:

  • 4 large yellow onions, thinly sliced
  • 4 tablespoons unsalted butter
  • 3 garlic cloves, minced
  • 1 teaspoon sugar (optional, to enhance caramelization)
  • 1/2 cup dry red wine (or beef broth, for deglazing)
  • 8 cups beef broth or stock (low-sodium)
  • 2 sprigs fresh thyme (or 1/2 teaspoon dried thyme)
  • 1 bay leaf
  • 1 tablespoon Worcestershire sauce
  • Salt and black pepper, to taste

For the Topping:

  • 4–6 slices of crusty French bread or baguette
  • 1 cup shredded Gruyère or Swiss cheese

Instructions:

1. Prepare the Short Ribs:

  1. Pat the beef short ribs dry with paper towels. Season all sides with salt and black pepper.
  2. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear the short ribs on all sides until deeply browned, about 3–4 minutes per side. Remove from the pot and set aside.

2. Caramelize the Onions:

  1. Lower the heat to medium and add butter to the pot. Once melted, add the sliced onions and sugar (if using).
  2. Stir occasionally and cook for 25–30 minutes, or until the onions are deeply golden and caramelized. Be patient—this step builds the soup’s flavor!
  3. Add minced garlic and cook for 1 minute until fragrant.

3. Deglaze the Pot:

  1. Pour in the red wine (or beef broth) and scrape the bottom of the pot to release any browned bits. Let it simmer for 2–3 minutes to reduce slightly.

4. Build the Soup:

  1. Return the short ribs to the pot and pour in the beef broth.
  2. Add the thyme, bay leaf, and Worcestershire sauce. Bring the mixture to a boil, then lower the heat and simmer for 2–2.5 hours, or until the short ribs are fall-apart tender. Skim any foam or fat from the surface as needed.

5. Shred the Beef:

  1. Once the ribs are tender, remove them from the pot. Discard the bones and shred the meat into bite-sized pieces. Return the shredded beef to the soup.

6. Adjust Seasoning:

  1. Taste the soup and adjust salt and pepper as needed. Discard the thyme sprigs and bay leaf.

7. Prepare the Bread and Cheese Topping:

  1. Preheat your broiler. Place the slices of bread on a baking sheet and toast under the broiler for 1–2 minutes per side, until lightly golden.
  2. Sprinkle shredded cheese on top of each slice and return to the broiler for another 1–2 minutes, or until the cheese is melted and bubbly.

8. Serve:

  1. Ladle the soup into bowls and top each with a slice of the cheesy toasted bread. For extra indulgence, serve with additional cheese on the side!

Tips:

  • Use a mandoline slicer for evenly sliced onions to ensure consistent caramelization.
  • For a more complex flavor, use a mix of yellow and sweet onions.
  • If you prefer a thicker broth, let the soup simmer uncovered for the last 20 minutes.

Enjoy this hearty and comforting dish, perfect for cold days or cozy evenings!

Leave a Comment