Why You’ll Love This Recipe
This French Onion Beef Short Rib Soup is a true showstopper. The slow-cooked short ribs become incredibly tender and juicy, soaking up the flavors from the rich broth and caramelized onions. The depth of flavor in this soup is unmatched, and it’s the perfect balance of savory, sweet, and umami. With melted cheese on top, every spoonful offers a satisfying and hearty experience. Whether you’re serving it to guests or enjoying it for yourself, this soup will impress every time.
Ingredients
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3 lbs beef short ribs
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4 large onions, thinly sliced
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4 cups beef broth
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1 cup dry white wine
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2 tbsp olive oil
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4 garlic cloves, minced
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2 tbsp fresh thyme, chopped
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1 bay leaf
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1/4 cup Worcestershire sauce
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1 tsp sugar
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Salt and pepper, to taste
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4 slices of crusty French bread
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1 1/2 cups shredded Gruyère cheese
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1/2 cup shredded Parmesan cheese
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Heat olive oil in a large Dutch oven over medium-high heat. Add beef short ribs and sear them on all sides until golden brown. Remove ribs from the pot and set them aside.
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In the same pot, add sliced onions and a pinch of salt. Cook the onions over medium heat for 25-30 minutes, stirring frequently, until they are deeply caramelized and softened.
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Add garlic, thyme, and sugar to the onions. Stir and cook for another 2-3 minutes until the garlic becomes fragrant.
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Pour in the white wine and Worcestershire sauce, scraping up any brown bits from the bottom of the pot. Let the wine reduce by half, about 5-7 minutes.
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Return the beef short ribs to the pot along with beef broth and the bay leaf. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 2-3 hours, or until the beef is tender and falls off the bone.
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Preheat your broiler. While the soup is simmering, toast the slices of French bread in the oven until golden and crispy.
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Once the short ribs are tender, remove them from the soup. Shred the meat and return it to the pot, discarding the bones.
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Ladle the soup into oven-safe bowls, place a slice of toasted bread on top of each bowl, and sprinkle with shredded Gruyère and Parmesan cheeses.
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Place the bowls under the broiler for 2-3 minutes, or until the cheese is melted and bubbly.
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Serve the soup hot, garnished with additional thyme if desired.
Servings and Timing
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Servings: 6-8
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Prep Time: 20 minutes
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Cook Time: 3 hours (including simmering)
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Total Time: 3 hours 20 minutes
Variations
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Vegetarian version: Replace the beef short ribs with a hearty mushroom variety, like cremini or portobello, for a vegetarian-friendly alternative.
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Spicy version: Add a few dashes of hot sauce or a chopped chili pepper when cooking the onions to bring some heat to the dish.
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Bread variations: Use a different type of bread, such as sourdough or ciabatta, for a unique twist on the traditional French bread topping.
Storage/Reheating
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Storage: Store any leftover soup in an airtight container in the refrigerator for up to 3 days. The soup’s flavor will continue to develop as it sits.
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Reheating: Reheat the soup gently on the stovetop over low heat until warmed through. If reheating individual servings, you can microwave them for 2-3 minutes, stirring halfway through.
FAQs
1. Can I make this soup in a slow cooker?
Yes, you can. After searing the beef and caramelizing the onions, transfer everything to the slow cooker and cook on low for 6-8 hours until the beef is tender.
2. Can I use bone-in short ribs instead of boneless?
Yes, bone-in short ribs work well. Just make sure to remove the bones after cooking and before serving.
3. Can I freeze French Onion Beef Short Rib Soup?
Yes, you can freeze the soup without the cheese and bread. Let the soup cool completely, then transfer it to an airtight container and freeze for up to 3 months. Reheat thoroughly before serving.
4. Can I use a different type of cheese?
Gruyère is traditional, but you can also use Swiss, fontina, or even mozzarella for a different flavor.
5. How do I prevent the onions from burning during the caramelizing process?
Stir the onions frequently to prevent them from sticking or burning. If the pot gets too dry, you can add a splash of water or broth to help them cook evenly.
6. Is this soup gluten-free?
This soup is not gluten-free due to the French bread topping. However, you can substitute gluten-free bread to make it gluten-free.
7. Can I add other vegetables to the soup?
Yes, you can add vegetables like carrots or celery to the soup for added flavor and texture. Just sauté them with the onions for best results.
8. What can I serve with this soup?
This soup is hearty on its own, but it pairs wonderfully with a simple salad or roasted vegetables for a complete meal.
9. How can I make the soup more savory?
You can add more Worcestershire sauce, soy sauce, or even a splash of balsamic vinegar to boost the savory, umami flavor of the soup.
10. How do I know when the beef is done?
The beef is done when it becomes fork-tender and easily shreds. It should pull away from the bone with little effort.
Conclusion
French Onion Beef Short Rib Soup is the ultimate comfort food. It’s a rich, flavorful soup that’s perfect for colder months or any time you crave something filling and delicious. Whether you’re preparing it for a cozy family dinner or an impressive meal for guests, this soup will not disappoint. The tender short ribs, caramelized onions, and melted cheese make it a hearty dish that everyone will love.
French Onion Beef Short Rib Soup
This hearty French Onion Beef Short Rib Soup combines tender short ribs with the rich flavors of caramelized onions and a savory broth. Perfect for cold days, this soup is packed with flavor, offering a satisfying and comforting meal. Enjoy this delicious fusion of French onion soup and braised short ribs in every spoonful.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: French-inspired
- Diet: Gluten Free
Ingredients
- 2 lbs beef short ribs
- 2 large onions, thinly sliced
- 4 cloves garlic, minced
- 6 cups beef broth
- 1 cup dry red wine
- 2 tbsp olive oil
- 2 tbsp butter
- 1 tbsp fresh thyme, chopped
- 1 bay leaf
- Salt and pepper to taste
- 2 tbsp all-purpose flour (optional, for thickening)
- 1 cup Gruyère cheese, shredded
- 4 slices baguette or French bread, toasted
- Instructions:
- Heat olive oil and butter in a large pot or Dutch oven over medium-high heat. Brown the beef short ribs on all sides, about 4-5 minutes per side. Remove and set aside.
- In the same pot, add the sliced onions and sauté over medium heat until caramelized, about 20-25 minutes, stirring occasionally to prevent burning.
- Add garlic to the onions and cook for another 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 reduce by half, about 5 minutes.
- Return the short ribs to the pot. Add beef broth, thyme, bay leaf, salt, and pepper. Bring to a simmer, cover, and cook for about 2 hours until the short ribs are tender.
- Remove the short ribs and shred the meat, discarding any bones. Return the shredded meat to the pot and stir.
- If you prefer a thicker soup, dissolve the flour in a little bit of broth and stir it back into the soup. Let it simmer for another 5 minutes to thicken.
- Preheat your broiler. Ladle the soup into oven-safe bowls, top with toasted baguette slices, and sprinkle with shredded Gruyère cheese.
- Place the bowls under the broiler for 2-3 minutes, until the cheese is melted and bubbly.
- Serve hot and enjoy!
Instructions
- 2 lbs beef short ribs
- 2 large onions, thinly sliced
- 4 cloves garlic, minced
- 6 cups beef broth
- 1 cup dry red wine
- 2 tbsp olive oil
- 2 tbsp butter
- 1 tbsp fresh thyme, chopped
- 1 bay leaf
- Salt and pepper to taste
- 2 tbsp all-purpose flour (optional, for thickening)
- 1 cup Gruyère cheese, shredded
- 4 slices baguette or French bread, toasted
Notes
- The soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- For a richer flavor, substitute half of the beef broth with homemade bone broth.
- You can add a splash of brandy or sherry for an extra layer of depth in the flavor.
