Introduction
French Onion Beef Short Rib Soup is a savory and hearty dish that blends the deep, caramelized flavors of French onion soup with tender, slow-cooked short ribs. Perfect for a cozy dinner, this dish offers a rich broth filled with tender beef, flavorful onions, and delicious aromatics. Whether you’re warming up on a chilly night or entertaining guests, this comforting soup will surely be a hit.
Ingredients
For the Soup:
2 lbs bone-in beef short ribs
4 medium onions, thinly sliced
4 cloves garlic, minced
2 tablespoons olive oil
4 cups beef broth
2 cups water
1 cup dry white wine (optional)
2 sprigs fresh thyme
2 bay leaves
Salt and freshly ground black pepper to taste
1 tablespoon balsamic vinegar (optional for a tangy kick)
For the French Onion Topping:
1 baguette or crusty bread, sliced
2 cups grated Gruyère cheese (or Swiss cheese)
1 tablespoon butter (optional, for toasting bread)
Instructions
Prepare the Short Ribs:
Heat a large pot or Dutch oven over medium-high heat. Season the short ribs with salt and pepper.
Add the short ribs to the pot and sear on all sides until browned, about 3-4 minutes per side. Remove the ribs and set aside.
Caramelize the Onions:
In the same pot, add olive oil. Add the sliced onions and cook over medium heat until softened and golden brown, stirring occasionally (about 20-25 minutes). Add the minced garlic and cook for another 1-2 minutes, until fragrant.
Add Liquids and Simmer:
Deglaze the pot with the white wine (if using) and scrape up any browned bits from the bottom. Let the wine cook down for a few minutes.
Add the beef broth, water, thyme, and bay leaves to the pot. Return the short ribs to the pot, ensuring they’re submerged. Bring the mixture to a boil, then reduce the heat to low and let it simmer, uncovered, for 2 to 2.5 hours, or until the short ribs are tender and the meat pulls away from the bone easily.
Remove the Short Ribs:
Once the ribs are cooked, remove them from the pot. Shred the meat off the bones and discard the bones. Return the shredded meat to the soup and stir well. Adjust seasoning with salt, pepper, and balsamic vinegar (if using).
Prepare the French Onion Topping:
Preheat your oven’s broiler. Place the sliced bread on a baking sheet and toast under the broiler for about 2-3 minutes, until golden brown and crispy. Remove from the oven.
Top each slice of toasted bread with grated cheese, then return to the broiler for 2-3 minutes, or until the cheese is melted and bubbly.
Serve:
Ladle the soup into bowls, and top with the cheesy bread. Serve immediately.
Description
This French Onion Beef Short Rib Soup is a rich, flavorful, and satisfying dish that combines the classic taste of French onion soup with the tender goodness of slow-cooked short ribs. The caramelized onions create a deep, sweet base, and the slow-simmered beef provides a robust flavor that’s enhanced by the addition of wine and herbs. Finished off with crispy bread topped with gooey, melted cheese, this soup is a hearty meal perfect for any occasion.
Tips
Searing the Ribs: Be sure to sear the short ribs well on all sides for maximum flavor. This step helps develop the richness of the soup.
Low and Slow: Patience is key when cooking the ribs. The slow simmer allows the meat to become fall-apart tender and infuses the soup with deep flavor.
Cheese Variations: While Gruyère is the traditional choice, you can use Swiss cheese, fontina, or even a mix of cheeses for a different twist.
Freezer-Friendly: This soup can be made ahead of time and freezes well for up to 3 months. Reheat it gently on the stove before serving.
Broth: If you prefer a richer broth, feel free to use bone broth instead of regular beef broth.
Variations
Vegetarian Option: You can replace the short ribs with a mix of hearty vegetables like mushrooms, leeks, or carrots. Use vegetable broth instead of beef broth for a vegetarian version.
Herb Options: Experiment with other fresh herbs like rosemary or oregano in place of thyme for a slightly different flavor.
Spicy Twist: Add a pinch of red pepper flakes or a dash of hot sauce for a spicy kick.
Corrections
Too Salty? If the soup becomes too salty, add a peeled potato to the broth while simmering. The potato will absorb some of the excess salt. Remove the potato before serving.
Not Enough Flavor? If the soup lacks depth, a splash of soy sauce or a little more balsamic vinegar can boost the umami.
Enjoy!
This French Onion Beef Short Rib Soup will bring warmth and satisfaction to your meal, with tender beef, savory onions, and a cheesy, crispy topping. Whether you serve it as a main dish or a starter, it’s bound to impress your guests and keep everyone coming back for more.