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French Onion Beef Short Rib Soup

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3.9 from 79 reviews

French Onion Beef Short Rib Soup is a warm and comforting French-inspired dish featuring tender, slow-braised beef short ribs, caramelized onions, and a rich broth, topped with toasted French baguette slices and melted Gruyère cheese. Perfect for cozy dinners, this soup combines deep savory flavors with a satisfying cheesy finish.

Ingredients

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For the Soup

  • 3 pounds Beef Short Ribs
  • 2 tablespoons Olive Oil for searing
  • 4 large Onions, sliced
  • 4 cloves Garlic, minced
  • 1 tablespoon Fresh Thyme (can be omitted)
  • 2 sprigs Fresh Rosemary (or less if using dried)
  • 8 cups Beef Broth (low-sodium recommended)
  • 1 cup Dry White Wine (or additional broth)
  • 2 tablespoons Worcestershire Sauce (gluten-free if necessary)
  • Salt, to taste
  • Pepper, to taste

For Serving

  • 1 loaf French Baguette, toasted
  • 1 cup Gruyère Cheese, shredded

Instructions

  1. Preheat the oven: Set your oven to 350°F (175°C) to prepare for braising the short ribs.
  2. Sear the short ribs: Heat olive oil in an oven-safe pot over medium-high heat. Season the short ribs with salt and pepper, then sear for 3-4 minutes on each side until browned. Remove the ribs and set aside.
  3. Caramelize the onions: In the same pot, add the sliced onions and cook over medium heat for 20-25 minutes until they turn a deep golden brown, stirring occasionally to prevent burning.
  4. Add aromatics: Stir in minced garlic, fresh thyme, and rosemary. Cook for an additional 2 minutes to release their fragrance.
  5. Deglaze the pot: Pour in the dry white wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 5 minutes to reduce slightly.
  6. Braise the beef: Return the seared short ribs to the pot, add beef broth and Worcestershire sauce, and stir gently. Cover the pot and transfer it to the oven. Bake for 2 to 2.5 hours until the beef is tender and nearly falling off the bone.
  7. Shred the beef: Remove the short ribs carefully from the pot. Use two forks to shred the meat, then return the shredded beef to the soup to combine.
  8. Toast the baguette: Preheat your broiler. Slice the French baguette and place the slices under the broiler for 1-2 minutes per side until golden brown and crisp.
  9. Assemble and broil: Ladle the soup into oven-safe bowls or a baking dish, top with toasted baguette slices and a generous sprinkle of shredded Gruyère cheese. Broil for 2-3 minutes until the cheese melts and bubbles to a golden finish.

Notes

  • Use low-sodium beef broth to better control the salt level in the soup.
  • Be careful while broiling the baguette and cheese toppings, as they can burn quickly.
  • Fresh herbs add a pop of flavor, but dried rosemary or thyme can be used in smaller amounts.
  • This soup is rich and hearty, ideal for chilly weather or as a comforting dinner option.
  • Leftovers can be refrigerated for up to 3 days and taste even better the next day.

Find it online: https://yumfoodusa.com/french-onion-beef-short-rib-soup/