Description
Warm up with a comforting bowl of French Onion Beef Short Rib Soup. Discover a hearty and flavorful recipe for a cozy meal tonight.
Ingredients
Scale
- 3 lbs beef short ribs
- 4 large yellow onions, thinly sliced (about 2 pounds)
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup dry red wine (like Cabernet Sauvignon)
- 6 cups beef stock
- 2 bay leaves
- 4 sprigs fresh thyme
- 1 tablespoon Worcestershire sauce
- 1 tablespoon balsamic vinegar
- 1 teaspoon granulated sugar
- Salt and freshly ground black pepper, to taste
- 1 baguette, sliced into 1-inch rounds
- 2 cups Gruyère cheese, grated (about 8 oz)
- ¼ cup fresh parsley, chopped (for garnish)
Instructions
- Step 1: Sear the Short Ribs Season the short ribs generously with salt and pepper on all sides. In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon olive oil over medium-high heat. Working in batches to avoid overcrowding, sear the short ribs on all sides until deeply browned, about 3-4 minutes per side. Transfer the browned short ribs to a plate and set aside.
- Step 2: Caramelize the Onions Reduce heat to medium and add butter and remaining olive oil to the same pot. Add sliced onions with a pinch of salt and cook, stirring occasionally, for 45-50 minutes until they reach a deep golden brown. Be patient here—proper caramelization is essential for that characteristic sweet depth. Add the minced garlic during the last 2 minutes and cook until fragrant.
- Step 3: Add Flour and Wine Sprinkle flour over the caramelized onions and cook, stirring constantly, for 2 minutes to remove the raw flour taste. Slowly pour in the red wine while scraping the bottom of the pot to release all the flavorful browned bits. Allow the wine to simmer for 3-4 minutes until slightly reduced.
- Step 4: Simmer with Stock Return the short ribs to the pot and add beef stock, bay leaves, thyme, Worcestershire sauce, and balsamic vinegar. Bring to a simmer, then reduce heat to low. Cover and cook for 2½-3 hours, or until the short ribs are fork-tender and falling off the bone.
- Step 5: Shred the Meat Once the short ribs are tender, remove them from the soup. When cool enough to handle, shred the meat, discarding bones and excess fat. Return the shredded beef to the soup and remove the bay leaves and thyme stems. Taste and adjust seasoning with additional salt and pepper as needed.
- Step 6: Broil with Bread and Cheese Preheat your broiler. Ladle the French Onion Beef Short Rib Soup into oven-safe bowls placed on a baking sheet. Top each bowl with a slice of baguette and a generous layer of grated Gruyère. Broil for 3-4 minutes until the cheese is melted, bubbly, and golden brown. Watch carefully to prevent burning. Garnish with fresh parsley before serving.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg