Description
This French Onion Beef Short Rib Soup is a rich and comforting dish that combines deeply caramelized onions with tender, slow-cooked beef short ribs in a flavorful broth. Finished with toasted baguette slices topped with melted Gruyère cheese, this soup makes a hearty and elegant meal perfect for chilly days.
Ingredients
Scale
Soup and Meat
- 2 pounds beef short ribs (bone-in or boneless chuck roast)
- 4 large yellow onions, thinly sliced (about 6 cups)
- 2 tablespoons olive oil (extra virgin preferred)
- 2 tablespoons butter (unsalted or plant-based)
- 4 cloves garlic (minced, or 1 teaspoon garlic powder)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 bay leaf (fresh or dried)
- 1 tablespoon all-purpose flour (or gluten-free flour blend)
- 1 cup dry red wine (Burgundy or Pinot Noir, or beef stock for alcohol-free)
- 6 cups beef broth (preferably homemade, or low-sodium store-bought)
- 1 tablespoon Worcestershire sauce
- Salt and freshly ground black pepper (to taste)
For Serving
- 1 baguette (sliced into 1-inch rounds; gluten-free available)
- 2 cups Gruyère cheese (freshly grated; Swiss or Emmental are substitutes)
Instructions
- Caramelize the Onions: Heat 2 tablespoons olive oil and 2 tablespoons butter in a large pot over medium heat. Add the thinly sliced onions and sauté them, stirring occasionally, until they are golden and caramelized, which should take about 45 to 60 minutes. Add the minced garlic during the last 2 to 3 minutes of cooking to enhance the flavor.
- Prepare the Short Ribs: Season the beef short ribs with salt and freshly ground black pepper. In a separate pan, heat a little oil and sear the ribs on all sides until nicely browned, about 5 to 7 minutes. Once seared, set the ribs aside.
- Build the Soup Base: When the onions are fully caramelized, sprinkle 1 tablespoon of flour over them and stir continuously for 1 to 2 minutes to form a roux. Slowly pour in 1 cup of dry red wine, stirring to deglaze the pot and lift any browned bits. Add 6 cups of beef broth and 1 tablespoon Worcestershire sauce, then bring the mixture to a gentle simmer.
- Slow Cook the Soup: Return the seared short ribs to the pot. Add 1 bay leaf and the fresh thyme leaves. Cover the pot and let it simmer for 2 and a half hours, or until the beef is very tender and easily pulls apart. Alternatively, you can transfer everything to a slow cooker and cook on low for 6 hours.
- Assemble and Finish: Preheat your oven to 400°F (200°C). Arrange the baguette slices on a baking sheet and toast them in the oven for about 10 minutes until crisp. Remove the short ribs from the soup, shred the meat, and discard the bones, then return the shredded meat to the soup.
- Serve: Ladle the hot soup into oven-safe bowls. Top each bowl with a toasted baguette slice and sprinkle ½ cup of grated Gruyère cheese over it. Place the bowls under the broiler for 2 to 3 minutes until the cheese melts and turns golden brown. Serve immediately.
Notes
- For an alcohol-free version, substitute red wine with additional beef stock.
- Be patient with caramelizing the onions; it’s key to developing the soup’s deep flavor.
- The soup can be prepared a day ahead; flavors improve with resting time.
- Use a good quality Gruyère for authentic flavor and excellent meltability.
- Adjust salt levels carefully if using store-bought broth to avoid over-salting.
- Prep Time: 30 minutes
- Cook Time: 2 hours 50 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: French
Keywords: French onion soup, beef short ribs, caramelized onions, slow-cooked soup, Gruyère cheese, baguette, French cuisine, comforting soup
