French Onion Beef Short Rib Soup

by

French Onion Beef Short Rib Soup

Description:

This rich and hearty French Onion Beef Short Rib Soup combines the deep, caramelized flavors of traditional French onion soup with tender, melt-in-your-mouth short ribs. The slow-braised beef infuses the broth with a savory depth, while the sweet onions, thyme, and a hint of wine create a perfectly balanced, comforting bowl of soup. It’s luxurious yet rustic—perfect for cold evenings or special dinners.

Ingredients (Serves 6)

For the Beef Short Ribs:

  • 3 lbs beef short ribs, bone-in

  • Salt and freshly ground black pepper

  • 2 tbsp olive oil

For the Soup Base:

  • 4 large yellow onions, thinly sliced

  • 4 cloves garlic, minced

  • 2 tbsp unsalted butter

  • 1 tbsp olive oil

  • 1 tbsp all-purpose flour

  • 1 cup dry white wine or red wine (optional but recommended)

  • 6 cups beef stock (preferably homemade or low-sodium)

  • 2 sprigs fresh thyme

  • 2 bay leaves

  • 1 tsp Worcestershire sauce

  • Salt and pepper to taste

For Serving:

  • Baguette slices, toasted

  • Gruyère cheese, shredded

Instructions:

1. Prepare the Short Ribs:

  1. Preheat oven to 325°F (160°C).

  2. Season short ribs generously with salt and pepper.

  3. Heat olive oil in a large oven-safe pot over medium-high heat. Brown the short ribs on all sides (about 3–4 minutes per side). Remove and set aside.

2. Caramelize the Onions:

  1. In the same pot, reduce heat to medium. Add butter and olive oil.

  2. Add sliced onions, stir, and cook slowly for 25–30 minutes until deeply golden and caramelized, stirring occasionally to prevent burning.

  3. Add garlic and cook 1–2 minutes more.

3. Deglaze and Build Flavor:

  1. Sprinkle flour over the onions and stir for 1–2 minutes to remove raw flour taste.

  2. Deglaze with wine, scraping up all browned bits. Let simmer 3–5 minutes until reduced slightly.

4. Combine and Braise:

  1. Return the short ribs to the pot. Add beef stock, thyme, bay leaves, and Worcestershire sauce.

  2. Bring to a simmer, cover, and transfer to the oven.

  3. Braise for 2.5–3 hours until beef is tender and falling off the bone.

5. Finish the Soup:

  1. Remove short ribs from the pot. Skim off excess fat.

  2. Shred the meat, discarding bones, and return meat to the soup. Adjust seasoning with salt and pepper.

6. Serve:

  1. Ladle soup into bowls. Top each with a toasted baguette slice and a generous sprinkle of Gruyère cheese.

  2. Optional: Broil for 1–2 minutes until cheese melts and bubbles.

Notes & Tips:

  • Onions: Caramelizing onions slowly is key. Don’t rush—this adds the rich, sweet flavor central to the soup.

  • Wine: Red wine gives depth; white wine keeps it lighter. Both are delicious.

  • Short Ribs: Bone-in short ribs add more flavor, but boneless can be used if preferred.

  • Make Ahead: Soup tastes even better the next day after flavors meld.

  • Low Sodium: Use low-sodium beef stock to better control salt levels.

Nutritional Info (Approximate per serving, serves 6):

  • Calories: 520 kcal

  • Protein: 38 g

  • Fat: 32 g

  • Saturated Fat: 13 g

  • Carbohydrates: 22 g

  • Fiber: 2 g

  • Sugar: 6 g

  • Sodium: 720 mg

Benefits:

  • High Protein: Short ribs provide a rich source of protein for muscle repair.

  • Iron & Zinc: Beef is excellent for maintaining healthy blood and immunity.

  • Antioxidants: Onions contain quercetin, which may reduce inflammation and support heart health.

  • Comfort Food: Warm and satisfying, it’s ideal for boosting mood on chilly days.

Common Questions / Answers:

Q: Can I make this soup in a slow cooker?
A: Yes! Brown the short ribs and caramelize onions first, then transfer everything to a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours.

Q: Can I use other cheeses instead of Gruyère?
A: Comté, Emmental, or even mozzarella work, though Gruyère gives the classic French flavor.

Q: Can I freeze this soup?
A: Absolutely. Freeze in airtight containers for up to 3 months. Add bread and cheese fresh when serving.

Q: Can I use other cuts of beef?
A: Chuck roast or brisket can be used, but short ribs give the richest, most tender results.

Leave a Comment