Irresistible French Onion Beef Short Rib Soup
This French Onion Beef Short Rib Soup is a sophisticated and comforting twist on classic flavors. Tender, fall-off-the-bone beef short ribs mingle with caramelized onions in a deeply flavorful broth, topped with a bubbly, cheesy crouton. It's pure comfort in a bowl that will warm you from the inside out.
Equipment
- Dutch oven or heavy-bottomed pot
- Large pot
- fine mesh sieve
- Baking Sheet
- Oven-safe bowls
- Paper towels
- Measuring cups and spoons
- Cutting board
- Chef's knife
- Broiler
Ingredients
- 3 lbs bone-in beef short ribs
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 cup dry red wine like Cabernet Sauvignon or Merlot
- 12 cups beef broth
- 2 sprigs fresh thyme
- 1 bay leaf
- Salt to taste
- Freshly ground black pepper to taste
- 4 large yellow onions, thinly sliced
- 4 tablespoons butter
- 1 teaspoon sugar
- ½ cup dry sherry optional
- 1 teaspoon Worcestershire sauce
- 1 baguette, sliced into 1-inch thick rounds
- 4 ounces Gruyere cheese, shredded
Instructions
- Pat the short ribs dry with paper towels and season generously with salt and pepper.
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Sear the short ribs on all sides until deeply browned, about 3-4 minutes per side. Remove the short ribs from the pot and set aside.
- Add the chopped onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes.
- Add the minced garlic and tomato paste and cook for another minute until fragrant.
- Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let the wine simmer for a few minutes to reduce slightly.
- Return the short ribs to the pot. Pour in 6 cups of beef broth and add the thyme sprigs and bay leaf. Bring the mixture to a simmer, then cover the pot and transfer it to a preheated oven at 325°F (160°C). Braise for 3-3.5 hours, or until the short ribs are incredibly tender and fall off the bone.
- Remove the pot from the oven and let it cool slightly. Remove the short ribs from the pot and shred the meat with two forks, discarding the bones and any excess fat. Set the shredded beef aside.
- Strain the braising liquid through a fine-mesh sieve, discarding the solids.
- In the same Dutch oven (or a separate large pot), melt the butter with the olive oil over medium-low heat.
- Add the sliced onions and sugar. Cook the onions slowly, stirring occasionally, until they are deeply caramelized and golden brown, about 45-60 minutes.
- Add the sherry (if using) to the pot and scrape up any browned bits from the bottom. Let it simmer for a minute or two.
- Pour in the additional 6 cups of beef broth and add the Worcestershire sauce. Bring the mixture to a simmer and cook for 15-20 minutes to allow the flavors to meld.
- Add the strained braising liquid from the short ribs to the French onion soup base. Stir to combine.
- Add the shredded beef short ribs to the soup. Stir to combine and heat through. Season with salt and pepper to taste.
- Preheat your oven's broiler.
- Brush the baguette slices with olive oil and arrange them on a baking sheet.
- Broil the bread slices for 1-2 minutes per side, until lightly toasted.
- Sprinkle the shredded Gruyere cheese over the toasted bread slices and broil for another 1-2 minutes, or until the cheese is melted and bubbly.
- Ladle the French Onion Beef Short Rib Soup into oven-safe bowls. Top each bowl with a cheesy crouton and serve immediately.
Notes
The key to an amazing French Onion Beef Short Rib Soup is properly caramelizing the onions. It takes time and patience, but the reward is well worth it. Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage. The cheesy croutons are best served fresh. Feel free to add other vegetables to the soup, such as mushrooms, potatoes, or parsnips. Add a pinch of red pepper flakes for a little heat. Stir in a dollop of heavy cream or crème fraîche before serving for a richer, creamier soup. You can adapt this recipe for a slow cooker.