Description
A rich and comforting French Onion Short Rib Soup featuring tender, slow-cooked beef short ribs, deeply caramelized onions, and a savory broth, topped with bubbly Gruyère cheese toast for an indulgent and satisfying meal.
Ingredients
Scale
Meat & Broth
- 2 pounds beef short ribs
- 6 cups beef broth
Vegetables & Aromatics
- 4 large yellow onions, thinly sliced
- 4 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 tablespoon fresh thyme leaves
- 2 bay leaves
Liquids & Seasonings
- 1 cup red wine
- 1 tablespoon balsamic vinegar
- salt and black pepper, to taste
- 1 tablespoon olive oil
For Serving
- 8 slices crusty bread
- 2 cups shredded Gruyère cheese
Instructions
- Prepare and Sear Short Ribs: Pat the beef short ribs dry and season them generously with salt and black pepper. Heat 1 tablespoon of olive oil in a Dutch oven or heavy pot over medium-high heat. Sear the short ribs on all sides until they develop a deep brown crust. Remove the ribs from the pot and set aside.
- Caramelize Onions: In the same pot, lower the heat to medium-low and add the sliced onions. Cook slowly, stirring frequently, for about 30 to 40 minutes until the onions are deeply caramelized and golden brown, building rich flavor for the soup.
- Sauté Vegetables: Add minced garlic, diced carrots, and celery to the pot with the caramelized onions. Sauté the mixture for another 5 to 7 minutes until the vegetables soften and become fragrant.
- Deglaze with Wine: Pour in the red wine to deglaze the pot, scraping up any browned bits stuck to the bottom. Let the wine reduce slightly for about 2 to 3 minutes to concentrate the flavor.
- Add Broth and Simmer: Return the seared short ribs to the pot. Add the beef broth, fresh thyme leaves, bay leaves, and balsamic vinegar. Bring the mixture to a simmer. Cover the pot and cook on low heat for 2.5 to 3 hours, or until the meat is tender and shreds easily.
- Shred Meat: Remove the short ribs from the pot and shred the meat, discarding any bones and excess fat. Return the shredded meat back to the soup, stir to combine, and adjust seasoning with salt and black pepper to taste.
- Prepare Gruyère Toasts: Preheat your oven broiler. Arrange the crusty bread slices on a baking sheet. Top each slice generously with shredded Gruyère cheese. Broil for 2 to 3 minutes or until the cheese is melted, golden, and bubbly. Watch closely to avoid burning.
- Serve: Ladle the hot soup into bowls and top each serving with a Gruyère cheese toast. Garnish with fresh thyme leaves if desired, and serve immediately to enjoy the perfect combination of flavors and textures.
Notes
- For best results, use high-quality beef short ribs with good marbling to ensure tender meat.
- Caramelizing the onions slowly is key to developing the depth of flavor in this soup.
- You can substitute the crusty bread with baguette slices or sourdough for variations in texture.
- To make ahead, the soup can be refrigerated for 2 days and reheated gently before serving; add cheese toasts just before serving for best texture.
- If you prefer, replace red wine with additional beef broth or non-alcoholic wine for a milder taste.
