Laura Mariano
French Onion Beef Short Rib Soup
This French Onion Beef Short Rib Soup is a luxurious, comforting upgrade to traditional French onion soup. Fall-off-the-bone braised short ribs infuse the deeply caramelized onions and savory broth with rich, meaty flavor. Topped with crusty bread and bubbling melted Gruyère cheese, it’s the perfect soul-warming dish for cold days or elegant dinners.
Ingredients:
For the Beef Short Ribs:
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2 lbs bone-in beef short ribs
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Salt and pepper
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2 tbsp olive oil
For the Soup:
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3 tbsp butter
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4 large yellow onions, thinly sliced
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1 tsp sugar
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3 cloves garlic, minced
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2 tbsp all-purpose flour
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½ cup dry white wine (or dry sherry)
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8 cups beef broth (preferably homemade or low-sodium)
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2 sprigs thyme
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1 bay leaf
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Salt and pepper, to taste
For Topping:
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Baguette slices, toasted
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1 ½ cups grated Gruyère cheese (or Swiss or Emmental)
Instructions:
1. Sear the Short Ribs:
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Season ribs with salt and pepper. In a Dutch oven, heat olive oil over medium-high heat.
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Sear ribs on all sides until browned (about 10 minutes total). Remove and set aside.
2. Caramelize the Onions:
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In the same pot, reduce heat to medium. Add butter and onions. Cook slowly for 30–40 minutes, stirring occasionally, until onions are deeply golden. Sprinkle in sugar halfway through to help them caramelize.
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Stir in garlic and cook 1 minute more.
3. Build the Soup Base:
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Sprinkle flour over onions and cook 2 minutes.
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Deglaze with wine, scraping the pot. Let simmer 2–3 minutes to reduce slightly.
4. Simmer with Ribs:
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Return short ribs to the pot. Add broth, thyme, and bay leaf. Bring to a boil, then reduce to a simmer.
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Cover and simmer for 2.5–3 hours, or until ribs are fork-tender.
5. Shred Meat and Finish Soup:
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Remove ribs and discard bones. Shred meat and return to pot. Discard thyme sprigs and bay leaf.
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Taste and adjust seasoning.
6. Serve with the Classic Topping:
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Ladle soup into oven-safe bowls. Top each with a toasted baguette slice and plenty of grated cheese.
