Description
A deeply flavorful and comforting French Onion Beef Short Rib Soup, combining the classic elements of French onion soup with the richness of slow-cooked beef short ribs.
Ingredients
- 2.5 lbs beef short ribs, bone-in
- 2 tbsp olive oil
- 2 large yellow onions, thinly sliced
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 1/2 cup dry red wine (like Merlot or Cabernet Sauvignon)
- 6 cups beef broth
- 2 cups water
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 4 slices baguette, toasted
- 1 cup shredded Gruyere cheese
- 1/2 cup shredded Swiss cheese
Instructions
- Preheat oven to 325°F (160°C).
- Pat the beef short ribs dry and season generously with salt and pepper.
- Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the short ribs on all sides until deeply browned. Remove ribs from the pot and set aside.
- Add the sliced onions to the pot and cook over medium heat, stirring occasionally, until softened and caramelized, about 20-25 minutes.
- Add the minced garlic and dried thyme, and cook for 1 minute more until fragrant.
- Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let the wine simmer and reduce by half, about 5 minutes.
- Return the seared short ribs to the pot. Add the beef broth, water, and bay leaf. Bring to a simmer.
- Cover the Dutch oven and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the short ribs are very tender and falling off the bone.
- Remove the short ribs from the soup. Shred the meat, discarding bones and any excess fat. Return the shredded meat to the soup.
- Season the soup with salt and pepper to taste. Discard the bay leaf.
- To serve, ladle the soup into oven-safe bowls. Top each bowl with a slice of toasted baguette and generously sprinkle with Gruyere and Swiss cheese.
- Place the bowls under the broiler for 1-2 minutes, or until the cheese is melted and bubbly and lightly browned. Serve immediately.
Notes
- For deeper flavor, you can caramelize the onions ahead of time and refrigerate them.
- Ensure your bowls are oven-safe and broiler-safe.
- Adjust the amount of cheese to your preference.
- If you don’t have red wine, you can omit it, but it adds a significant depth of flavor.
- Prep Time: 25 minutes
- Cook Time: 3 hours
- Category: Soup
- Method: Braising, Oven Baking
- Cuisine: French