Description

Indulge in the rich and savory flavors of this French Onion Beef Short Rib Soup. Tender bone-in beef short ribs simmered in a fragrant broth with caramelized onions, red wine, and Gruyère cheese, creating a hearty and comforting soup perfect for a cozy night in.

Ingredients

Bone-In Beef Short Ribs:

2 pounds

Salt and Black Pepper:

to taste

Olive Oil:

2 tablespoons

Yellow Onions:

4 large, thinly sliced

Garlic:

4 cloves, minced

Tomato Paste:

1 tablespoon

Dry Red Wine:

1/2 cup

Beef Broth:

6 cups

Worcestershire Sauce:

2 teaspoons

Thyme Leaves:

1 teaspoon fresh (or 1/2 teaspoon dried)

Bay Leaves:

Balsamic Vinegar:

1 tablespoon

All-Purpose Flour:

1 tablespoon (optional, for thickening)

Baguette:

4 slices

Gruyère Cheese:

1 cup shredded

Cook Mode Prevent your screen from going dark

Instructions

Season and Sear the Ribs: Season short ribs with salt and pepper. Sear in a Dutch oven until browned. Set aside.
Caramelize Onions: Cook sliced onions until caramelized. Add garlic and tomato paste.
Deglaze and Simmer: Deglaze with red wine, add back the short ribs, broth, Worcestershire sauce, thyme, and bay leaves. Simmer for 2 hours.
Shred Meat and Finish Soup: Remove ribs, shred meat, discard bones, return meat to the pot. Stir in balsamic vinegar and optional flour. Adjust seasoning.
Toast Baguette and Serve: Toast baguette slices, ladle soup into bowls, top with a slice of toast and shredded Gruyère. Broil until cheese is bubbly. Serve hot.

Notes

This soup can be made a day ahead for enhanced flavor.
For a richer broth, skim excess fat before serving.
Chuck roast can be used as a substitute for short ribs.

Prep Time: 20 minutes
Cook Time: 2 hours 40 minutes
Category: Soup
Method: Stovetop, Broiling
Cuisine: French-American

Nutrition

Serving Size: 1 bowl
Calories: 560
Sugar: 6g
Sodium: 920mg
Fat: 34g
Saturated Fat: 14g
Unsaturated Fat: 17g
Trans Fat: 1g
Carbohydrates: 26g
Fiber: 3g
Protein: 35g
Cholesterol: 95mg