Description
This French Onion Beef Short Rib Soup combines rich, tender beef short ribs with caramelized onions and savory beef broth, enhanced by balsamic vinegar and fresh thyme for deep flavor. Finished with toasted French bread topped with melted Swiss or Gruyère cheese, this hearty soup is perfect for a comforting meal.
Ingredients
Scale
Meat and Broth
- 2 tablespoons olive oil
- 1 pound beef short ribs
- 6 cups beef broth
Vegetables and Seasonings
- 4 large onions, thinly sliced
- 4 cloves garlic, minced
- 1 tablespoon balsamic vinegar
- 1 teaspoon fresh thyme
- 1 bay leaf
- Salt and pepper to taste
Toppings
- 4 slices French bread
- 1 cup Swiss or Gruyère cheese, shredded
Instructions
- Heat the oil: In a large pot or Dutch oven over medium-high heat, warm the olive oil until shimmering.
- Brown the short ribs: Season the beef short ribs with salt and pepper. Add them to the pot and brown on all sides until caramelized, about 5-7 minutes. Remove and set aside.
- Caramelize the onions: Reduce heat to medium. Add the sliced onions to the pot and cook, stirring frequently, until they are soft and golden brown, about 30-40 minutes. This process develops the signature sweet flavor of French onion soup.
- Add garlic and deglaze: Stir in the minced garlic and cook for 1-2 minutes until fragrant. Add the balsamic vinegar to deglaze the pot, scraping up any browned bits from the bottom.
- Simmer the soup: Return the browned short ribs to the pot. Pour in the beef broth, add fresh thyme and bay leaf. Bring to a boil, then reduce to a simmer. Cover and cook for 1.5 to 2 hours, or until the meat is tender and falling off the bone.
- Prepare the bread: Preheat your oven broiler. Arrange the French bread slices on a baking sheet. Toast them under the broiler until golden brown, about 1-2 minutes per side.
- Assemble and serve: Remove short ribs from the soup, shred the meat, and return it to the pot. Discard bay leaf and thyme stems. Ladle soup into oven-safe bowls, top each with a toasted bread slice, and sprinkle generously with shredded Swiss or Gruyère cheese. Place bowls under the broiler until cheese is melted and bubbly, about 3-5 minutes. Serve hot.
Notes
- For a deeper flavor, caramelize the onions slowly over low heat to avoid burning.
- Be sure to use a sturdy oven-safe bowl or ramekin for broiling the cheese topping.
- Short ribs can be substituted with beef chuck for a leaner option, though texture will differ slightly.
- Leftover soup can be refrigerated for up to 3 days or frozen for longer storage.
- Prep Time: 30 minutes
- Cook Time: 1 hour 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
