French Onion Short Rib Soup
Tender short ribs simmered in rich French onion broth, topped with melty Gruyère and toasted baguette slices. A cozy, elevated twist on a classic French favorite.
Ingredients
- 2 lbs beef short ribs
- 4 large onions thinly sliced
- 4 tbsp butter
- 2 tbsp olive oil
- 6 cups beef broth
- ½ cup red wine optional but adds depth
- 2 cloves garlic minced
- 2 sprigs thyme
- Salt & pepper to taste
- 1 baguette toasted (optional)
- 1 cup Gruyère cheese shredded
Instructions
- Sear the Short Ribs – Heat olive oil in a large pot or Dutch oven over medium-high heat. Season ribs with salt and pepper, then sear on all sides until browned. Remove and set aside.
- Caramelize Onions – In the same pot, melt butter. Add sliced onions and cook slowly over medium heat, stirring occasionally, until deeply golden and caramelized (about 25–30 minutes).
- Add Flavor – Stir in garlic, thyme, and red wine. Simmer 2–3 minutes to deglaze the pan and release the browned bits.
- Simmer the Soup – Add beef broth and return the short ribs to the pot. Cover and simmer for 2 hours, or until ribs are tender and falling apart.
- Shred & Return – Remove ribs, shred the meat, and discard bones. Return shredded meat to the soup and stir well.
- Serve – Ladle soup into bowls, top with a toasted baguette slice, sprinkle with Gruyère, and broil briefly until cheese is melted and bubbly.