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French Onion Beef Short Rib Soup

French Onion Beef Short Rib Soup Recipe

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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings: 4 servings
Calories: 590
Ingredients Method Notes

Ingredients
  

  • 2 lb bone-in beef short ribs
  • 3 large yellow onions, thinly sliced
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 1 cup dry red wine
  • 2 sprigs fresh thyme or 1 tsp dried
  • 1 bay leaf
  • Salt and black pepper
  • 4 thick slices baguette
  • 1 cup shredded Gruyère cheese

Method
 

  1. Pat short ribs dry, season with salt and pepper. Brown in olive oil in a Dutch oven over medium-high heat, about 3 minutes per side. Transfer to a plate.
  2. Lower heat to medium, melt butter, and cook onions with a pinch of salt until deep golden brown, 20 to 25 minutes.
  3. Stir in garlic for 1 minute. Add wine, scrape up browned bits, and simmer 2 minutes. Add broth, thyme, bay leaf, and ribs. Cover and braise at 325°F (165°C) for 2 to 2½ hours until fork-tender.
  4. Remove ribs, shred meat, and discard bones and large pieces of fat. Skim excess fat from the broth.
  5. Return shredded beef to the pot, discard thyme and bay leaf. Taste and adjust salt and pepper. Simmer uncovered 10 minutes if a deeper flavor is desired.
  6. Broil baguette slices topped with Gruyère until bubbly and golden, 2 to 3 minutes. Ladle soup into bowls, float a toast on each, and serve hot.

Notes

The soup benefits from a night in the fridge before serving, chilled fat solidifies on top and lifts off easily. When reheating, add a splash of broth if it’s too thick. Always broil fresh toasts for the best texture.