Description
A comforting and indulgent French Onion Beef Short Rib Soup that combines caramelized onions, savory beef, and melted cheese, perfect for a cozy meal.
Ingredients
Scale
- 2 lbs beef short ribs (bone-in preferred)
- 4 large yellow onions (thinly sliced)
- 4 tablespoons unsalted butter
- 2 tablespoons oil
- 6 cups beef stock (low-sodium)
- 1 cup dry red wine or fortified wine (Marsala, Madeira)
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 tablespoon Worcestershire sauce (optional)
- 1 cup mushrooms (cremini or shiitake, optional)
- 4–6 slices of baguette
- 1 cup Gruyère or Swiss cheese (grated)
- Salt and pepper to taste
- 1 teaspoon sugar (optional)
Instructions
- Trim excess fat from the ribs and preheat the oven to 325°F (160°C).
- Season ribs with salt and pepper, heat oil in a Dutch oven and sear ribs until browned on all sides. Remove and set aside.
- Lower heat, add butter and oil, then add onions with a pinch of salt. Cook slowly for 45-60 minutes until golden brown.
- Add sugar if needed to encourage caramelization. Increase heat, add wine to deglaze, and return ribs to the pot.
- Add stock, thyme, bay leaves, and Worcestershire sauce. Bring to a simmer. Cover and braise in the oven for 2.5-3 hours.
- Remove ribs, skim fat, shred meat, and return to the pot. Adjust seasoning.
- Ladle soup into bowls, top with baguette slices and Gruyère cheese. Broil until cheese melts and browns.
- Serve hot with cracked pepper.
Notes
For a lighter version, skim fat after chilling, or substitute with leaner cuts. This dish adapts well with added herbs or vegetables.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Soup
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg
Keywords: French onion soup, beef short ribs, soup recipe, comfort food, braising
