Description
A rich and comforting French Onion Beef Short Rib Soup combining tender, slow-cooked beef short ribs with caramelized onions, savory beef broth, and melted Swiss cheese toasted on French bread slices. Perfect for a hearty meal with deep flavors developed through slow simmering.
Ingredients
Scale
Meat and Broth
- 2 tablespoons olive oil
- 1 pound beef short ribs
- 6 cups beef broth
Vegetables and Herbs
- 4 large onions, thinly sliced
- 4 cloves garlic, minced
- 1 teaspoon fresh thyme
- 1 bay leaf
- Salt and pepper to taste
Other
- 1 tablespoon balsamic vinegar
- 4 slices French bread
- 1 cup Swiss or Gruyère cheese, shredded
Instructions
- Prepare and brown the short ribs: Heat olive oil in a large pot or Dutch oven over medium-high heat. Season the beef short ribs with salt and pepper. Brown the short ribs on all sides until deeply caramelized, about 4-5 minutes per side. Remove and set aside.
- Caramelize the onions: In the same pot, reduce heat to medium and add the thinly sliced onions. Cook slowly, stirring frequently, until the onions turn a deep golden brown and caramelized, approximately 30-40 minutes. Add the minced garlic during the last 2-3 minutes of cooking.
- Deglaze and build the soup base: Stir in the balsamic vinegar to deglaze the pot, scraping up browned bits from the bottom. Return the browned short ribs to the pot along with beef broth, fresh thyme, and the bay leaf. Bring the mixture to a simmer.
- Simmer the soup: Reduce heat to low and cover. Let the soup gently simmer for about 1.5 to 2 hours, or until the short ribs are very tender and the flavors are well developed.
- Finish the broth and shred meat: Remove the short ribs from the pot. Shred the meat, discarding bones and excess fat, then return the meat to the pot. Adjust seasoning with salt and pepper as needed.
- Prepare the cheesy toasts: Preheat the oven broiler. Place the French bread slices on a baking sheet, sprinkle evenly with shredded Swiss or Gruyère cheese, and broil until the cheese is melted and bubbly, about 2-3 minutes. Watch carefully to prevent burning.
- Serve: Ladle soup into bowls and float the cheesy toasted bread on top or serve on the side. Enjoy the soup hot for the best experience.
Notes
- Caramelizing the onions slowly is key to developing the soup’s rich flavor.
- Use good quality beef broth for best results.
- Feel free to substitute Gruyère cheese with Swiss cheese for a milder taste.
- The soup can be made a day ahead to deepen the flavors; reheat gently before serving.
- Skim excess fat from the broth after cooking if desired for a lighter soup.
