French Onion Short Rib Soup
A bold twist on the classic—tender short ribs simmered in rich French onion broth with melted cheese and crusty bread.
- Prep Time: 20 minutes
- Cook Time: 2.5 hours
- Total Time: 2 hours 50 minutes
- Yield: 6 servings
- Category: Dinner, Soup, Comfort Food
- Method: Braised, Stovetop, Broiled
- Cuisine: French-American
Ingredients
For the Short Ribs:
2 lbs bone-in beef short ribs
Salt and black pepper, to taste
1 tbsp olive oil
For the Soup Base:
2 tbsp unsalted butter
4 large yellow onions, thinly sliced
1 tsp sugar
2 cloves garlic, minced
1 tbsp all-purpose flour
½ cup dry white wine (optional)
6 cups beef broth (low sodium)
1 tsp fresh thyme leaves (or ½ tsp dried)
1 bay leaf
Salt and pepper to taste
For Topping:
Baguette slices, toasted
1–2 cups shredded Gruyère or Swiss cheese
Instructions
Sear the Short Ribs: Season short ribs with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Brown ribs on all sides (about 3–4 minutes per side). Remove and set aside.
Caramelize Onions: In the same pot, melt butter and add onions. Cook over medium heat for 25–30 minutes, stirring often, until deeply golden. Add sugar halfway through to help caramelize.
Build the Broth: Add garlic and cook 1 minute. Sprinkle in flour and stir to coat the onions. Deglaze with white wine (if using), scraping up browned bits.
Simmer the Soup: Return short ribs to the pot. Add beef broth, thyme, and bay leaf. Bring to a boil, then reduce heat, cover, and simmer for 2 to 2.5 hours, until the ribs are tender and meat falls off the bone.
Shred Meat: Remove ribs, discard bones and excess fat, and shred the meat. Return meat to the soup and discard bay leaf. Taste and adjust seasoning.
Assemble and Serve: Preheat broiler. Ladle soup into oven-safe bowls, top with toasted baguette slices, and cover with cheese. Broil until cheese is melted and bubbly, 2–3 minutes. Serve hot.
Notes
For extra richness, roast the short ribs in the oven at 400°F for 30 minutes before adding to the soup.
You can make the soup a day ahead—flavors intensify overnight.
If you don’t have Gruyère, mozzarella or provolone works well.
Serve with a green salad or roasted vegetables for a complete meal.
Find it online: https://allrecipesmade.com/french-onion-short-rib-soup/
