French Onion Beef Short Rib Soup
A warm bowl of French Onion Beef Short Rib Soup filled with rich flavors and aromas, perfect for cold days.
Ingredients
Main Ingredients
- 2 lbs Beef Short Ribs The star of the show. For a leaner option, you could substitute with beef chuck roast.
- 4 medium Onions, preferably yellow or sweet The flavor foundation, caramelized beautifully.
- 4 cloves Garlic, minced Adds an aromatic kick.
- 6 cups Beef Broth Homemade is best, but store-bought works too.
- 1 cup Dry White Wine For deglazing and adding depth; substitute with additional beef broth if preferred.
- 1 tsp Thyme, fresh or dried The perfect herbal touch.
- 2 Bay Leaves Infuses the soup with complexity.
- 2 tbsp Olive Oil For sautéing onions and enhancing flavors.
- Salt and Pepper Essential for seasoning.
- 1 cup Gruyère Cheese, grated For that iconic cheesy topping.
- Baguette or Crusty Bread Perfect for soaking up all that delicious broth.
Instructions
Preparation
- Heat olive oil in a large pot over medium heat.
- Add the sliced onions and a pinch of salt. Cook for 20-25 minutes, stirring occasionally until they become golden brown and caramelized.
- Add minced garlic and sauté for an additional 1-2 minutes.
- Pour in the dry white wine to deglaze the pot, scraping up any flavorful bits stuck to the bottom.
Cooking
- Add the beef short ribs to the pot, followed by beef broth, thyme, and bay leaves.
- Bring it to a simmer. This will take about 5 minutes.
- Reduce the heat to low, cover, and let the soup simmer for about 60 minutes.
Final Touches
- Remove bay leaves and adjust seasoning with salt and pepper to taste.
- Spoon the soup into bowls, top with a slice of baguette, and generously sprinkle with Gruyère cheese.
Broiling
- Place bowls under the broiler on high until the cheese is bubbling and golden brown—about 2-3 minutes.
Notes
Store leftovers in airtight containers in the refrigerator for up to 3 days. It can also be frozen for up to 3 months. Store cheese separately and add fresh when reheating.