French Onion Beef Short Rib Soup
A rich and soulful soup featuring caramelized onions, tender short ribs, and melted Gruyère cheese served with crusty bread, perfect for cozy days.
Ingredients
Main Ingredients
- 2 pounds short ribs Use bone-in for more flavor.
- 4 large onions, thinly sliced Yellow or sweet onions are preferred.
- 4 cups beef broth Homemade or store-bought.
- 1 cup white grape juice For deglazing; extra broth can also be used.
- 2 tablespoons olive oil For sautéing the onions.
- 2 cloves garlic, minced
- 1 leaf bay leaf
- 1 teaspoon thyme Dried or fresh.
- Salt and pepper to taste Season as needed.
- 1 cup Gruyère cheese, shredded Or any melty, nutty cheese.
- to taste Crusty bread for serving For topping the soup.
Instructions
Preparation
- In a large pot, heat olive oil over medium heat.
- Add the sliced onions and cook until caramelized, about 20-30 minutes, stirring occasionally to prevent burning.
- Add the minced garlic and cook for another minute.
- Add the short ribs to the pot and brown them on all sides.
Cooking
- Pour in the white grape juice to deglaze the pot, scraping up any browned bits.
- Stir in the beef broth, bay leaf, thyme, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat to low and simmer for about 2 hours, or until the beef is tender.
- Remove the short ribs, shred the meat, and return it to the soup.
- To serve, ladle the soup into bowls, top with bread, and sprinkle with Gruyère cheese.
- Place the bowls under a broiler until the cheese is melted and bubbly. Enjoy!
Notes
For a lighter option, this method also works well with vegetable beef soup. Toast the bread quickly before serving to help maintain its texture.