French Onion Beef Short Rib Soup
A comforting and dramatic soup featuring rich beef short ribs, caramelized onions, and melty Gruyère cheese, perfect for the soup season.
Ingredients
Main ingredients
- 2 pounds beef short ribs Use tougher short ribs on sale for better budget.
- 4 large onions, thinly sliced Caramelize for depth of flavor.
- 4 cups beef broth Can use vegetable broth for a vegetarian version.
- 1 cup extra beef broth Can substitute with non-alcoholic white wine.
- 4 cloves garlic, minced Adds aroma and flavor.
- 1 teaspoon thyme Enhances the herbal profile.
- 1 leaf bay leaf Do not leave in too long for best flavor.
- Salt and pepper to taste Adjust seasoning as preferred.
- 8 ounces Gruyère cheese, shredded Use any similar melty cheese if Gruyère is unavailable.
- Crusty bread for serving Perfect for dipping.
- Olive oil for sautéing Use for cooking the onions.
Instructions
Preparation
- In a large pot, heat olive oil over medium heat.
- Add the sliced onions and cook until caramelized, about 20-30 minutes.
- Push the onions to the side and add the beef short ribs, browning them on all sides.
- Stir in the garlic and cook for about 1 minute until fragrant.
- Add the wine-alternative, scraping the bottom of the pot to deglaze.
- Add the beef broth, thyme, bay leaf, salt, and pepper.
- Bring to a simmer and cook for about 2 hours, or until the short ribs are tender.
- Remove the short ribs, shred the meat, and return it to the soup.
- Ladle the soup into bowls, top with crusty bread, and sprinkle with Gruyère cheese.
- Broil for a few minutes until the cheese is melted and bubbly before serving.
Notes
For best results, be patient while caramelizing onions. This soup can be made ahead and stored for up to 3 days or frozen for up to 3 months.