Description
This luxurious French Onion Beef Short Rib Soup combines the hearty richness of braised beef with the caramelized sweetness of onions, creating a deeply comforting dish. Topped with melted Gruyère cheese and crusty French bread, it’s the ultimate indulgence for any occasion.
Ingredients
Scale
- 2 lbs beef short ribs, bone-in
- 4 large yellow onions, thinly sliced
- 6 cups beef broth
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 2 tbsp butter
- 2 tsp Worcestershire sauce
- 2–3 sprigs fresh thyme
- 2 bay leaves
- Salt and pepper, to taste
- 4 slices French bread
- 1 cup Gruyère cheese, grated
- Fresh parsley or thyme for garnish (optional)
Instructions
- Preheat oven to 325°F (160°C). Season short ribs with salt and pepper. Heat olive oil in a large oven-safe pot over medium-high heat. Sear short ribs on all sides until browned. Remove and set aside.
- Add butter to the pot and reduce heat to medium. Add sliced onions and a pinch of salt. Cook, stirring frequently, until caramelized, about 25-30 minutes. Add minced garlic in the last 2 minutes.
- Deglaze the pot with Worcestershire sauce, scraping up browned bits. Return short ribs to the pot and add beef broth, thyme, and bay leaves. Bring to a simmer.
- Cover and transfer the pot to the oven. Braise for 2-2.5 hours until ribs are tender and fall off the bone.
- Remove ribs from the pot and shred the meat, discarding bones. Skim excess fat from the broth. Return the shredded meat to the pot.
- Toast French bread slices under the broiler until golden brown. Ladle soup into bowls, top with toast, and sprinkle with Gruyère cheese. Broil until cheese is melted and bubbly.
- Garnish with fresh parsley or thyme if desired. Serve warm and enjoy!
Notes
- For added texture, sprinkle chopped nuts like walnuts or slivered almonds over the cheese before broiling.
- The soup tastes even better the next day as the flavors meld together.
- For a lighter option, substitute chicken broth and chicken thighs instead of beef.