This Savory French Onion Beef Short Rib Soup is a warming and hearty dish that brings together two comforting classics: rich beef short ribs and sweet caramelized onions. With its deep flavors and cozy texture, this soup is perfect for chilly days or any time you crave something satisfying.
why make this recipe
This soup is not just delicious; it’s also a great way to enjoy the flavors of traditional French onion soup along with tender beef. The melding of rich beef broth, savory onions, and meaty short ribs creates a comforting meal that is perfect for sharing with family and friends. Plus, it’s an excellent dish to prepare in advance and enjoy later.
how to make Savory French Onion Beef Short Rib Soup
Ingredients:
- 2 pounds beef short ribs
- 4 large onions, thinly sliced
- 4 cloves garlic, minced
- 6 cups beef broth
- 1 cup dry red wine
- 2 tablespoons olive oil
- 2 teaspoons fresh thyme or 1 teaspoon dried thyme
- 2 bay leaves
- Salt and pepper, to taste
- 8 slices of crusty bread
- 2 cups shredded Gruyère cheese
Directions:
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Heat olive oil in a large pot over medium heat. Add the beef short ribs and season with salt and pepper. Brown the short ribs on all sides, about 8-10 minutes. Remove the ribs and set them aside.
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In the same pot, add sliced onions and cook until they are soft and caramelized, about 20-25 minutes. Stir occasionally to prevent burning.
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Add the minced garlic and cook for another minute until fragrant.
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Pour in the red wine, scraping the bottom of the pot to deglaze it. Let the wine simmer for about 5 minutes.
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Add the beef broth, thyme, bay leaves, and the browned beef short ribs back into the pot. Bring the soup to a boil, then reduce the heat and let it simmer for 1.5 to 2 hours, or until the meat is tender.
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Preheat the oven to 350°F (175°C). Place the slices of bread on a baking sheet and toast them in the oven until golden brown, about 10 minutes.
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Once the beef is tender, remove the short ribs from the soup. Shred the meat off the bones and return the meat to the pot. Discard the bones and bay leaves.
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Serve the soup hot in bowls. Top each bowl with a slice of toasted bread and sprinkle with Gruyère cheese. For a melty finish, place the bowls under the broiler for a few minutes until the cheese is bubbly.
how to serve Savory French Onion Beef Short Rib Soup
Serve this soup hot, directly from the pot or in individual bowls. To elevate the experience, serve it with a side salad or some pickled vegetables. The warm bread topped with melted cheese adds a nice touch, making it a delightful meal.
how to store Savory French Onion Beef Short Rib Soup
If you have leftovers, let the soup cool completely before transferring it to an airtight container. The soup can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months. When reheating, be sure to do so on low heat for best results.
tips to make Savory French Onion Beef Short Rib Soup
- For deeper flavor, consider using homemade beef broth.
- Adjust the amount of wine according to your taste—feel free to use a lighter red or replace some with water if you prefer.
- Always stir your caramelizing onions to prevent them from sticking and burning.
- Garnish with fresh herbs for an extra layer of flavor.
variation
For a lighter version, you can use turkey or chicken short ribs instead of beef. You could also substitute the red wine with a splash of balsamic vinegar for a different twist.
FAQs
Can I make this soup in a slow cooker?
Yes! You can brown the short ribs in a pan, then transfer everything to a slow cooker. Cook on low for 6-8 hours for tender results.
Is it possible to make this recipe gluten-free?
Yes, simply use gluten-free bread and ensure your broth and other ingredients do not contain gluten.
Can I use a different type of cheese?
Absolutely! While Gruyère is traditional, other types like Swiss cheese or mozzarella can also work well for this soup.
Savory French Onion Beef Short Rib Soup
- Total Time: 140 minutes
- Yield: 6 servings 1x
- Diet: None
Description
A warming and hearty dish combining rich beef short ribs and sweet caramelized onions, perfect for chilly days.
Ingredients
- 2 pounds beef short ribs
- 4 large onions, thinly sliced
- 4 cloves garlic, minced
- 6 cups beef broth
- 1 cup dry red wine
- 2 tablespoons olive oil
- 2 teaspoons fresh thyme or 1 teaspoon dried thyme
- 2 bay leaves
- Salt and pepper, to taste
- 8 slices of crusty bread
- 2 cups shredded Gruyère cheese
Instructions
- Heat olive oil in a large pot over medium heat. Add the beef short ribs and season with salt and pepper. Brown the short ribs on all sides, about 8-10 minutes. Remove the ribs and set them aside.
- In the same pot, add sliced onions and cook until they are soft and caramelized, about 20-25 minutes. Stir occasionally to prevent burning.
- Add the minced garlic and cook for another minute until fragrant.
- Pour in the red wine, scraping the bottom of the pot to deglaze it. Let the wine simmer for about 5 minutes.
- Add the beef broth, thyme, bay leaves, and the browned beef short ribs back into the pot. Bring the soup to a boil, then reduce the heat and let it simmer for 90-120 minutes, or until the meat is tender.
- Preheat the oven to 350°F (175°C). Place the slices of bread on a baking sheet and toast them in the oven until golden brown, about 10 minutes.
- Once the beef is tender, remove the short ribs from the soup. Shred the meat off the bones and return the meat to the pot. Discard the bones and bay leaves.
- Serve the soup hot in bowls. Top each bowl with a slice of toasted bread and sprinkle with Gruyère cheese. For a melty finish, place the bowls under the broiler for a few minutes until the cheese is bubbly.
Notes
For deeper flavor, consider using homemade beef broth. Adjust the amount of wine according to your taste. Always stir your caramelizing onions to prevent them from sticking and burning. Garnish with fresh herbs for an extra layer of flavor.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Soup
- Method: Cooking
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 8g
- Sodium: 950mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
