Description
This hearty French Onion Beef Short Rib Soup combines tender, slow-simmered beef short ribs with sweet caramelized onions and rich beef broth, topped with toasted French bread and melted Swiss or Gruyère cheese. Perfect for a comforting meal that melds classic French flavors with robust meaty goodness.
Ingredients
Scale
Meat and Broth
- 1 pound beef short ribs
- 6 cups beef broth
Vegetables and Seasonings
- 4 large onions, thinly sliced
- 4 cloves garlic, minced
- 1 tablespoon balsamic vinegar
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- 1 bay leaf
- Salt and pepper, to taste
Other Ingredients
- 2 tablespoons olive oil
- 4 slices French bread
- 1 cup shredded Swiss or Gruyère cheese
Instructions
- Heat Oil and Sear Ribs: Heat olive oil in a large pot over medium heat. Season the beef short ribs with salt and pepper, then sear them in the pot until browned on all sides, about 4-5 minutes per side. Remove ribs and set aside.
- Caramelize Onions: In the same pot, add the thinly sliced onions. Cook them, stirring occasionally, until they become caramelized and golden brown, roughly 15-20 minutes.
- Add Garlic: Stir in the minced garlic and cook for 1-2 minutes until fragrant, ensuring not to burn the garlic.
- Add Short Ribs and Broth: Return the seared short ribs to the pot. Pour in the beef broth, then add balsamic vinegar, thyme, bay leaf, and additional salt and pepper to taste.
- Simmer the Soup: Bring the soup to a boil, then reduce the heat to low. Cover the pot and allow the soup to simmer gently for 1.5 to 2 hours, or until the beef is tender and easily pulls away from the bones.
- Toast Bread: Preheat your oven’s broiler. Place the French bread slices on a baking sheet and lightly toast them until golden.
- Shred Beef: Remove the short ribs from the soup, shred the meat using forks, and discard the bones. Return the shredded beef to the soup pot.
- Assemble Bowls: Ladle the hot soup into oven-safe bowls. Top each bowl with one slice of toasted French bread and a generous sprinkle of shredded Swiss or Gruyère cheese.
- Broil Cheese Topping: Place the bowls under the broiler for 2-3 minutes until the cheese melts, bubbles, and turns golden brown.
- Serve: Carefully remove from the oven and serve the soup hot, enjoying the rich flavors and comforting textures.
Notes
- Use fresh thyme for a more vibrant flavor; dried thyme is a suitable substitute.
- Be careful when broiling the cheese topping; watch closely to avoid burning.
- If preferred, use Gruyère cheese for a nuttier taste over Swiss cheese.
- This soup can be made a day ahead; flavors deepen when refrigerated overnight.
- For a gluten-free version, substitute French bread with gluten-free bread or omit the bread topping.
