Description

Deeply savory, comforting, and rich with caramelized flavor, this French Onion Beef Short Rib Soup takes classic French onion soup to the next level. Tender, fall-off-the-bone beef short ribs are simmered in a deeply flavored broth with sweet caramelized onions, fresh herbs, and topped with cheesy toasted bread. It’s the perfect cozy dish for a chilly day or a special dinner that feels like a warm hug in a bowl.

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Ingredients

Scale

For the Beef & Broth:

2 lbs bone-in beef short ribs
Salt and pepper to taste
1 tbsp olive oil
1 small onion, chopped
2 cloves garlic, smashed
2 sprigs fresh thyme
1 bay leaf
8 cups beef broth (preferably low-sodium)
1 tbsp Worcestershire sauce

For the Caramelized Onions:

3 large yellow onions, thinly sliced
2 tbsp unsalted butter
1 tbsp olive oil
1 tsp sugar
½ tsp salt
¼ tsp black pepper
1 tsp balsamic vinegar (optional, for depth)

For the Topping:

1 baguette, sliced into ½-inch rounds
2 cups shredded Gruyère or Swiss cheese
Fresh parsley (optional, for garnish)

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Instructions

Step 1: Sear the Short Ribs
Season short ribs with salt and pepper.
Heat olive oil in a large Dutch oven over medium-high heat.
Sear short ribs on all sides until browned, about 8 minutes total. Remove and set aside.

Step 2: Build the Broth
In the same pot, add chopped onion and garlic. Sauté for 2–3 minutes.
Return short ribs to the pot and add beef broth, thyme, bay leaf, and Worcestershire sauce.
Bring to a boil, then reduce to a low simmer. Cover and simmer for 2–2½ hours until ribs are fall-apart tender.

Step 3: Caramelize the Onions
While ribs are cooking, melt butter and olive oil in a large skillet over medium-low heat.
Add sliced onions, sugar, salt, and pepper.
Cook slowly for 30–40 minutes, stirring occasionally, until onions are deep golden brown.
Stir in balsamic vinegar, if using, and set aside.

Step 4: Shred the Beef
Once ribs are tender, remove them from the pot. Let cool slightly, then shred the meat and discard bones.
Skim excess fat from the broth. Return shredded beef to the pot and stir in caramelized onions.
Simmer uncovered for 15–20 minutes to meld flavors. Adjust seasoning to taste.

Step 5: Prepare the Cheese Toasts
Preheat broiler.
Arrange baguette slices on a baking sheet and toast under the broiler for 1–2 minutes per side until golden.
Top with shredded cheese and broil again until melted and bubbly.

Step 6: Assemble & Serve
Ladle hot soup into oven-safe bowls. Top with cheesy bread, or place bread in the soup and broil the entire bowl for a traditional French onion presentation.
Garnish with parsley if desired. Serve piping hot.

Notes

Take Your Time – Low and slow cooking is key to developing deep flavors.
Use Bone-In Ribs – They add richness and body to the broth.
Don’t Rush the Onions – Proper caramelization builds sweet, savory depth.
Make Ahead – The flavors improve after a day in the fridge.
Customize the Cheese – Try provolone, mozzarella, or fontina if you prefer.

Prep Time: 25 minutes
Cook Time: 3 hours
Cuisine: French-American Fusion