French Onion Beef Short Rib Soup

Absolutely! Here’s a complete, from-scratch recipe for French Onion Beef Short Rib Soup — a rich, savory fusion of tender braised short ribs and deeply caramelized onions, topped with melty Gruyère cheese on toasted baguette slices. It’s cozy, elegant, and unforgettable.

🧅🥩 French Onion Beef Short Rib Soup

🕒 Prep Time: 30 minutes | Cook Time: 2.5–3 hours

🍽️ Serves: 6

🧂 Ingredients:

For the Soup:

• 2.5–3 lbs bone-in beef short ribs

• Salt & freshly ground pepper

• 2–3 tbsp olive oil or butter (for searing)

• 4–5 large yellow onions, thinly sliced

• 4 cloves garlic, minced

• ½ cup dry red wine (or white wine or sherry)

• 8 cups low-sodium beef broth

• 1 tbsp Worcestershire sauce (or 1 tsp balsamic vinegar)

• 2 sprigs fresh thyme (or 1 tsp dried thyme)

• 1 bay leaf

• Optional: splash of balsamic vinegar to finish

For the Gruyère Toast:

• 1 baguette, sliced

• 1½ cups Gruyère cheese, shredded (or Swiss)

• 1 tbsp butter (optional, for brushing bread)

🥄 Instructions:

🔥 1. Brown the Short Ribs:

1. Pat ribs dry and season generously with salt and pepper.

2. In a large Dutch oven or heavy pot, heat oil over medium-high heat.

3. Sear ribs in batches until deeply browned on all sides (about 2–3 minutes per side).

4. Remove ribs and set aside.

🧅 2. Caramelize the Onions:

1. In the same pot, reduce heat to medium. Add sliced onions and a pinch of salt.

2. Cook, stirring frequently, until onions are golden and caramelized — 30–40 minutes. Be patient — this step adds deep flavor.

🍷 3. Deglaze & Build the Base:

1. Stir in minced garlic and cook for 1 minute.

2. Add wine and scrape up the browned bits (fond) from the bottom. Simmer 2–3 minutes.

3. Add beef broth, Worcestershire sauce (or balsamic), thyme, bay leaf, and the browned short ribs.

4. Bring to a boil, then reduce heat to low and cover.

🍲 4. Braise:

• Simmer gently for 2.5 to 3 hours, until the meat is fall-off-the-bone tender.

• Skim off excess fat from the surface if desired.

• Remove ribs, discard bones, shred the meat, and return it to the pot. Discard bay leaf and thyme stems.

🧀 5. Make the Gruyère Toast:

1. Preheat oven to 375°F (190°C).

2. Place baguette slices on a baking sheet, optionally brush with butter.

3. Toast for 5–7 minutes, then sprinkle with shredded Gruyère and broil until cheese is melted and bubbly (1–2 minutes).

🥣 6. Serve:

• Ladle hot soup into bowls.

• Top with one or two cheesy toasts.

• Optionally, sprinkle with fresh parsley or a little cracked black pepper.

💡 Tips:

• Want a richer flavor? Add a spoonful of Dijon mustard or a splash of balsamic vinegar to finish the soup.

• For an extra-thick broth, remove ½ cup liquid, whisk with 1 tbsp flour, then stir back into the soup and simmer 5 minutes.

• You can use boneless short ribs or even chuck roast in a pinch.