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French Onion Beef Short Rib Soup

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French Onion Beef Short Rib Soup combines the rich, savory flavors of slow-cooked short ribs and caramelized onions in a hearty, soul-warming broth. This comforting dish, topped with gooey melted cheese and crusty bread, is the perfect meal to enjoy on a chilly evening.

Ingredients

2 pounds beef short ribs

2 tablespoons olive oil

3 large onions, thinly sliced

4 cloves garlic, minced

4 cups beef broth

1 cup dry red wine

2 teaspoons fresh thyme (or 1 teaspoon dried thyme)

1 bay leaf

Salt and pepper to taste

4 slices of baguette or French bread

2 cups Gruyère cheese, shredded

1 tablespoon butter

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large pot or Dutch oven, heat olive oil over medium-high heat. Season the short ribs with salt and pepper, then brown the ribs on all sides, about 5 minutes. Remove the short ribs from the pot and set aside.
  3. In the same pot, add sliced onions and cook over medium heat until caramelized, stirring occasionally, about 25-30 minutes. Add the garlic and cook for an additional minute.
  4. Pour in the wine, scraping the browned bits off the bottom of the pot. Let the wine simmer for 3-4 minutes.
  5. Return the short ribs to the pot and add the beef broth, thyme, and bay leaf. Bring to a simmer, then cover and place in the oven. Cook for 2 to 2 ½ hours, or until the beef is tender and easily pulls apart.
  6. Remove the short ribs from the pot and shred the meat. Return the meat to the soup and discard the bones.
  7. Meanwhile, butter the slices of baguette or French bread and toast them in the oven until golden brown.
  8. Ladle the soup into bowls, place a slice of toasted bread on top of each, and sprinkle with shredded Gruyère cheese.
  9. Place the bowls under the broiler for 2-3 minutes, until the cheese is melted and bubbly.
  10. Serve hot and enjoy!

Notes

  • Vegetarian Version: Skip the short ribs and use vegetable broth instead of beef broth. Add extra mushrooms for an earthy flavor.
  • Different Cheeses: While Gruyère is traditional, feel free to use Swiss, mozzarella, or a mix of cheeses for a different twist.
  • Spicy Kick: Add a pinch of crushed red pepper flakes or a dash of hot sauce to bring some heat to the soup.
  • Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
  • Freezing: This soup can also be frozen for up to 3 months. Let it cool completely before transferring to a freezer-safe container.
  • Reheating: Reheat on the stovetop over medium heat until warmed through. If the soup is too thick, add a little more broth to reach your desired consistency. For the bread and cheese topping, you may want to broil it again for a few minutes after reheating.

Nutrition

Find it online: https://recipesbyjanet.com/french-onion-beef-short-rib-soup/