Description
A rich and comforting soup made with tender beef short ribs, caramelized onions, and a savory broth, topped with toasted bread and melted cheese like a classic French onion soup.
Ingredients
- 3 lbs beef short ribs
- 2 tbsp olive oil
- 4 large yellow onions, thinly sliced
- 4 cloves garlic, minced
- 2 tbsp unsalted butter
- 1 tbsp fresh thyme leaves (or 1 tsp dried)
- 2 bay leaves
- 1/2 cup dry red wine
- 8 cups beef broth
- 1 tbsp Worcestershire sauce
- Salt and black pepper, to taste
- 1 baguette, sliced and toasted
- 2 cups shredded Gruyère cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Season beef short ribs with salt and pepper.
- In a large Dutch oven, heat olive oil over medium-high heat and sear short ribs on all sides until browned. Remove and set aside.
- In the same pot, melt butter and add onions. Cook over medium-low heat, stirring occasionally, until caramelized (about 30–40 minutes).
- Add garlic, thyme, and bay leaves, stirring for 1–2 minutes until fragrant.
- Pour in red wine to deglaze the pot, scraping up browned bits.
- Return short ribs to the pot, add beef broth and Worcestershire sauce, and bring to a simmer.
- Cover and cook on low heat for 2–2.5 hours, until short ribs are tender and falling off the bone.
- Remove ribs, shred the meat, and discard bones. Return meat to the soup.
- Ladle soup into oven-safe bowls, top each with a slice of toasted baguette and a generous amount of Gruyère cheese.
- Broil until cheese is melted and bubbly, then garnish with parsley and serve hot.
Notes
- For deeper flavor, prepare the soup a day ahead and let it sit overnight before reheating and serving.
- If Gruyère is unavailable, substitute with Swiss or provolone cheese.
- Use homemade beef broth if possible for richer taste.
- Prep Time: 20 mins
- Cook Time: 3 hrs
- Category: Soup
- Method: Stovetop & Broiler
- Cuisine: French-American