French Onion Beef Short Rib Soup

🍲 Description:

A rich, comforting twist on the classic French onion soup, this version uses braised beef short ribs to elevate the flavor and texture. Slow-cooked onions meld with savory broth and tender short rib meat, topped with toasted baguette slices and melted Gruyère cheese. Perfect for cold nights or as an elegant dinner starter.

🍽️ Servings:

6 servings

⏲️ Time Required:

• Prep Time: 30 minutes

• Cook Time: 2.5 to 3 hours

• Total Time: ~3.5 hours

🧾 Ingredients

• 2.5 lbs beef short ribs (bone-in or boneless)

• Salt and black pepper (to taste)

• 2 tbsp olive oil

• 4 large yellow onions, thinly sliced

• 4 cloves garlic, minced

• 1 tbsp tomato paste

• 1/2 cup dry white wine (or red wine)

• 8 cups beef stock (preferably low sodium)

• 1 tbsp Worcestershire sauce

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

• 1 bay leaf

For the Topping:

• 1 baguette, sliced into 1/2″ rounds

• 1.5 cups shredded Gruyère cheese (or Swiss, Comté)

🍳 Instructions:

1. Brown the Short Ribs

• Season short ribs generously with salt and pepper.

• In a heavy-bottomed pot or Dutch oven, heat olive oil over medium-high heat.

• Sear ribs on all sides until deep golden brown (about 3–4 mins per side). Remove and set aside.

2. Caramelize the Onions

• In the same pot, add sliced onions and a pinch of salt.

• Cook slowly over medium-low heat for 35–45 minutes, stirring often, until onions are deep golden brown.

• Add garlic and cook for 2 more minutes.

3. Deglaze & Simmer

• Stir in tomato paste and cook 1–2 mins.

• Add wine and scrape up browned bits.

• Return short ribs to pot. Add beef stock, Worcestershire sauce, thyme, and bay leaf.

• Bring to a simmer, cover, and reduce heat to low. Cook for 2–2.5 hours, until meat is tender and falling off the bone.

4. Shred the Meat

• Remove ribs and let cool slightly.

• Discard bones and shred meat; return to soup.

• Discard thyme sprigs and bay leaf.

5. Prepare the Topping

• Preheat oven to 400°F (200°C).

• Toast baguette slices on a baking sheet until golden (5–7 mins per side).

• Top each slice with shredded cheese and return to oven/broiler until bubbly and golden.

6. Serve

• Ladle soup into bowls. Top with cheese-crusted toast or serve on the side.

💡 Notes & Tips:

• Make Ahead: Soup tastes even better the next day. Refrigerate and reheat gently.

• Caramelizing Onions: Patience is key. Don’t rush this step—it develops deep, sweet flavor.

• Wine Substitute: Use more broth or a splash of balsamic vinegar if avoiding alcohol.

• Cheese Options: Gruyère is traditional, but Swiss, Emmental, or Fontina work well.

• Bread Tip: Rub toasted baguette with garlic before adding cheese for extra flavor.

🧠 Nutritional Info (Per Serving – Approximate):

Note: Values will vary depending on exact ingredients used.

🥕 Health Benefits:

• Protein-rich: Supports muscle repair and satiety.

• Collagen from bone-in ribs: Supports joint and skin health.

• Onions & garlic: Provide antioxidants and anti-inflammatory benefits.

• Comfort food: Supports mental well-being and stress relief.

❓ Q&A:

Q: Can I use another cut of beef?

A: Yes! Chuck roast is a good substitute, but short ribs provide the richest flavor and texture.

Q: Is this freezer-friendly?

A: Absolutely. Freeze without the bread/cheese topping for up to 3 months. Reheat and top with fresh toast and cheese.

Q: Can I make it vegetarian?

A: You can substitute the beef with mushrooms (like portobello or shiitake), vegetable broth, and skip the Worcestershire or use a vegan version.

Q: What wine works best?

A: Dry white wine like Sauvignon Blanc or a dry red like Cabernet Sauvignon works well. Avoid sweet wines.

Q: Can I use a slow cooker?

A: Yes. Brown the ribs and caramelize the onions on the stove, then transfer everything to a slow cooker. Cook on LOW for 8 hours.