Here’s a rich, savory French Onion Beef Short Rib Soup recipe — a cozy blend of classic French onion soup and hearty beef short ribs. It’s perfect for a cold evening or an indulgent weekend meal.
🥣 French Onion Beef Short Rib Soup
🕒 Total Time: 3.5–4 hours
Servings: 6
🧾 Ingredients
For the Beef & Broth:
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2.5–3 lbs beef short ribs (bone-in preferred)
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2 tbsp olive oil
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Salt & pepper, to taste
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1 large carrot, chopped
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2 celery stalks, chopped
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1 onion, quartered
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6 cups beef broth (low-sodium)
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2 cups water
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4 cloves garlic, smashed
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2 sprigs fresh thyme
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1 bay leaf
For the Onion Base:
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4–5 large yellow onions, thinly sliced
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3 tbsp unsalted butter
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1 tbsp olive oil
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1 tsp sugar
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1/2 cup dry white wine or dry sherry
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1 tbsp balsamic vinegar (optional, for depth)
For Assembly:
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6 slices of baguette or rustic bread
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1 ½ cups shredded Gruyère cheese (or Swiss, Comté)
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Chopped parsley (optional garnish)
🔪 Instructions
1. Sear the Short Ribs:
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Pat ribs dry, season with salt and pepper.
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In a large Dutch oven, heat olive oil over medium-high.
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Sear short ribs until deeply browned on all sides (about 10–12 min total). Remove and set aside.
2. Make the Broth:
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In the same pot, add carrot, celery, quartered onion, garlic. Sauté 3–4 min.
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Add beef broth, water, thyme, bay leaf, and short ribs.
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Bring to a boil, then lower to a simmer. Cover and cook for 2.5–3 hours, until meat is fork-tender.
3. Caramelize the Onions:
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While the broth cooks, melt butter and oil in a large skillet.
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Add sliced onions, sugar, and a pinch of salt.
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Cook on medium-low, stirring often, until deeply golden and caramelized (40–50 min).
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Deglaze with wine and balsamic vinegar. Simmer until mostly absorbed.
4. Shred the Beef:
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Remove ribs from broth. Let cool slightly, then shred meat off the bone.
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Strain broth and return to pot. Discard solids. Skim fat if desired.
5. Assemble the Soup:
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Add caramelized onions and shredded beef to the broth. Simmer 10–15 minutes. Taste and adjust seasoning.
6. Toast & Melt:
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Preheat broiler. Toast bread slices.
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Ladle soup into oven-safe bowls. Top each with a slice of bread and a mound of cheese.
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Broil until cheese is melted and bubbly (2–4 min). Garnish with parsley.
🍷 Pairing Tip
Serve with a bold red wine like Syrah, Cabernet Sauvignon, or a rustic Côtes du Rhône.
Would you like a version of this for a slow cooker or Instant Pot?