Description
This French Onion Beef Short Rib Soup is a warm and comforting dish, combining tender beef short ribs with the rich, savory flavor of caramelized onions. Perfect for chilly evenings, this soup is full of flavor and heartiness, with a touch of French elegance.
Ingredients
Scale
- 2 lbs beef short ribs
- 2 large onions, thinly sliced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional, or substitute with more beef broth)
- 1 tbsp olive oil
- 1 tbsp butter
- 1 tsp thyme
- 1 bay leaf
- Salt and pepper to taste
- 4 slices French bread, toasted
- 1 cup Gruyère cheese, grated
Instructions
- Prepare the short ribs: Season the short ribs with salt and pepper. In a large pot, heat olive oil and butter over medium-high heat. Brown the short ribs on all sides. Remove and set aside.
- Caramelize the onions: In the same pot, add sliced onions and cook over medium heat, stirring occasionally, until golden brown and caramelized (about 20 minutes).
- Cook the soup: Add minced garlic, thyme, and bay leaf to the pot. Pour in the beef broth and red wine (if using). Return the short ribs to the pot and bring to a simmer. Cover and cook for about 2 hours, until the beef is tender.
- Prepare the toast: While the soup simmers, toast the French bread slices. Once the soup is ready, remove the short ribs, shred the meat, and return it to the soup.
- Assemble: Ladle the soup into bowls, top with a slice of toasted bread, and sprinkle with grated Gruyère. Serve hot and enjoy!
Notes
- For a deeper flavor, try using bone-in short ribs.
- If you prefer a smoother texture, you can blend the soup after cooking, though it’s not traditional.
- If you don't have Gruyère, Swiss cheese or a blend of Parmesan and mozzarella will work well too.
- Prep Time: 20 minutes
- Cook Time: 2 hours
Nutrition
- Calories: 400
- Fat: 22g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 32g