Description
This comforting French Onion Beef Short Rib Soup combines tender, slow-cooked beef short ribs with caramelized onions, rich beef broth, and a touch of balsamic vinegar for depth. Topped with crusty French bread and melted Swiss or Gruyère cheese, it’s a hearty and flavorful soup perfect for cozy meals.
Ingredients
Scale
Soup Ingredients
- 2 tablespoons olive oil
- 1 pound beef short ribs
- 4 large onions, thinly sliced
- 4 cloves garlic, minced
- 6 cups beef broth
- 1 tablespoon balsamic vinegar
- 1 teaspoon fresh thyme
- 1 bay leaf
- Salt and pepper to taste
Topping Ingredients
- 4 slices French bread
- 1 cup Swiss or Gruyère cheese, shredded
Instructions
- Prepare the beef short ribs: Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Season the beef short ribs with salt and pepper, then sear them on all sides until browned, about 3-4 minutes per side. Remove and set aside.
- Caramelize the onions: In the same pot, reduce heat to medium, add the sliced onions and cook slowly, stirring frequently, until deeply caramelized and golden brown, about 25-30 minutes. Add the minced garlic in the last 2 minutes and stir until fragrant.
- Add liquids and aromatics: Return the seared short ribs to the pot. Pour in the beef broth, then add the balsamic vinegar, fresh thyme, and bay leaf. Season with additional salt and pepper to taste.
- Simmer the soup: Bring to a simmer, then reduce heat to low, cover, and cook gently for about 1.5 to 2 hours, or until the short ribs are tender and the flavors meld together.
- Prepare the topping: While the soup simmers, toast the French bread slices until crisp. Preheat the broiler or oven to melt the cheese later.
- Assemble and serve: Remove the short ribs from the soup and shred the meat from the bones. Discard bones and bay leaf. Return the shredded beef to the soup and adjust seasoning as needed. Ladle the soup into oven-safe bowls, top each with a toasted French bread slice, then sprinkle generously with shredded Swiss or Gruyère cheese. Place the bowls under the broiler for 2-3 minutes or until the cheese is melted and bubbly. Serve hot.
Notes
- For richer flavor, you can add a splash of red wine along with the beef broth.
- Use a sharp grater for the cheese to ensure it melts evenly.
- Be cautious when placing bowls under the broiler—use oven-safe bowls and watch closely to prevent burning.
- Leftover soup stores well in the refrigerator for up to 3 days but assemble bread and cheese just before serving to keep texture crisp.
