French Onion Beef Short Rib Soup
French Onion Beef Short Rib Soup features fall-apart tender beef short ribs in deeply caramelized onion and red wine broth, topped with toasted French bread and melted Gruyère cheese.
6
servings30
minutes4
hours550
kcal4
hours30
minutesIngredients
3 pounds beef short ribs
2 tablespoons olive oil
4 large yellow onions
4 cups beef broth
1 cup red wine
2 tablespoons butter
1 teaspoon dried thyme
2 cloves garlic
to taste salt
to taste black pepper
1 loaf French bread
2 cups grated Gruyère cheese
Directions
- In a large pot, heat olive oil over medium-high heat before adding the beef short ribs, allowing them to brown on all sides.
- Remove the short ribs and set aside. In the same pot, add butter and sliced onions, cooking on medium heat until they are golden and caramelized.
- Add minced garlic to the onions and cook for an additional minute, ensuring the garlic does not burn, then deglaze the pot with red wine.
- Return the short ribs to the pot, adding beef broth, thyme, salt, and pepper before bringing the mixture to a simmer.
- Cover the pot and reduce the heat, allowing the soup to cook gently for around 3 hours, until the beef is tender.
- Remove the short ribs; when cool enough to handle, shred the meat and return it to the soup, discarding any bones and excess fat.
- Slice the French bread, toasting it lightly in the oven, and place on top of the soup in oven-safe bowls.
- Top with grated Gruyère cheese and broil until the cheese is bubbly and golden before serving the soup hot.
Nutrition Facts
- Total number of serves: 4
- Calories: 550kcal
- Cholesterol: 0mg
- Sodium: 620mg
- Potassium: 400mg
- Sugar: 8g
- Protein: 6g
- Calcium: 60mg
- Iron: 2mg
This French Onion Beef Short Rib Soup is the ultimate fusion of two beloved classics, bringing together the sweet, deeply caramelized onions of French onion soup with melt-in-your-mouth beef short ribs for a dish that’s pure indulgence. The onions cook low and slow until golden and jam-like, developing incredible sweetness and depth, while red wine and beef broth create a rich, savory base. After hours of gentle braising, the short ribs become so tender they shred effortlessly, and that final touch—toasted French bread blanketed with bubbling Gruyère cheese—transforms each bowl into a decadent masterpiece.
