French Onion Beef Short Rib Soup

Here’s a delicious French Onion Beef Short Rib Soup recipe that combines the rich flavors of caramelized onions, tender beef short ribs, and savory broth — a comforting, hearty dish!

French Onion Beef Short Rib Soup

Ingredients:

• 2 lbs beef short ribs

• Salt and pepper, to taste

• 2 tbsp olive oil or butter

• 4 large yellow onions, thinly sliced

• 3 cloves garlic, minced

• 2 tbsp flour (optional, for thickening)

• 6 cups beef broth (preferably homemade or low-sodium)

• 1 cup dry white wine or dry sherry (optional)

• 2 sprigs fresh thyme

• 1 bay leaf

• 1 tbsp Worcestershire sauce

• 1 tsp sugar (to help caramelize onions)

• Baguette slices, toasted

• Gruyère or Swiss cheese, grated (for topping)

• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Short Ribs:

   • Season the beef short ribs generously with salt and pepper.

   • Heat olive oil or butter in a large heavy-bottomed pot or Dutch oven over medium-high heat.

   • Brown the short ribs on all sides, about 3-4 minutes per side. Remove and set aside.

2. Caramelize the Onions:

   • In the same pot, reduce heat to medium.

   • Add the sliced onions and a pinch of salt and sugar.

   • Cook slowly, stirring occasionally, until onions are deeply golden brown and caramelized, about 30-40 minutes.

   • Add garlic in the last 2 minutes and sauté until fragrant.

3. Make the Soup Base:

   • Optional: Sprinkle flour over the onions and stir to coat evenly. Cook for 2-3 minutes to get rid of raw flour taste.

   • Deglaze the pot with white wine or sherry, scraping up browned bits from the bottom.

   • Return the short ribs to the pot.

   • Add beef broth, thyme sprigs, bay leaf, and Worcestershire sauce.

   • Bring to a simmer, cover, and cook on low heat for 2.5 to 3 hours, or until the short ribs are fall-apart tender.

4. Finish the Soup:

   • Remove the short ribs from the pot. Discard thyme sprigs and bay leaf.

   • Shred the meat from the bones and discard bones and excess fat.

   • Return shredded meat to the soup and stir.

   • Adjust seasoning with salt and pepper as needed.

5. Serve:

   • Ladle soup into oven-safe bowls.

   • Top with toasted baguette slices and a generous amount of grated Gruyère or Swiss cheese.

   • Place bowls under a broiler until cheese melts and bubbles (about 2-3 minutes).

   • Garnish with fresh parsley and serve immediately.