French Onion Short Rib Soup Recipe
This French Onion Short Rib Soup combines tender, slow-braised beef short ribs with deeply caramelized onions, rich beef broth, and a touch of red wine for a flavorful, comforting meal. Topped with melted Gruyère cheese and served with toasted French baguette slices, this soup is a hearty twist on the classic French onion soup perfect for cozy dinners.
- Prep Time: 25 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 25 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Baking
- Cuisine: French
Ingredients
Scale
Meat and Seasoning
- 3 lbs Beef Short Ribs (Choose well-marbled ribs for maximum flavor.)
- 1 tbsp Kosher Salt (Essential for seasoning.)
- 1 tsp Fresh Ground Black Pepper (Enhances the dish’s overall taste.)
- 1/4 cup Flour (Used for dredging the ribs.)
- 2 tbsp Olive Oil (Ideal for searing.)
Vegetables and Herbs
- 3 large Onions (Large yellow onions work best for sweetness.)
- 2 medium Carrots (Peeled and diced evenly.)
- 4 cloves Garlic (Thinly sliced for balance.)
- 2 sprigs Fresh Rosemary (For herbaceous note.)
- 3 sprigs Fresh Thyme (Enhances flavor.)
Liquids and Others
- 1 cup Red Wine (Deglazes the pot.)
- 1 can Diced Tomatoes (Feel free to use fresh if in season.)
- 4 cups Beef Broth (Opt for low-sodium versions.)
- 2 tbsp Butter (Essential for caramelizing onions.)
- 1 cup Gruyère Cheese (Rich and melty when broiled.)
- 1 loaf French Baguette (Toast for a satisfying crunch.)
Instructions
- Preheat Oven: Preheat your oven to 325ºF (160ºC) to prepare for slow cooking of the soup.
- Season and Dredge Ribs: Generously season the beef short ribs with kosher salt and fresh ground black pepper, then dredge them evenly in flour to help create a flavorful crust during searing.
- Sear Short Ribs: Heat olive oil in a Dutch oven over medium-high heat and brown the short ribs for about 4 minutes on each side until they develop a rich, golden crust. This step locks in flavor and adds depth to the soup.
- Sauté Vegetables: In the same pot, add the sliced onions and diced carrots and sauté for 5 minutes to soften. Add the thinly sliced garlic and cook for another minute, stirring frequently to release their aromas.
- Deglaze and Combine: Pour in the red wine to deglaze the pot, scraping up browned bits at the bottom. Then add the diced tomatoes, beef broth, fresh rosemary, fresh thyme, and return the seared short ribs to the pot. Stir to combine all ingredients thoroughly.
- Braise in Oven: Cover the Dutch oven with a lid and place it in the preheated oven, cooking the soup mixture for 2.5 hours. This slow cooking tenderizes the meat and infuses the broth with deep flavors.
- Caramelize Onions Separately: While the ribs are braising, melt butter in a skillet over medium heat. Add thinly sliced onions and cook, stirring occasionally, for 20-30 minutes until they are deeply caramelized and sweet, enhancing the soup’s flavor profile.
- Combine Caramelized Onions: Remove the braised ribs from the oven and stir the caramelized onions into the pot. Bring the soup to a gentle simmer on the stovetop for a few minutes to marry the flavors.
- Serve with Cheese and Bread: Ladle the soup into oven-safe bowls. Top each bowl with a generous amount of Gruyère cheese and place under the broiler until the cheese is bubbly and golden. Serve immediately with toasted slices of French baguette for dipping and crunch.
Notes
- Choosing well-marbled short ribs enhances the soup’s richness and tenderness.
- Using a Dutch oven allows even heat distribution ideal for slow braising.
- Caramelizing onions separately ensures perfect sweetness and depth without overcooking during the braise.
- Opt for low-sodium beef broth to better control the salt level in the final dish.
- Baguette slices can be toasted beforehand or under the broiler along with the cheese for extra crispness.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
Keywords: French onion soup, short rib recipe, beef soup, caramelized onion soup, Gruyère cheese soup
