Here’s a recipe to bring that hearty, comforting magic to your table:
🍲 French Onion Beef Short Rib Soup
Serves: 6 | Prep Time: 20 mins | Cook Time: 3–4 hours (low & slow for tender ribs)
🛒 Ingredients:
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2 lbs beef short ribs
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Salt and black pepper
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2 tbsp olive oil
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4 large yellow onions, thinly sliced
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4 cloves garlic, minced
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2 tbsp unsalted butter
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1 tbsp all-purpose flour
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1 cup dry white wine (optional, or use more broth)
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6 cups beef broth (preferably low sodium)
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2 sprigs fresh thyme
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1 bay leaf
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1 tbsp Worcestershire sauce
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1 tsp freshly ground black pepper
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Baguette slices, toasted or broiled
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1 ½ cups Gruyère cheese, grated (or Swiss cheese)
👩🍳 Instructions:
1. Brown the Short Ribs
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Season short ribs generously with salt and pepper.
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Heat olive oil in a large heavy-bottom pot or Dutch oven over medium-high heat.
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Brown ribs on all sides, about 3–4 minutes per side. Remove and set aside.
2. Caramelize the Onions
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Reduce heat to medium-low. Add butter to the same pot.
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Add sliced onions and cook slowly, stirring often, until deep golden brown and caramelized — about 45 minutes to 1 hour.
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Add garlic and cook 1–2 minutes more.
3. Make the Roux Base
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Sprinkle flour over onions, stir well, and cook 2–3 minutes to remove raw flour taste.
4. Deglaze & Build Soup
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Pour in white wine to deglaze, scraping up browned bits. Let simmer 3–5 minutes to reduce slightly.
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Add beef broth, Worcestershire sauce, thyme, bay leaf, and black pepper. Stir to combine.
5. Add Short Ribs & Simmer
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Return short ribs to the pot, submerging them in the broth.
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Bring to a simmer, cover partially, and cook on low heat for 2.5–3 hours until meat is tender and falling off the bone.
6. Finish Soup
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Remove short ribs and shred meat, discarding bones and excess fat.
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Return shredded meat to the soup and adjust seasoning with salt and pepper.
7. Serve
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Ladle soup into oven-safe bowls.
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Top each with a toasted baguette slice and a generous layer of grated Gruyère.
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Broil in the oven until cheese is bubbly and golden brown (about 2–3 minutes). Watch carefully!
🍽️ Tips:
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For a faster version, use a pressure cooker or Instant Pot for the ribs.
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Swap Gruyère for mozzarella if needed.
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Add a splash of brandy or sherry to the broth for extra depth.
Would you like a pressure cooker version or suggestions for sides to serve with this soup?
