Description
This rich and comforting French Onion Beef Short Rib Soup combines tender, slow-simmered beef short ribs with deeply caramelized onions, infused with aromatic herbs and balsamic vinegar. Topped with toasted French bread and melted Swiss or Gruyère cheese, it’s a perfect hearty meal that balances robust flavors with a golden, cheesy crust.
Ingredients
For the Soup:
- 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 or 1/2 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
For the Topping:
- 4 slices of French bread
- 1 cup shredded Swiss or Gruyère cheese
Instructions
- Heat the oil and sear beef: In a large pot, heat 2 tablespoons olive oil over medium heat. Season the beef short ribs with salt and pepper and sear them until browned on all sides, about 4–5 minutes per side. Remove ribs and set aside.
- Caramelize the onions: In the same pot, add the thinly sliced onions and cook them, stirring occasionally, until caramelized and golden brown, about 15–20 minutes. This develops the soup’s deep onion flavor.
- Add garlic: Stir in the minced garlic with the caramelized onions and cook for an additional 1–2 minutes until fragrant.
- Combine ingredients in pot: Return the seared short ribs to the pot. Add 6 cups of beef broth, 1 tablespoon balsamic vinegar, 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme), 1 bay leaf, and season with additional salt and pepper as needed.
- Simmer the soup: Bring the soup to a boil, then reduce the heat to low and cover. Let it simmer gently for 1.5 to 2 hours until the beef is tender and falling off the bone.
- Prepare the bread topping: While the soup simmers, preheat your oven’s broiler. Place the 4 slices of French bread on a baking sheet and toast them lightly under the broiler until just golden, about 1-2 minutes per side. Remove from the oven.
- Shred the beef: Once the ribs are tender, remove them from the pot, shred the meat, and discard the bones. Return the shredded beef to the soup and stir to combine.
- Assemble soup bowls: Ladle the hot soup into oven-safe bowls. Top each bowl with a slice of the toasted French bread and sprinkle evenly with shredded Swiss or Gruyère cheese.
- Melt cheese under broiler: Place the bowls on a baking sheet and broil in the oven for 2–3 minutes, or until the cheese is melted, bubbly, and golden brown. Keep a close eye to avoid burning.
- Serve and enjoy: Carefully remove the bowls from the oven (they will be hot), and serve the soup immediately for a cozy and delicious meal.
Notes
- Use a heavy-bottomed pot or Dutch oven for best results when caramelizing onions and simmering the soup.
- If fresh thyme is unavailable, dried thyme works well; just reduce the quantity accordingly.
- For an extra depth of flavor, deglaze the pot with a splash of white wine or additional balsamic vinegar after caramelizing the onions.
- Be careful when broiling the cheese topping, as it can burn quickly.
- This soup can be prepared a day ahead – flavors develop wonderfully overnight in the refrigerator.
