French Onion Beef Short Rib Soup
A hearty comfort dish featuring tender beef short ribs, sweet caramelized onions, and rich beef broth topped with melty Gruyère cheese on crispy toasted bread.
Ingredients
Main Ingredients
- 3 lbs Beef short ribs Trimmed and cut into pieces
- 2 tbsp Butter For caramelizing onions
- 3 large Onions Thinly sliced
- 8 cups Beef broth Homemade or store-bought
- 2 tsp Thyme Dried or fresh
- 2 leaves Bay leaves
- 1 tsp Salt To taste
- 1 tsp Pepper To taste
- 1 cup Gruyère cheese Shredded, for cheese toast
- 4 slices Bread For toasting, use French baguette or sourdough
Instructions
Preparation
- Preheat the oven to 325°F (163°C).
- In a large pot, melt the butter over medium heat. Add sliced onions and cook until they caramelize, approximately 15-20 minutes.
- Season the short ribs with salt and pepper, then add them to the pot. Brown the ribs on all sides.
Cooking
- Pour in the beef broth and add thyme and bay leaves. Bring the mixture to a simmer, then cover and transfer the pot to the oven.
- Cook for 2.5 to 3 hours, or until the ribs are tender and falling off the bone.
- Remove the ribs from the pot, shred the meat, and return it to the soup.
Serving
- For the cheesy toast, top slices of bread with Gruyère cheese and broil until melted and golden.
- Serve the soup hot, topped with the cheesy toast.
Notes
For added depth, consider adding a splash of red wine to the broth. Always taste and adjust seasoning before serving. For leftovers, let cool, transfer to airtight containers, and refrigerate for up to 3 days, or freeze for up to 3 months.