French Onion Beef Short Rib Soup

Here’s a rich, hearty twist on classic French onion soup using tender beef short ribs for deep flavor — perfect for cozy dinners!

🥣🍖 French Onion Beef Short Rib Soup

Ingredients:

• 2 lbs beef short ribs (bone-in or boneless)

• 4 large onions, thinly sliced (yellow or sweet onions)

• 4 cloves garlic, minced

• 4 cups beef broth (preferably low sodium)

• 2 cups water or more broth

• 1 cup dry white wine or red wine (optional, adds depth)

• 2 tbsp butter

• 1 tbsp olive oil

• 2 tsp fresh thyme (or 1 tsp dried thyme)

• 1 bay leaf

• Salt and pepper to taste

• Baguette slices or crusty bread

• 1½ cups shredded Gruyère or Swiss cheese

Instructions:

1. Brown the short ribs:

   • Season the short ribs with salt and pepper.

   • In a large pot or Dutch oven, heat olive oil 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, add butter and sliced onions. Cook over medium-low heat, stirring frequently, until onions are deeply caramelized and golden brown (about 40–50 minutes).

   • Add garlic and cook for another minute.

3. Deglaze:

   • Pour in the wine (if using) to deglaze the pot, scraping up all the browned bits from the bottom.

4. Simmer the soup:

   • Return the browned short ribs to the pot.

   • Add beef broth, water, thyme, and bay leaf. Bring to a boil, then reduce heat to low and simmer, covered, for 2–3 hours or until the meat is tender and falling off the bone.

5. Shred the meat:

   • Remove short ribs from the pot. Remove bones and shred the meat, discarding fat and gristle. Return shredded beef to the soup. Adjust salt and pepper.

6. Serve:

   • Preheat broiler. Ladle soup into oven-safe bowls.

   • Top each bowl with toasted baguette slices and shredded Gruyère cheese.

   • Broil until cheese is melted and bubbly, about 2–3 minutes.

Tips:

• For deeper flavor, prepare the soup a day ahead; flavors develop overnight.

• Use a combination of beef broth and homemade bone broth for richness.

• Substitute Swiss cheese if you don’t have Gruyère.