Absolutely! Here’s a rich and deeply flavorful recipe for French Onion Beef Short Rib Soup — it’s like classic French onion soup, but with the hearty addition of fall-off-the-bone short ribs. This soup is cozy, elegant, and perfect for slow-cooked indulgence.
🥩🧅 French Onion Beef Short Rib Soup
Ingredients:
For the beef:
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2–3 lbs bone-in beef short ribs
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Salt & black pepper, to taste
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1–2 tbsp olive oil
For the soup:
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3 tbsp butter
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4–5 large yellow onions, thinly sliced
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1 tsp sugar
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1/2 tsp salt
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2 cloves garlic, minced
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1 tbsp balsamic vinegar (or dry sherry)
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1/2 cup dry red wine
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6 cups beef broth (preferably low sodium)
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2 sprigs thyme (or 1/2 tsp dried)
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1 bay leaf
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1 tsp Worcestershire sauce
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Gruyère or Swiss cheese, grated
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Toasted baguette slices, for topping
🧑🍳 Instructions:
1. Brown the Short Ribs:
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Season short ribs generously with salt and pepper.
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In a large Dutch oven or soup pot, heat olive oil over medium-high heat.
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Sear short ribs on all sides until well browned (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 and sliced onions to the pot.
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Sprinkle with sugar and salt. Cook, stirring often, for 30–40 minutes until deeply golden and caramelized.
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Add garlic and cook for 1 minute more.
3. Deglaze & Build Flavor:
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Stir in balsamic vinegar and red wine, scraping up all the browned bits.
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Simmer for 2–3 minutes until slightly reduced.
4. Simmer the Soup:
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Return short ribs to the pot.
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Add beef broth, thyme, bay leaf, and Worcestershire sauce.
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Bring to a boil, then reduce to a gentle simmer.
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Cover and simmer for 2.5 to 3 hours, until the meat is fall-off-the-bone tender.
5. Shred the Meat:
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Remove the short ribs and discard bones.
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Shred the beef and discard excess fat or gristle.
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Return shredded meat to the soup. Discard bay leaf and thyme stems.
6. Serve & Broil:
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Preheat broiler.
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Ladle soup into oven-safe bowls. Top each with a toasted baguette slice and a generous handful of grated Gruyère.
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Broil for 2–3 minutes, or until the cheese is melted and bubbling.
✅ Tips:
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Want a thicker broth? Simmer uncovered for 20 minutes after removing the ribs.
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Add a splash of brandy at the end for a rich finish.
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If you don’t have oven-safe bowls, melt the cheese on the baguette slices separately and float them in the bowl.