Go Back

French Onion Beef Short Rib Soup

Warm, comforting, and satisfying, this French Onion Beef Short Rib Soup combines rich beef short ribs with sweet caramelized onions in a delightful broth topped with crispy sourdough and melted Gruyère cheese.
Imprimer la recette Épingler la recette
Préparation 20 minutes
Cuisson 2 heures
Temps total 2 heures 20 minutes
Portions: 4 servings
Plat: Main Course, Soup
Cuisine: French
Calories: 650
Ingredients Préparation Notes

Ingrédients
  

Meat & Broth
  • 2 lbs beef short ribs Can substitute with chuck roast or brisket
  • 6 cups beef broth Homemade is preferable; chicken broth can be used as an alternative
Vegetables
  • 3 large yellow onions, thinly sliced For optimal caramelization
  • 2 tsp fresh thyme leaves
Bread & Cheese
  • 4 slices sourdough bread Can be substituted with any crusty bread
  • 1 cup Gruyère cheese, shredded Swiss or provolone can be used instead
Fat & Seasoning
  • 2 tbsp unsalted butter
  • Salt and pepper to taste

Préparation
 

Preparation
  1. Gather all your ingredients and ensure your workspace is clean and organized.
  2. Slice the onions thinly for even caramelization.
Cooking
  1. Heat the unsalted butter over medium heat in a large pot. Once melted and bubbling, add the short ribs and sear them on all sides until browned (about 5-7 minutes).
  2. Remove the short ribs and set aside. In the same pot, add the sliced onions and cook over medium heat for about 30 minutes, stirring often until golden brown and caramelized.
  3. Return the short ribs to the pot with the onions. Pour in the beef broth, add thyme, and bay leaves, stirring to combine.
  4. Bring to a gentle boil, then reduce heat and let it simmer uncovered for about 2 hours, stirring occasionally.
Baking
  1. Preheat your oven to 350°F (175°C) about 20 minutes before the soup finishes simmering.
  2. Ladle the soup into oven-safe bowls. Top with a slice of sourdough bread and a generous amount of Gruyère cheese.
  3. Bake the bowls in the preheated oven for 15-20 minutes, or until the cheese is bubbly and golden brown.
Serving
  1. Remove from the oven carefully and allow to cool for a few minutes before serving. Garnish with fresh thyme if desired.

Notes et conservation

Allow the soup to cool completely before storing. It can last in the fridge for up to 3-4 days and can be frozen for up to 3 months without the bread and cheese topping. Reheat gently over low heat.