French Onion Beef Short Rib Soup
A warm, hearty soup combining beef short ribs and caramelized onions, enriched with beef broth, red wine, and topped with melted cheese for a comforting experience.
Ingrédients
Main Ingredients
- 2 pounds beef short ribs Choose meaty short ribs for the best flavor.
- 4 large onions, thinly sliced Sweet onions work best for caramelizing.
- 4 cloves garlic, minced
- 1 teaspoon brown sugar Helps enhance the sweetness of the onions.
- 2 tablespoons balsamic vinegar Needed for deglazing and flavor.
- 1 tablespoon fresh thyme leaves Or substitute with 1 teaspoon dried thyme.
- 6 cups beef broth Use low-sodium if preferred.
- 1 cup dry red wine A robust variety enhances flavor.
- 1 tablespoon Worcestershire sauce
- 4 slices French baguette For serving.
- 1 cup grated Gruyère cheese For topping.
- Chopped fresh parsley For garnish.
Instructions
Preparation
- Gather all your ingredients. Thinly slice the onions and mince the garlic. Season the beef short ribs with salt and pepper, setting them aside.
Cook the Base
- In a Dutch oven, heat the olive oil over medium-high heat. Sear the short ribs until they are browned on all sides, about 3-4 minutes per side. Remove the ribs from the pot and set aside.
Caramelize Onions
- Add the sliced onions to the Dutch oven and reduce the heat to medium. Cook the onions slowly, stirring frequently, for about 20-30 minutes until they are deeply caramelized and tender.
Combine Ingredients
- Once the onions are caramelized, stir in the minced garlic and brown sugar. Sauté for an additional 2-3 minutes until fragrant.
- Pour the balsamic vinegar into the pot, scraping the bottom to release browned bits. Add thyme, bay leaf, beef broth, red wine, and Worcestershire sauce. Bring to a gentle boil, then reduce the heat.
Bake
- Return the seared beef short ribs to the pot, ensuring they are submerged. Cover and transfer to a preheated oven at 325°F (165°C). Bake for 2 to 2.5 hours until the meat is fork-tender.
Finish the Soup
- Remove the ribs and shred the meat using two forks. Return the shredded beef to the soup, stirring to mix thoroughly.
- Adjust seasoning with salt and freshly cracked black pepper. Serve hot, topping each bowl with a slice of baguette and grated Gruyère cheese. For an extra touch, broil until the cheese is melted and bubbly.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for 3 months. Reheat gently to retain flavor.