French Onion Beef Short Rib Soup
A heartwarming soup featuring tender beef short ribs, caramelized onions, and melted cheese, perfect for cozy evenings and family gatherings.
Ingredients
For the Soup
- 2 tablespoons olive oil
- 1 pound beef short ribs Juicy, tender meat.
- 4 large onions, thinly sliced Caramelized for sweetness.
- 4 cloves garlic, minced Adds aromatic flavor.
- 6 cups beef broth
- 1 tablespoon balsamic vinegar
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- 1 leaf bay leaf
- Salt and pepper to taste
For Serving
- 4 slices French bread Lightly toasted.
- 1 cup shredded Swiss or Gruyère cheese For topping.
Instructions
Preparation
- Heat olive oil in a large pot over medium heat. Season the short ribs with salt and pepper and sear them until browned on all sides, about 4-5 minutes per side.
- Remove the ribs from the pot and set them aside.
- In the same pot, add the sliced onions and cook slowly, stirring occasionally, until golden brown, about 15-20 minutes.
- Stir in minced garlic and cook for an additional 1-2 minutes until fragrant.
Cooking
- Return the browned short ribs to the pot. Add beef broth, balsamic vinegar, thyme, bay leaf, and additional salt and pepper. Bring to a boil.
- Reduce heat to low, cover, and let simmer for 1.5 to 2 hours until the short ribs are tender.
Serving
- While the soup simmers, preheat the oven’s broiler. Arrange slices of French bread on a baking sheet and lightly toast until golden.
- Once short ribs are tender, remove them from the soup, shred the meat, discarding bones, and return shredded beef to the pot.
- Ladle soup into oven-safe bowls, place a slice of toasted French bread on top, and sprinkle with shredded cheese.
- Broil for 2-3 minutes until cheese is melted and bubbly.
Notes
For extra flavor, add a splash of Worcestershire sauce before simmering. Garnish with freshly chopped herbs for a bright finish.