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This French Onion Beef Short Rib Soup brings together tender slow cooked short ribs, deeply caramelized onions, and a rich beef broth finished with melted Gruyère atop garlicky toasted baguette slices. It’s perfect for cozy evenings when you want something hearty yet elegant to share around the table.
I first made this during a chilly winter weekend and the entire family kept asking for seconds. It’s now a go to whenever I want to impress without fuss.
Ingredients
- Beef short ribs boneless: for rich, succulent meat that softens beautifully in broth
- Yellow onions thinly sliced: to caramelize slowly and create the soup’s sweet backbone
- Low sodium beef broth: provides a savory base without too much salt
- Dry red wine: deglazes the pan adding subtle acidity and depth
- Garlic minced: to enhance aroma and flavor
- Bay leaves: add a delicate herbal note that mellows the soup
- Fresh thyme sprigs: bring fresh earthiness
- Worcestershire sauce: strengthens the umami character
- Gruyère cheese shredded: for melting that lends nutty and creamy richness
- French baguette sliced: for toasting with a crunchy, garlicky topping
- Butter and olive oil: for caramelizing onions and browning meat
- Salt and pepper: for seasoning to taste
- Fresh parsley optional: for a bright garnish
Instructions
- Sear the short ribs:
- Pat the short ribs dry then season generously with salt and pepper. Heat olive oil in a large heavy pot over medium high heat. Brown the ribs on all sides until you see a deep, golden crust which locks in juices. Remove ribs and set aside.
- Caramelize the onions:
- Add butter to the same pot and reduce heat to medium. Add the thinly sliced onions and stir often. Cook slowly for about 30 to 40 minutes until the onions turn a rich golden brown and become sweet and tender. This slow caramelization builds the signature flavor.
- Add garlic and deglaze with wine:
- Stir in minced garlic and cook briefly until fragrant, about one minute. Pour in red wine to deglaze, scraping up any browned bits stuck to the bottom of the pot. Let simmer for 5 minutes to reduce slightly and concentrate flavors.
- Simmer the short ribs:
- Return the short ribs to the pot. Add beef broth, bay leaves, fresh thyme sprigs, and Worcestershire sauce. Bring to a boil, then lower heat to a gentle simmer. Cover and cook for two and a half to three hours until the ribs are fall apart tender.
- Shred the meat and season:
- Remove the ribs and discard bones if any remain. Shred the meat finely and return it to the pot. Taste and adjust seasoning with salt and pepper.
- Prepare the cheese toasts:
- Toast the baguette slices until golden. Rub each slice with a garlic clove for a subtle kick. Sprinkle shredded Gruyère on top, then broil just until the cheese melts and bubbles beautifully.
- Assemble and serve:
- Ladle the hot soup into oven safe bowls. Float a cheese toast on top of each bowl and broil briefly until the cheese turns golden and slightly crisp. Garnish with fresh parsley if you like and serve immediately.
My favorite ingredient is the yellow onion. I learned the hard way not to rush the caramelizing patience turns simple onions into pure gold. One family dinner, the aroma wafting from the kitchen filled the house and had everyone eagerly anticipating the meal. It’s a dish that feels like a warm hug from French countryside kitchens.
Storage Tips
Store cooled soup in airtight containers in the refrigerator for up to four days. Keep the cheese toasts separately and broil fresh before serving to retain their crisp texture. For longer storage, freeze the soup without the bread and cheese.
Ingredient Substitutions
If you cannot find Gruyère, Emmental or Comté cheeses also melt well with a similar flavor profile. For wine, a dry Burgundy or Cabernet Sauvignon works nicely. Short ribs can be swapped for chuck beef but cooking time may vary for tenderness.
Serving Suggestions
Serve with a simple green salad dressed with a lemon vinaigrette to cut through the richness. A glass of red wine complements the bold flavors perfectly. Some crusty extra baguette on the side is always welcome for soaking up every last drop.
This soup is a cozy, elegant meal that shines in chilly weather. Serve with extra baguette and a glass of red wine.
Common Recipe Questions
- → Comment attendrir les côtes courtes de bœuf ?
Cuisez-les lentement à feu doux dans un bouillon aromatisé pendant plusieurs heures jusqu’à ce que la viande soit fondante.
- → Quelle est l’importance des oignons caramélisés ?
Ils apportent une douceur naturelle et une profondeur de goût essentielle à la base de cette soupe.
- → Peut-on utiliser un autre fromage que le Gruyère ?
Oui, un fromage à pâte dure qui fond bien, comme l’Emmental, peut remplacer le Gruyère.
- → Comment réussir la croûte gratinée ?
Toastez la baguette, frottez-la à l’ail, couvrez-la généreusement de fromage, puis passez au four sous le gril jusqu’à ce que le fromage soit doré.
- → Quelle méthode de cuisson est privilégiée ?
Un mijotage long à la casserole pour attendrir la viande, suivi d’un passage au gril pour la finition croustillante du fromage et du pain.