Introduction
There’s something truly comforting about a steaming bowl of soup, especially when it combines the rich, savory flavors of French onion and tender beef short ribs. This Ultimate French Onion Beef Short Rib Soup is a warm embrace in a bowl on chilly evenings. With caramelized onions, hearty short ribs, and a bubbling layer of Gruyère cheese, it’s a dish that will make your taste buds sing and your kitchen feel like a cozy haven. Perfect for a family dinner or a gathering with friends, this soup promises to be a showstopper!
Ingredients
- 2 pounds beef short ribs
- 4 large yellow onions, thinly sliced
- 4 cloves garlic, minced
- 6 cups beef broth
- 1 cup dry red wine
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 tablespoon fresh thyme leaves
- 1 bay leaf
- Salt and pepper to taste
- 4 slices of French baguette
- 1 ½ cups Gruyère cheese, shredded
- Fresh parsley, chopped (for garnish)
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
Yield: 6 servings
Directions and Instructions
- Preheat your oven to 300°F (150°C) to create a warm environment for braising.
- In a large Dutch oven, heat the olive oil and unsalted butter over medium heat until melted and fragrant.
- Add the beef short ribs and sear them on all sides until they are beautifully browned. Once browned, remove from the pot and set aside.
- In the same pot, add the sliced onions. Cook them slowly, stirring frequently, until they are deeply caramelized, about 25-30 minutes.
- Add the minced garlic to the pot and cook for an additional 1-2 minutes, letting its aroma fill the air.
- Deglaze the pot by pouring in the red wine, scraping up any browned bits from the bottom with a wooden spoon.
- Return the short ribs to the pot and pour in the beef broth. Add the thyme, bay leaf, and season with salt and pepper.
- Bring the mixture to a gentle simmer, cover, and transfer the pot to the oven. Allow it to braise for 2 ½ to 3 hours, or until the short ribs are fork-tender.
- When the cooking time is up, carefully remove the pot from the oven and discard the bay leaf.
- Using a slotted spoon, transfer the cooked short ribs to a cutting board and shred the meat from the bones.
- Return the shredded beef back into the soup, stirring to combine.
- To serve, ladle the soup into bowls, placing a slice of toasted French baguette on top of each. Generously sprinkle the bowls with shredded Gruyère cheese.
- Broil the bowls in the oven for about 2-3 minutes, or until the cheese is bubbly and golden brown, adding a delightful crust.
- Finish off with a sprinkle of chopped parsley for a fresh touch before enjoying this savory delight!
Notes or Tips
For the best flavor, allow the soup to sit for a little while after cooking; the flavors meld beautifully as it cools slightly. You can also use leftover short ribs if you have them on hand! Feel free to customize the cheese—an excellent alternative to Gruyère is provolone or mozzarella if you’re looking for a different twist.
Cooking Techniques
This recipe utilizes the technique of braising, where food is cooked slowly at low temperatures in a bit of liquid. This method not only tenderizes the meat but also enriches the flavors of the broth. Caramelizing the onions brings out their natural sweetness, adding depth to the soup.
FAQ
Can I make this soup in advance?
Yes, you can prepare the soup a day ahead! Just store it in the fridge and reheat when ready to serve.
What can I serve with this soup?
This soup pairs beautifully with a crisp green salad or even a side of roasted vegetables for a complete meal.
Conclusion
Indulge in this Ultimate French Onion Beef Short Rib Soup and experience a culinary delight that’s hearty, warm, and utterly satisfying. With its rich broth, tender meat, and cheesy top, it’s the perfect dish to gather around with loved ones. Enjoy every comforting spoonful and let the flavors transport you to a cozy bistro in the heart of France!