Description
Hearty French onion short rib soup showcases rich, meltingly tender meat nestled in deeply caramelized onion broth. Crisp gruyere toast crowns this luxurious French classic, promising comfort in each spoonful you’ll savor.
Ingredients
Scale
Meat:
- 2 pounds (900 grams) bone-in beef short ribs
Vegetables and Aromatics:
- 3 large onions, thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
- 1 bay leaf
Liquids and Seasonings:
- 4 cups beef broth (low sodium)
- 1 cup red wine
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare a large pot and heat olive oil over medium-high temperature, creating a sizzling surface for searing short ribs until a rich golden-brown exterior develops on all sides, approximately 4-5 minutes per surface.
- Without cleaning the pot, melt butter and introduce sliced onions, allowing them to slowly transform into a deep caramel color through gentle stirring over medium heat for 20-25 minutes. Incorporate minced garlic and cook briefly until fragrant.
- Deglaze the pot by pouring red wine and balsamic vinegar, vigorously scraping accumulated browned fragments from the bottom, letting the liquid reduce and concentrate flavors for 2 minutes.
- Reintroduce seared short ribs into the pot, complementing with beef broth, thyme, bay leaf, salt, and pepper. Bring the mixture to a rolling boil, then reduce to a gentle simmer for 2-3 hours until meat becomes exceptionally tender and nearly separating from the bone.
- Extract short ribs, discard bones, and meticulously shred meat into succulent pieces. Reintegrate shredded beef into the soup, allowing flavors to meld for an additional 10 minutes.
- Preheat oven to 375F (190C). Prepare baguette slices by spreading butter and generously covering with grated Gruyere cheese. Bake for 5-7 minutes until cheese melts into a golden, bubbling crust.
- Carefully ladle steaming soup into serving bowls, crowning each portion with a crispy, cheese-laden toast. Serve immediately while piping hot.
Notes
- Searing the short ribs creates a rich, deep flavor foundation by developing a caramelized crust that locks in incredible meaty goodness.
- Slow-cooking transforms tough meat into meltingly tender bites, so patience is key when simmering this hearty soup for 2-3 hours.
- Caramelizing onions demands low and slow heat to develop sweet, complex flavors without burning – stir occasionally and watch the color gradually deepen from white to golden to rich brown.
- Swap beef broth with vegetable broth and use plant-based short ribs for a delicious vegetarian version that maintains the soup’s robust flavor profile.
- Prep Time: 35 minutes
- Cook Time: 2 hours 15 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Searing, Simmering, Baking
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 410 kcal
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 110 mg