French Onion Short Rib Soup (Print-Friendly Format)
Deeply caramelized onions, tender short ribs, and Gruyère toast bring cozy winter warmth to every bowl.
# Ingredients You’ll Need:
→ Short Rib Base
01 -
1.4 kg beef short ribs
02 -
1 teaspoon salt
03 -
1 teaspoon ground black pepper
04 -
2 tablespoons olive oil
→ Soup Components
05 -
6 yellow onions, thinly sliced
06 -
3 tablespoons unsalted butter
07 -
2 tablespoons olive oil
08 -
4 garlic cloves, minced
09 -
4 sprigs fresh thyme
10 -
2 bay leaves
11 -
240 ml dry red wine
12 -
2 litres beef stock
→ Gruyère Toast
13 -
1 French baguette, sliced
14 -
200 g Gruyère cheese, shredded
# How to Make It:
01 -
Pat short ribs dry and season generously with salt and pepper. In a large Dutch oven, heat olive oil over medium-high, then sear short ribs on all sides until deeply browned. Remove and set aside.
02 -
Add butter and additional olive oil to the same pot. Stir in sliced onions, cover, and cook over low heat for 30 to 40 minutes, stirring intermittently until onions are thoroughly caramelized and golden brown.
03 -
Stir minced garlic into the onions and cook for 1 minute. Pour in dry red wine, scraping up any browned bits from the base. Allow the wine to reduce for several minutes.
04 -
Add beef stock, fresh thyme, and bay leaves. Return seared short ribs to the pot, ensuring they are submerged. Cover and simmer gently for 2.5 to 3 hours until meat is fork-tender.
05 -
Arrange baguette slices on a baking sheet. Toast under the broiler until golden. Sprinkle each slice with shredded Gruyère cheese and return to broiler until cheese is melted and bubbling.
06 -
Remove bay leaves and thyme stems from the soup. Ladle soup into bowls. Top each serving with a Gruyère toast and serve at once.
# Extra Tips:
01 -
Bone-in short ribs enrich the depth and complexity of the broth.
02 -
Allow onions to caramelize fully for maximum sweetness and body.
03 -
Gruyère toasts should be broiled fresh and added immediately before serving to preserve their crispness.