French Onion Beef Short Rib Soup redefines comfort food with its elegant flair. This sophisticated dish fuses tender short ribs and fragrant caramelized onions, resulting in a warm embrace of rich flavors. The silky broth, crowned with a melting layer of Gruyère cheese, elevates a humble soup into a dining experience that is both rustic and refined.
Why Make This Recipe
- Effortless Yet Elegant: The preparation is straightforward, allowing you to create an impressive dish with minimal fuss.
- Minimal Ingredients: Staples like beef, onions, and herbs come together to produce a hearty meal without the need for a complicated grocery list.
- Impressive Flavor: The slow-cooked short ribs and deeply caramelized onions create a profound taste sensation, far surpassing typical soup offerings.
Ingredients
Base
- 2 pounds beef short ribs, bone-in
- Salt and pepper, to taste
- 4 large yellow onions, thinly sliced
- 3 cloves garlic, minced
- 4 cups beef broth
Sauce
- 1 cup dry white wine (preferably Sauvignon Blanc)
- 2 tablespoons balsamic vinegar
- 2 teaspoons fresh thyme, finely chopped
Topping
- 8 ounces Gruyère cheese, shredded
- 1 baguette, sliced into rounds for toasting
How to Make French Onion Beef Short Rib Soup
Season the Short Ribs: Generously season the short ribs with salt and pepper. Allow them to come to room temperature while you prepare other ingredients.
Sear the Ribs: In a large, heavy-bottomed pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Sear the short ribs until browned on all sides, approximately 4-5 minutes per side. Remove and set aside.
Caramelize the Onions: In the same pot, add the sliced onions and a pinch of salt. Cook on medium heat, stirring frequently, until the onions are deeply caramelized and golden brown, about 20-25 minutes.
Add Garlic and Deglaze: Stir in the minced garlic and cook for an additional 1-2 minutes. Deglaze the pot with the white wine, scraping up any browned bits—this adds layers of flavor.
Combine Ingredients: Return the short ribs to the pot. Pour in the beef broth and balsamic vinegar, then add thyme. Bring the mixture to a gentle simmer.
Simmer Slowly: Cover the pot and let it simmer for 2-3 hours, or until the short ribs are tender. The meat should easily pull away from the bone.
Prepare the Topping: Preheat the oven to 375°F (190°C). Arrange baguette slices on a baking sheet. Toast in the oven until golden brown and crisp, about 10 minutes.
Finish the Soup: Once the ribs are tender, remove them from the pot. Shred the meat and return it to the broth. Taste and adjust seasoning as needed.
Serve with Cheese: Ladle the soup into bowls, top each serving with toasted baguette slices, and generously sprinkle Gruyère cheese over the top. For an added touch, place under the broiler for 3-5 minutes until the cheese is bubbling and golden.
How to Serve French Onion Beef Short Rib Soup
Present this soup in elegant bowls, allowing the golden broth and melted cheese to shine. A sprinkle of fresh thyme could add a flourish of color. For a more gourmet touch, serve alongside a crisp green salad or roasted vegetables to balance the richness of the soup.
How to Store French Onion Beef Short Rib Soup
To maintain texture and flavor, cool the soup completely before transferring to an airtight container. Refrigerate for up to 3 days. When reheating, gently warm on the stove, adding a splash of broth if needed to loosen the consistency.
Tips to Make French Onion Beef Short Rib Soup
- Searing: Ensure a good sear on the ribs to maximize flavor. A well-heated pot is essential.
- Caramelization: Patience is key when caramelizing onions. This step enhances the soup’s sweetness and depth.
- Wine Choice: Opt for a quality wine to deepen the broth’s richness.
- Cheese Variations: Experiment with different cheeses like aged cheddar or Fontina for a unique twist on the topping.
Variation
Enhance the dish by incorporating wild mushrooms sautéed alongside the onions for an earthy flavor. Alternatively, consider serving the soup in individual crocks for a charming presentation.
FAQs
Can I use boneless short ribs instead of bone-in?
Yes, boneless short ribs may be used; however, the bones contribute additional flavor and richness to the broth.
Is it possible to make this soup in advance?
Absolutely. Preparing the soup a day ahead allows the flavors to marry beautifully. Simply reheat before serving.
Can I freeze the soup?
Yes, this soup freezes well. Store in airtight containers, leaving space for expansion, and thaw in the refrigerator before reheating.
Conclusion
French Onion Beef Short Rib Soup represents a harmonious blend of elegant simplicity and culinary craftsmanship. With its complex flavors and comforting warmth, this recipe stands as a timeless favorite for both casual gatherings and refined affairs. Bring a taste of sophistication into your kitchen, and don’t hesitate to share your thoughts or personal twists on this dish. How would you make this dish your own?
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French Onion Beef Short Rib Soup
- Total Time: 195 minutes
- Yield: 6 servings 1x
- Diet: None
Description
A comforting and elegant soup combining tender short ribs, caramelized onions, and a rich broth topped with melted Gruyère cheese.
Ingredients
- 2 pounds beef short ribs, bone-in
- Salt and pepper, to taste
- 4 large yellow onions, thinly sliced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup dry white wine (preferably Sauvignon Blanc)
- 2 tablespoons balsamic vinegar
- 2 teaspoons fresh thyme, finely chopped
- 8 ounces Gruyère cheese, shredded
- 1 baguette, sliced into rounds for toasting
Instructions
- Generously season the short ribs with salt and pepper and let them reach room temperature.
- In a large pot, heat a tablespoon of oil over medium-high heat and sear the short ribs for 4-5 minutes per side until browned. Remove and set aside.
- Add sliced onions and a pinch of salt to the pot and cook on medium heat, stirring frequently, until caramelized and golden brown (about 20-25 minutes).
- Stir in minced garlic and deglaze the pot with white wine.
- Return the short ribs to the pot, pour in the beef broth and balsamic vinegar, and add thyme. Bring to a gentle simmer.
- Cover and simmer for 2-3 hours, until the short ribs are tender.
- Preheat the oven to 375°F (190°C). Toast baguette slices until golden brown (about 10 minutes).
- Remove the ribs, shred the meat, and return it to the broth. Adjust seasoning if needed.
- Ladle soup into bowls, top with toasted baguette slices, and sprinkle with Gruyère cheese. Optionally, broil until the cheese bubbles and is golden.
Notes
For enhanced flavor, sear the ribs until well-browned and caramelize the onions patiently for optimal sweetness.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg