Description
A rich and savory twist on classic French onion soup made with tender beef short ribs, caramelized onions, and a flavorful broth topped with crusty bread and melted cheese.
Ingredients
- 2 lbs beef short ribs
- 2 tbsp olive oil
- 4 large yellow onions, thinly sliced
- 4 garlic cloves, minced
- 2 tbsp unsalted butter
- 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
- 2 bay leaves
- 1/2 cup dry red wine
- 8 cups beef broth
- Salt and black pepper to taste
- 1 baguette, sliced
- 2 cups Gruyère cheese, shredded
- 1/2 cup Parmesan cheese, grated
Instructions
- Season beef short ribs with salt and pepper. Heat olive oil in a large Dutch oven and sear ribs until browned on all sides. Remove and set aside.
- Add butter and onions to the pot, cooking over medium-low heat until deeply caramelized, about 35–40 minutes.
- Stir in garlic and thyme, cooking for another minute until fragrant.
- Deglaze the pot with red wine, scraping up browned bits. Let simmer for 5 minutes.
- Return the short ribs to the pot, add bay leaves and beef broth. Bring to a simmer, then cover and cook on low for 2–2.5 hours until ribs are tender.
- Remove short ribs, shred the meat, and discard bones. Return meat to the soup, season with salt and pepper.
- Preheat the broiler. Ladle soup into oven-safe bowls, top with baguette slices, and sprinkle generously with Gruyère and Parmesan.
- Place bowls under the broiler until cheese is bubbly and golden.
- Serve hot and enjoy.
Notes
- For extra depth of flavor, roast the bones before adding to the soup.
- Gruyère is traditional, but Swiss or mozzarella can be used as substitutes.
- This soup can be made ahead; refrigerate and reheat before topping with bread and cheese.
- Prep Time: 20 mins
- Cook Time: 3 hrs
- Category: Soup
- Method: Stovetop & Broiler
- Cuisine: French