Name: French Onion Beef Short Rib Soup
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Cuisine: French
Ingredients: 2 pounds beef short ribs, bone-in; 4 large yellow onions, thinly sliced; 2 tablespoons olive oil; 2 tablespoons butter; 4 garlic cloves, minced; 1 tablespoon fresh thyme leaves; 1 bay leaf; 1 tablespoon all-purpose flour; 1 cup dry red wine; 6 cups beef broth; 1 tablespoon Worcestershire sauce; Salt and black pepper to taste; 1 baguette, sliced and toasted; 2 cups grated Gruyere cheese; Fresh parsley for garnish

Description

A comforting soup featuring caramelized onions, rich beef short ribs, and melted Gruyere cheese on toasted baguette.

Ingredients

Scale

2 pounds beef short ribs, bone-in
4 large yellow onions, thinly sliced
2 tablespoons olive oil
2 tablespoons butter
4 garlic cloves, minced
1 tablespoon fresh thyme leaves
1 bay leaf
1 tablespoon all-purpose flour
1 cup dry red wine
6 cups beef broth
1 tablespoon Worcestershire sauce
Salt and black pepper to taste
1 baguette, sliced and toasted
2 cups grated Gruyere cheese
Fresh parsley for garnish

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Instructions

Sear the short ribs: Heat oil in a Dutch oven over medium-high heat. Season ribs with salt and pepper. Sear on all sides until deep golden brown. Transfer ribs to a plate.
Caramelize the onions: Add butter and onions to the pot. Cook on medium-low for 45 to 60 minutes, stirring often until golden and soft.
Build the flavor base: Stir in garlic and thyme, then add flour and cook for 2 minutes.
Deglaze with wine: Pour in red wine and scrape the bottom of the pot, reducing by half.
Simmer the soup: Add broth, Worcestershire, and bay leaf, along with the ribs. Simmer gently for 120 to 150 minutes until tender.
Shred the beef: Remove ribs, shred the meat, and discard bones and excess fat. Return shredded beef to the pot and cook for another 10 minutes.
Broil the cheese topping: Ladle soup into oven-safe bowls, place toasted baguette slices on top, cover with Gruyere cheese, and broil until melted and golden.
Serve warm: Garnish with parsley and enjoy immediately while hot and bubbly.

Notes

Store leftovers in airtight containers for 3–4 days in the fridge or freeze for up to 3 months. Reheat gently while adding broth if it thickens.

Prep Time: 30 minutes
Cook Time: 150 minutes
Category: Soup
Method: Simmering
Cuisine: French

Nutrition

Serving Size: 1 serving
Calories: 600
Sugar: 7g
Sodium: 800mg
Fat: 25g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 40g
Cholesterol: 120mg