French Onion Beef Short Rib Soup
This French Onion Beef Short Rib Soup combines the deep flavors of beef short ribs with sweet, caramelized onions for a cozy meal that's perfect for any occasion.
Ingredients
Main Ingredients
- 3 pounds beef short ribs
- 4 large sweet onions, thinly sliced
- 6 cups beef broth homemade or store-bought
- 1 cup dry white wine a little splash adds amazing depth
- 2 tablespoons fresh thyme or 1 tablespoon dried thyme
- 1 leaf bay leaf
- Salt and pepper to taste
- 4 slices crusty French bread
- 2 cups shredded Gruyère cheese because cheese makes everything better!
Instructions
Cooking Steps
- Preheat your oven to 350°F (or 175°C). Season the beef short ribs with salt and pepper, then heat a large oven-safe pot over medium-high heat. Add a drizzle of oil and brown the short ribs on all sides.
- Remove the short ribs and set them aside. In the same pot, reduce the heat to medium and add the sliced onions. Cook, stirring often, until they turn a beautiful amber color—about 25-30 minutes.
- Pour in the white wine, scraping up any tasty bits stuck to the bottom. Add the short ribs back into the pot along with the beef broth, thyme, and bay leaf. Bring the soup to a gentle simmer.
- Cover the pot and place it in the preheated oven. Let it cook for about 2-2.5 hours, or until the short ribs are fall-apart tender.
- While your soup is cooking, slice the French bread and lightly toast it until golden brown.
- Once the soup is ready, ladle it into bowls, top each with a slice of toasted bread, and sprinkle generously with Gruyère cheese. Pop it under the broiler for just a few minutes until the cheese is bubbly and starting to brown.
Notes
For quicker preparation, you can use a slow cooker and sauté the onions and short ribs before transferring to the slow cooker for 6-8 hours on low. Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat on the stovetop, adding a splash of broth if it thickens too much.