Easy Recipes: French Onion Beef Short Rib Soup
This hearty and comforting soup combines tender beef short ribs with rich caramelized onions for a dinner you’ll crave again and again.
Servings: 6 servings
Ingredients
- 2 tablespoons olive oil
- 3 pounds bone-in beef short ribs
- Salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 4 large yellow onions, thinly sliced
- 1 tablespoon brown sugar
- 6 cloves garlic, minced
- 1/2 cup dry white wine (optional)
- 8 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
- French bread, sliced and toasted
- 1 1/2 cups shredded Gruyère cheese
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat. Season short ribs with salt and pepper.
- Sear ribs on all sides until browned, about 3–4 minutes per side. Remove and set aside.
- In the same pot, add butter and sliced onions. Cook over medium heat until deeply caramelized, about 30 minutes. Stir in brown sugar after 10 minutes.
- Add garlic and cook for 1–2 more minutes.
- Deglaze the pot with white wine (if using), scraping up browned bits from the bottom.
- Return the ribs to the pot. Add beef broth, Worcestershire sauce, thyme, and bay leaf. Bring to a boil.
- Reduce heat to low, cover, and simmer for 2.5 to 3 hours until the meat is fall-off-the-bone tender.
- Remove ribs, discard bones and shred the meat. Return shredded beef to the pot and stir.
- Preheat broiler. Ladle soup into oven-safe bowls, top each with toasted bread and shredded Gruyère cheese.
- Place bowls under the broiler for 2–3 minutes until cheese is melted and bubbly. Serve hot.