This French Onion Beef Short Rib Soup is the ultimate fusion of two beloved classics, bringing together the sweet, deeply caramelized onions of French onion soup with melt-in-your-mouth beef short ribs for a dish that’s pure indulgence. The onions cook low and slow until golden and jam-like, developing incredible sweetness and depth, while red wine and beef broth create a rich, savory base. After hours of gentle braising, the short ribs become so tender they shred effortlessly, and that final touch—toasted French bread blanketed with bubbling Gruyère cheese—transforms each bowl into a decadent masterpiece.
French Onion Beef Short Rib Soup
Recipe by Daily Disher
French Onion Beef Short Rib Soup features fall-apart tender beef short ribs in deeply caramelized onion and red wine broth, topped with toasted French bread and melted Gruyère cheese.
Course: Main
/Cuisine: French
/Difficulty: Medium
Servings
6
Prep time
30 minutes
Cooking time
4 hours
Calories
550 kcal
4 hours 30 minutes
Ingredients
3 pounds beef short ribs
2 tablespoons olive oil
4 large yellow onions
4 cups beef broth
1 cup red wine
2 tablespoons butter
1 teaspoon dried thyme
2 cloves garlic
to taste salt
to taste black pepper
1 loaf French bread
2 cups grated Gruyère cheese
Directions
1.
In a large pot, heat olive oil over medium-high heat before adding the beef short ribs, allowing them to brown on all sides.
2.
Remove the short ribs and set aside. In the same pot, add butter and sliced onions, cooking on medium heat until they are golden and caramelized.
3.
Add minced garlic to the onions and cook for an additional minute, ensuring the garlic does not burn, then deglaze the pot with red wine.
4.
Return the short ribs to the pot, adding beef broth, thyme, salt, and pepper before bringing the mixture to a simmer.
5.
Cover the pot and reduce the heat, allowing the soup to cook gently for around 3 hours, until the beef is tender.
6.
Remove the short ribs; when cool enough to handle, shred the meat and return it to the soup, discarding any bones and excess fat.
7.
Slice the French bread, toasting it lightly in the oven, and place on top of the soup in oven-safe bowls.
8.
Top with grated Gruyère cheese and broil until the cheese is bubbly and golden before serving the soup hot.
Nutrition Facts
Total number of serves:
4 servings
Calories:
550kcal
Cholesterol:
0mg
Sodium:
620mg
Potassium:
400mg
Sugar:
8g
Protein:
6g
Calcium:
60mg
Iron:
2mg