Beef Short Rib French Onion Soup

Name: Beef Short Rib French Onion Soup
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 6 servings
Cuisine: French
Ingredients: 1 kg pound beef short ribs (bone-in); 2 large yellow onions (sliced); 4 cloves garlic (minced); 2 tablespoons olive oil; 1 cup red wine; 1.5 litres beef broth; 2 sprigs thyme (fresh); 1 bay leaf; salt and pepper to taste; 6 slices baguette (toasted); 1 cup Gruyère cheese (grated)

200 min 6 servings Medium

All Recipes

A hearty twist on the classic French onion soup, enriched with tender beef short ribs for a comforting meal.

Prep

20 min

Cook

180 min

Total

200 min

Servings

Difficulty

Medium

French onion soup is a beloved classic, known for its rich broth and sweet, caramelized onions. In this version, we elevate the traditional recipe by incorporating tender beef short ribs, adding depth and heartiness to the dish. The beef short ribs add a layer of complexity, making this soup a perfect meal for cold winter evenings or special occasions. It's a dish that caters to those who love robust flavours and the comforting taste of a well-made soup.

Instructions

Brown the Beef

In a large pot, heat olive oil over medium-high heat. Season the beef short ribs with salt and pepper. Brown on all sides, about 8 minutes total. Remove and set aside.

Pro tip: Ensure a good sear on the beef for maximum flavour.

Caramelize the Onions

Add onions to the pot, reduce heat to medium, and cook until soft and caramelized, about 25 minutes. Stir occasionally.

Pro tip: Patience is key for caramelizing onions; do not rush this step.

Add Garlic and Deglaze

Stir in the garlic and cook for 1 minute. Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom.

Pro tip: Deglazing lifts the flavours from the pot, enriching the soup.

Simmer the Soup

Return the beef to the pot. Add beef broth, thyme, and bay leaf. Bring to a boil, then reduce to a simmer. Cover and cook for 2.5 hours, until the beef is tender.

Pro tip: Low and slow cooking ensures tender beef and a rich broth.

Prepare the Topping

Preheat the oven to 200°C (400°F). Place baguette slices on a baking sheet. Top each with Gruyère cheese and bake until cheese is melted and bubbly, about 5 minutes.

Pro tip: Use a broiler for a quicker cheese melt.

Serve

Ladle the soup into bowls, removing thyme sprigs and bay leaf. Top each bowl with a cheese-topped baguette slice. Serve hot.

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Tips & Tricks

Use a heavy-bottomed pot for even cooking.
Caramelize the onions slowly for deep flavour.
Deglaze with wine to enhance the broth.

Frequently Asked Questions

How many calories are in beef short rib French onion soup?

Each serving of beef short rib French onion soup contains approximately 480 calories.

Can I make beef short rib French onion soup ahead of time?

Yes, this soup can be made ahead and stored in the refrigerator for up to three days or frozen for up to three months.

What type of cheese is best for French onion soup?

Gruyère cheese is traditionally used for its nutty flavour and excellent melting properties.

How do I know when the beef short ribs are done?

The short ribs are done when they are tender and easily pull away from the bone after simmering for about 2.5 hours.

What wine is best for deglazing the pot?

A dry red wine works best, such as a Cabernet Sauvignon or Merlot, to add depth to the broth.

Serving Suggestions

Serve this Beef Short Rib French Onion Soup with crusty bread or a classic baguette topped with melted Gruyère cheese. Pair it with a light salad for a complete meal. This soup can be made ahead and stored in the refrigerator for up to three days or frozen for up to three months, allowing the flavours to meld and deepen over time.