French Onion Beef Short Rib Soup Recipe
Introduction
French Onion Beef Short Rib Soup is a hearty and comforting dish that combines tender beef short ribs with sweet caramelized onions and savory beef broth. Topped with melted cheese, it’s perfect for warming up on a chilly day.
Ingredients
- 2 pounds beef short ribs
- 4 large onions, thinly sliced
- 6 cups beef broth
- 1 cup shredded cheese (Gruyère or Swiss recommended)
Instructions
- Step 1: In a large pot, brown the beef short ribs over medium-high heat until all sides are well seared.
- Step 2: Add the sliced onions to the pot and cook, stirring occasionally, until they soften and caramelize, about 20-25 minutes.
- Step 3: Pour in the beef broth, bring to a boil, then reduce heat and simmer gently for 2 to 3 hours until the meat is tender and falling off the bone.
- Step 4: Remove the ribs from the broth, shred the meat, and discard the bones. Return the shredded beef to the soup and stir to combine.
- Step 5: Ladle the soup into bowls, sprinkle each with shredded cheese, and serve immediately while the cheese melts on top.
Tips & Variations
- For extra flavor, add a splash of dry white wine or sherry when sautéing the onions.
- Use a mix of cheeses like Gruyère and Parmesan for a richer topping.
- Serve with toasted baguette slices for a classic French touch.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth if it has thickened. Cheese topping is best added fresh when serving rather than reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other cuts of beef instead of short ribs?
Yes, chuck roast or brisket can be good substitutes, but cooking times may vary to achieve tender meat.
How do I prevent the onions from burning during caramelization?
Cook the onions slowly over medium or medium-low heat, stirring frequently. Adding a pinch of salt helps draw out moisture and prevents sticking.
PrintFrench Onion Beef Short Rib Soup Recipe
A rich and hearty French Onion Beef Short Rib Soup that combines tender, slow-cooked beef short ribs with caramelized onions in a savory beef broth, topped with melted cheese for a comforting and flavorful meal.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: French
Ingredients
Meat
- 2 pounds beef short ribs
Vegetables
- 4 large onions, thinly sliced
Liquids
- 8 cups beef broth
Toppings
- 1 1/2 cups grated Gruyère cheese or Swiss cheese
Instructions
- Prepare the Short Ribs: Place the beef short ribs in a large pot and add the beef broth to cover them. Bring to a simmer over medium heat.
- Simmer the Ribs: Cook the ribs gently in the broth until they are tender and beginning to fall apart, about 2 to 3 hours. Occasionally skim off any foam or fat from the surface.
- Caramelize the Onions: While the ribs cook, in a separate pan, sauté the sliced onions over medium-low heat with a bit of oil or butter, stirring often, until they become deeply golden and caramelized. This process can take about 45 minutes to 1 hour.
- Combine the Ingredients: Once the ribs are tender, remove them from the broth, shred the meat, and discard bones. Return the shredded meat to the broth along with the caramelized onions. Stir to combine and heat through.
- Serve with Cheese: Ladle the hot soup into bowls, top each serving with a generous amount of grated Gruyère or Swiss cheese, and serve immediately while the cheese melts into the soup.
Notes
- For added depth, deglaze the onion pan with a splash of dry white wine before mixing onions into the soup.
- Skim excess fat from the broth for a leaner soup.
- Using bone-in short ribs adds richness to the broth.
- The soup pairs wonderfully with crusty bread for dipping.
- Gruyère cheese is traditional, but Swiss or Emmental also work well.
Keywords: French onion soup, beef short ribs, caramelized onions, hearty soup, comfort food
