Indulge in the rich, deep flavors of French Onion Beef Short Rib Soup, a luxurious twist on the classic French onion soup. This dish combines melt-in-your-mouth beef short ribs with sweet caramelized onions and a hearty broth, topped with a crispy slice of French bread and melted Swiss or Gruyère cheese. Perfect for a cozy dinner, this soup is both comforting and gourmet.
Ingredients
For the Soup:
- 2 tablespoons olive oil
- 1 pound beef short ribs
- Salt and pepper to taste
- 4 large onions, thinly sliced
- 4 cloves garlic, minced
- 6 cups beef broth (or chicken broth for a lighter version)
- 1 tablespoon balsamic vinegar
- 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
- 1 bay leaf
For Topping:
- 4 slices of French bread
- 1 cup shredded Swiss or Gruyère cheese
Instructions
1. Sear the Short Ribs
Heat the olive oil in a large pot over medium heat. Season the short ribs with salt and pepper, then sear them until they are browned on all sides—about 4-5 minutes per side. Remove the ribs and set aside.
2. Caramelize the Onions
In the same pot, add the sliced onions. Cook them over medium-low heat, stirring occasionally, until they turn deep golden brown, about 15-20 minutes. This step is crucial for developing the soup’s rich, sweet flavor.
3. Build the Flavor
Add the minced garlic and cook for 1-2 minutes until fragrant. Return the seared short ribs to the pot. Pour in the beef broth, then add balsamic vinegar, thyme, bay leaf, and additional salt and pepper to taste.
4. Simmer Until Tender
Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours until the short ribs become tender and easily fall off the bone.
5. Toast the Bread
While the soup is simmering, preheat the oven broiler. Arrange the French bread slices on a baking sheet and toast them lightly in the oven.
6. Shred the Meat & Finish the Soup
Once the ribs are tender, remove them from the pot. Discard the bones and shred the meat with a fork, then return the meat to the soup and stir.
7. Assemble & Broil
Ladle the soup into oven-safe bowls. Place a slice of toasted bread on top of each bowl and sprinkle generously with Swiss or Gruyère cheese. Broil in the oven for 2-3 minutes or until the cheese is melted, bubbly, and golden brown.
8. Serve & Enjoy
Serve the soup hot, garnished with a sprinkle of fresh thyme if desired.
Tips and Variations
- Add Mushrooms: Sautéed mushrooms can enhance the soup’s umami flavor. Add them when caramelizing the onions.
- Use a Different Cheese: While Gruyère and Swiss are traditional, Provolone or Mozzarella also work beautifully.
- Make it Lighter: Swap beef short ribs for chicken thighs and use chicken broth for a milder variation.
- Try a Red Wine Boost: Add ½ cup of red wine to the pot after caramelizing the onions for an extra depth of flavor.
- Gluten-Free Option: Replace the French bread with a gluten-free baguette or omit the bread altogether.
How to Store and Reheat
Refrigeration:
- Store leftover soup in an airtight container in the refrigerator for up to 4 days.
- Keep the bread and cheese separate until ready to serve.
Freezing:
- This soup freezes well! Let it cool completely, then store in a freezer-safe container for up to 3 months.
- Thaw overnight in the refrigerator before reheating.
Reheating:
- Warm the soup over medium heat on the stove until hot.
- If using the oven, re-toast the bread separately and broil with cheese before serving.
FAQs
1. Can I make this soup in a slow cooker?
Yes! Sear the short ribs and caramelize the onions on the stovetop first. Then, transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
2. What’s the best type of onion to use?
Yellow onions are the best choice because they caramelize well and develop a deep sweetness. Sweet onions like Vidalia also work great.
3. Can I make this ahead of time?
Absolutely! The soup tastes even better the next day. Prepare it ahead of time, store it in the fridge, and reheat before serving. Add the bread and cheese fresh to keep the texture perfect.
4. Can I use a different cut of beef?
Yes! If you can’t find short ribs, beef chuck roast or stew meat are good substitutes. Just make sure to cook them long enough to become tender.
Final Thoughts
This French Onion Beef Short Rib Soup is a luxurious yet comforting dish perfect for chilly nights. With deep caramelized onions, tender beef, and a cheesy, crusty topping, it’s a crowd-pleaser that’s worth every minute of cooking. Whether you make it on the stovetop, in a slow cooker, or prepare it ahead of time, this soup is sure to impress.
Serve with a glass of red wine and enjoy a restaurant-quality meal right at home!