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French Onion Beef Short Rib Soup

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This hearty and comforting soup takes traditional French onion soup to the next level by adding fall-apart tender beef short ribs, slow-cooked in a rich, oniony broth. Topped with crispy Gruyère toasts, this dish is the perfect combination of savory, cheesy, and deeply umami flavors.

Ingredients

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For the Short Ribs & Broth:

  • 2 lbs bone-in beef short ribs
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika (optional)
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1 tbsp tomato paste
  • 4 cups beef broth
  • 1 cup red wine (or extra broth)
  • 2 sprigs fresh thyme
  • 1 bay leaf

For the Caramelized Onions:

  • 3 large yellow onions, thinly sliced
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp sugar (optional, helps caramelization)
  • 1 tbsp balsamic vinegar

For the Gruyère Toasts:

  • 1 baguette, sliced
  • 1 cup Gruyère cheese, shredded
  • 1 tbsp melted butter

Instructions

1. Sear the Short Ribs:

  • Heat olive oil in a large pot or Dutch oven over medium-high heat.
  • Season short ribs with salt, pepper, and smoked paprika.
  • Sear the ribs on all sides until deeply browned (about 3-4 minutes per side).
  • Remove the ribs and set aside.

2. Build the Broth:

  • In the same pot, add onions and garlic. Sauté for 2 minutes.
  • Stir in tomato paste and cook for another 1 minute.
  • Pour in red wine, scraping up any browned bits from the bottom.
  • Add beef broth, thyme, and bay leaf, then return the short ribs to the pot.
  • Bring to a simmer, cover, and cook on low heat for 2.5 to 3 hours, until the short ribs are fall-apart tender.

3. Caramelize the Onions:

  • While the short ribs cook, heat butter and olive oil in a large pan over medium-low heat.
  • Add sliced onions, salt, and sugar, stirring occasionally.
  • Cook for 45-50 minutes, until the onions are deep golden brown.
  • Stir in balsamic vinegar and cook for another 2 minutes.

4. Shred the Beef & Combine:

  • Once the short ribs are tender, remove them from the pot and shred the meat.
  • Discard the bones and bay leaf, then return the shredded beef to the broth.
  • Stir in the caramelized onions and simmer for 10 more minutes.

5. Prepare the Gruyère Toasts:

  • Preheat the broiler.
  • Brush baguette slices with melted butter and place them on a baking sheet.
  • Top each slice with shredded Gruyère cheese.
  • Broil for 2-3 minutes, until the cheese is bubbly and golden brown.

6. Serve & Enjoy:

  • Ladle the soup into bowls.
  • Top with Gruyère toasts or serve them on the side.

Notes

  • No red wine? Substitute with extra beef broth.
  • Want it even richer? Add 1 tbsp Worcestershire sauce for extra umami.
  • Make it ahead! The soup tastes even better the next day after the flavors develop.
  • Slow Cooker Method: Sear the ribs, then add all broth ingredients to a slow cooker. Cook on low for 8 hours.

Find it online: https://ukfinda.com/french-onion-beef-short-rib-soup/