Rich French Onion Short Rib Soup (Print Version)
# Ingredients:
→ Soup Base
01 -
2 lbs bone-in beef short ribs
02 -
3 large yellow onions, thinly sliced
03 -
3 tablespoons unsalted butter
04 -
4 cloves garlic, minced
05 -
2 cups beef broth
06 -
2 cups water
07 -
1 cup dry red wine (or substitute with more beef broth)
08 -
2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
09 -
1 bay leaf
10 -
Salt and freshly ground black pepper to taste
11 -
1 tablespoon olive oil
12 -
2 tablespoons flour (optional, for thickening)
→ Gruyère Toast
13 -
6 slices of French baguette or crusty bread
14 -
1½ cups Gruyère cheese, grated
15 -
2 tablespoons unsalted butter, melted
16 -
1 garlic clove, halved (for rubbing the toast)
# Instructions:
01 -
Preheat a large pot or Dutch oven over medium-high heat. Add olive oil. Season short ribs with salt and pepper, then sear on all sides until browned, about 3-4 minutes per side. Remove and set aside.
02 -
In the same pot, melt butter over medium heat. Add sliced onions and cook, stirring occasionally, until golden brown and caramelized, about 25-30 minutes.
03 -
Add garlic and cook 1-2 minutes. Add wine, scraping up browned bits. Let reduce by half, about 5 minutes.
04 -
Return short ribs to pot. Add beef broth, water, thyme, and bay leaf. Bring to boil, reduce heat to low, cover and simmer 2.5-3 hours until meat is tender.
05 -
Remove short ribs, let cool slightly. Shred meat and return to soup. Optionally thicken with flour slurry.
06 -
Preheat oven to 400°F. Brush baguette slices with butter, toast 5-7 minutes. Rub with garlic, top with Gruyère, and bake 3-5 minutes until cheese melts.
07 -
Ladle hot soup into bowls and top each with a Gruyère toast.
# Notes:
01 -
Can substitute wine with additional beef broth
02 -
Soup can be thickened with optional flour slurry
03 -
Perfect for cold weather comfort food