French Onion Short Rib Soup

Picture the aroma of caramelized onions mingling with the rich scent of slow-cooked beef short ribs, creating a warm and inviting embrace.

This French Onion Short Rib Soup is a comforting classic that’s surprisingly easy to make.

As the onions transform into golden sweetness and the red wine enriches the broth, the ingredients meld into a hearty masterpiece.

Let’s bring this cozy delight to life and savor every spoonful together.

Kitchen Tools Required

• 1 Dutch oven
• 1 Chef’s knife
• 1 Cutting board
• 1 Wooden spoon
• 1 Ladle
• 1 Large bowl

Ingredients

• 2 pounds beef short ribs
• 2 tablespoons olive oil
• 3 large onions, thinly sliced
• 4 cloves garlic, minced
• 1 tablespoon fresh thyme leaves
• 1 cup red wine
• 4 cups beef broth
• 1 bay leaf
• Salt, to taste
• Black pepper, to taste
• 1 baguette, sliced and toasted
• 1 cup Gruyère cheese, grated

Cook & Prep Time

To efficiently manage your time while preparing and cooking French Onion Short Rib Soup, follow this timeline:

1. Reading and Preparation (10 minutes):
   • Read through the entire recipe to understand the process and gather all the necessary ingredients and equipment.
2. Initial Prep Work (10 minutes):
   • Thinly slice 3 large onions.
   • Mince 4 cloves of garlic.
   • Slice the baguette and toast it.
   • Grate 1 cup of Gruyère cheese.
   • Gather and measure all other ingredients.
3. Searing Short Ribs (10 minutes):
   • Preheat the Dutch oven over medium-high heat and add olive oil.
   • Season the short ribs with salt and pepper.
   • Sear the short ribs on all sides until browned, then remove and set aside.
4. Caramelizing Onions (20 minutes):
   • Add onions to the Dutch oven and cook until caramelized.
5. Cooking with Garlic and Thyme (2 minutes):
   • Add garlic and thyme, cook for an additional 2 minutes.
6. Deglazing and Simmering (5 minutes):
   • Pour in the red wine, scrape up browned bits.
   • Return short ribs to the pot, add beef broth and bay leaf.
   • Bring to a simmer.
7. Slow Cooking (2.5 hours):
   • Cover the pot, reduce heat to low, and cook for 2.5 hours.
8. Shredding and Finalizing Soup (10 minutes):
   • Remove short ribs, shred the meat, discard bones.
   • Return shredded meat to the pot, stir to combine.
   • Season with additional salt and pepper as needed.
9. Resting Time (15 minutes):
   • Allow the soup to rest for 15 minutes to let the flavors meld.
10. Serving (5 minutes):
    • Serve soup in bowls, topped with toasted baguette slices and grated Gruyère cheese.

Recipe Instructions

Preheat the Dutch oven over medium-high heat and add olive oil.

Season the short ribs with salt and pepper, then sear on all sides until browned.

Remove the short ribs and set aside on a plate.

In the same Dutch oven, add onions and cook until caramelized, about 20 minutes.

Add garlic and thyme, cooking for an additional 2 minutes.

Pour in the red wine, scraping up any browned bits from the bottom of the pot.

Return the short ribs to the pot and add the beef broth and bay leaf.

Bring to a simmer, cover, and reduce heat to low; cook for 2.5 hours.

Remove the short ribs from the pot and shred the meat, discarding any bones.

Return the shredded meat to the pot and stir to combine.

Season the soup with additional salt and pepper as needed.

Serve soup in bowls, topped with toasted baguette slices and grated Gruyère cheese.

Serving Tips

• Fresh Green Salad: A crisp side salad with mixed greens and a light vinaigrette complements the rich flavors of the soup.
• Roasted Vegetables: Serve with roasted carrots and parsnips for a hearty and colorful addition.
• Crusty Bread: Offer additional slices of crusty baguette for dipping to soak up the flavorful broth.
• Mashed Potatoes: A creamy scoop of mashed potatoes pairs well, providing a comforting base for the savory soup.
• Steamed Asparagus: Lightly steamed asparagus adds a fresh and vibrant touch to the meal.

Storage

To store French Onion Short Rib Soup, refrigerate it in an airtight container for up to 3 days.

For longer storage, freeze in portions, ensuring meat and broth are evenly distributed.

Freezing

To freeze French Onion Short Rib Soup, cool completely.

Pour into airtight containers, leaving space for expansion.

Label with the date.

Freeze up to three months for ideal flavor preservation.

Reheating

To reheat French Onion Short Rib Soup, warm it gently on the stove over low heat.

Stir occasionally to avoid scorching.

Alternatively, microwave individual portions until thoroughly heated.

Final Thoughts

French Onion Short Rib Soup is a delightful fusion of rich flavors and comforting textures.

This dish combines the savory depth of beef short ribs with the sweet, caramelized essence of onions, creating a hearty and satisfying meal.

The addition of red wine and fresh thyme enhances the complexity of the broth, making each spoonful a taste sensation.

Topped with toasted baguette slices and melted Gruyère cheese, this soup not only warms the body but also pleases the palate.

Allow the soup to rest for 15 minutes before serving to guarantee that the flavors meld perfectly.

This recipe is perfect for a cozy dinner or a special occasion, showcasing the elegance of French cuisine in a comforting bowl of soup.

Frequently Asked Questions

Can I Substitute the Red Wine With Another Ingredient?

You can substitute red wine with beef broth for a non-alcoholic option, or use balsamic vinegar for a tangy depth. Make certain to adjust the seasoning if necessary, as these alternatives may alter the soup’s flavor profile.

How Can I Make This Recipe Gluten-Free?

To make the recipe gluten-free, replace the baguette with gluten-free bread or omit it entirely. Confirm the beef broth is gluten-free, as some brands may contain gluten. Double-check all ingredients for hidden gluten sources.

What Wine Pairs Well With This Soup?

You should pair this soup with a medium-bodied red wine like a Merlot or Pinot Noir. These wines complement the rich flavors of the beef and onions, enhancing the overall dining experience without overpowering the dish.

Can I Use a Slow Cooker Instead of a Dutch Oven?

Yes, you can use a slow cooker. Sear the short ribs and caramelize the onions on the stovetop first. Transfer everything to the slow cooker, set on low, and cook for 6-8 hours for tender results.

How Can I Make the Soup Spicier?

To make the soup spicier, add red pepper flakes or diced jalapeños while sautéing the onions. You can also incorporate a dash of cayenne pepper or hot sauce before serving to achieve your desired heat level.