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–+ servings

French Onion Beef Short Rib Soup

A rich and hearty soup combining tender beef short ribs with caramelized onions and a flavorful broth, topped with melted cheese and crusty bread.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, French
Calories: 550
Ingredients Method Nutrition Notes

Ingredients
  

Beef Short Ribs
  • 2 pounds beef short ribs bone-in, cut into pieces
Onions
  • 4 medium yellow onions thinly sliced
Broth
  • 6 cups beef broth low sodium preferred
  • 1 cup dry white wine optional
Herbs and Spices
  • 2 teaspoons thyme dried
  • 1 teaspoon black pepper freshly ground
  • 1 teaspoon salt to taste
Toppings
  • 4 slices French bread toasted
  • 1 cup Gruyère cheese shredded

Method
 

Prepare the Short Ribs
  1. Preheat the oven to 350°F (175°C). Season the beef short ribs with salt and pepper.
  2. In a Dutch oven, heat a tablespoon of oil over medium-high heat. Sear the short ribs on all sides until browned, about 8-10 minutes. Remove and set aside.
Caramelize the Onions
  1. In the same Dutch oven, add the sliced onions and cook over medium heat, stirring occasionally, until caramelized, about 30-40 minutes.
  2. Add a splash of wine to deglaze the pan, scraping up any browned bits.
Combine Ingredients
  1. Return the short ribs to the pot with the caramelized onions. Add the beef broth, remaining wine, thyme, and bay leaves.
  2. Bring to a simmer, cover, and transfer to the oven. Cook for 2-2.5 hours until the beef is tender.
Serve the Soup
  1. Remove the pot from the oven. Discard the bay leaves. Adjust seasoning with salt and pepper if needed.
  2. Ladle the soup into oven-safe bowls, top with toasted French bread and shredded Gruyère cheese.
  3. Broil in the oven until the cheese is bubbly and golden, about 3-5 minutes. Serve hot.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 30gProtein: 40gFat: 30gSaturated Fat: 15gFiber: 2gSugar: 4g

Notes

For added flavor, you can use homemade beef broth. This soup can be made a day in advance and reheated before serving.

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