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–+ servings

French Onion Beef Short Rib Soup

A rich and hearty soup combining tender beef short ribs, caramelized onions, and savory 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
Onions
  • 4 medium yellow onions thinly sliced
Broth
  • 6 cups beef broth low sodium
Herbs and Spices
  • 2 teaspoons fresh thyme or 1 tsp dried
Cheese and Bread
  • 1 cup gruyère cheese shredded
  • 4 slices French baguette toasted
Condiments
  • 2 tablespoons olive oil
  • 1 teaspoon salt to taste
  • 1 teaspoon black pepper to taste

Method
 

Prepare the Short Ribs
  1. Preheat the oven to 300°F (150°C). Season the short ribs with salt and pepper.
  2. In a Dutch oven, heat olive 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 pot, add the sliced onions and cook over medium heat, stirring occasionally, until caramelized, about 30-40 minutes.
  2. Add thyme and bay leaf, and stir to combine.
Combine Ingredients
  1. Return the short ribs to the pot and add the beef broth. Bring to a simmer.
  2. Cover and transfer to the oven. Cook for 2-2.5 hours until the meat is tender.
Serve the Soup
  1. Remove the short ribs, shred the meat, and discard the bones. Return the meat to the soup.
  2. Ladle the soup into bowls, top with toasted baguette slices, and sprinkle with gruyère cheese. Broil until cheese is melted and bubbly.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 30gProtein: 40gFat: 30gSaturated Fat: 15gFiber: 2gSugar: 5g

Notes

For a deeper flavor, you can add a splash of white wine during the onion caramelization step.

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