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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 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, cut into individual ribs
Onions
  • 4 large yellow onions thinly sliced
  • 2 tablespoons butter for caramelizing onions
Broth
  • 6 cups beef broth low sodium preferred
  • 1 cup dry white wine optional, for deglazing
Herbs and Seasoning
  • 2 teaspoons fresh thyme or 1 teaspoon dried thyme
Toppings
  • 4 slices French bread or baguette, toasted
  • 1 cup gruyère cheese shredded, for topping

Method
 

Prepare the Short Ribs
  1. Preheat the oven to 350°F (175°C). Season the short ribs with salt and black 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 butter and the sliced onions. Cook over medium heat, stirring frequently until the onions are caramelized, about 25-30 minutes.
Deglaze and Simmer
  1. Add the white wine to deglaze the pot, scraping up any browned bits. Let it simmer for 2-3 minutes.
  2. Return the short ribs to the pot, add the beef broth, thyme, and bay leaves. Bring to a boil, then cover and transfer to the oven.
  3. Cook in the oven for 2-2.5 hours until the beef is tender and falls off the bone.
Serve the Soup
  1. Remove the pot from the oven. Discard the bay leaves. Adjust seasoning with salt and pepper.
  2. Ladle the soup into bowls, top with toasted French bread and sprinkle with gruyère cheese.
  3. Place under the broiler for 2-3 minutes until the cheese is bubbly and golden.

Nutrition

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

Notes

This soup can be made a day in advance and stored in the refrigerator. Reheat gently before serving.

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