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French Onion Beef Short Rib Soup

Savory French Onion Beef Short Rib Soup for Comfort Lovers

This French Onion Beef Short Rib Soup envelops you in warmth and flavor, making it a perfect choice for comfort and customizability.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6 bowls
Course: Soups
Cuisine: French
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil can use canola or vegetable oil instead
  • 4 pounds Beef Short Ribs chicken thighs are a lighter substitute
  • to taste Salt
  • to taste Pepper
  • 2 tablespoons Butter try margarine for a dairy-free option
  • 3-4 cups Onions (sliced) opt for sweet onions for the best taste
  • 4 cloves Garlic (minced) fresh garlic is best—avoid jarred versions
For the Flavor
  • 6 cups Beef Broth substitute with chicken broth for a lighter soup
  • 2 tablespoons Worcestershire Sauce soy sauce can substitute, changes taste
  • 1 leaf Bay Leaf remove before serving
  • few sprigs Thyme dried thyme can replace fresh if necessary
For Serving
  • 1 loaf Baguette or Sourdough Bread (toasted) consider gluten-free bread options
  • 2 cups Gruyère Cheese (shredded) Emmental or mozzarella can be used as alternatives

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. In a Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Season beef short ribs with salt and pepper and sear for 3-4 minutes on each side until browned. Remove and set aside.
  2. Reduce heat to medium and add 2 tablespoons of butter to the pot. Add sliced sweet onions, stir well, and cook for 25-30 minutes until golden brown and caramelized.
  3. Stir in 4 minced cloves of garlic and cook for an additional 1-2 minutes, being careful not to burn the garlic.
  4. Return the browned short ribs to the pot. Pour in 6 cups of beef broth, add 2 tablespoons of Worcestershire sauce, 1 bay leaf, and a few sprigs of thyme. Ensure short ribs are submerged.
  5. Bring to a gentle simmer over low heat. Cover and cook for 2-3 hours or until short ribs are fork-tender.
  6. Preheat broiler to high. Ladle soup into oven-safe bowls, dividing short ribs and onions among them.
  7. Top each bowl with toasted bread and sprinkle generously with shredded Gruyère cheese.
  8. Broil for 2-3 minutes, or until cheese is melted and bubbly, avoiding burning.
  9. Remove from oven, let cool briefly, and garnish with fresh thyme before serving.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 250mgIron: 3mg

Notes

The soup flavors deepen after a day, making it tastier when reheated. Store in an airtight container for up to 3 days.

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