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–+ servings

French Onion Beef Short Rib Soup

A rich and hearty soup combining the flavors of French onion soup with tender beef short ribs, 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
  • 1 teaspoon sugar to help caramelize onions
Broth
  • 8 cups beef broth low sodium
  • 1 cup dry white wine optional
Herbs and Spices
  • 2 teaspoons fresh thyme or 1 teaspoon dried
  • 1 teaspoon salt to taste
  • 1 teaspoon black pepper to taste
Toppings
  • 4 slices French bread or baguette
  • 1 cup Gruyère cheese shredded

Method
 

Prepare the Short Ribs
  1. Preheat the oven to 325°F (163°C). Season the short ribs with salt and pepper.
  2. In a Dutch oven, sear the short ribs over medium-high heat until browned on all sides, about 8-10 minutes. Remove and set aside.
Caramelize the Onions
  1. In the same Dutch oven, add the sliced onions and sugar. Cook over medium heat, stirring occasionally, until the onions are caramelized, about 25-30 minutes.
Combine Ingredients
  1. Add the short ribs back to the pot along with the beef broth, wine, thyme, and bay leaves. Bring to a simmer.
  2. Cover and transfer the Dutch oven to the preheated oven. Cook for 2-2.5 hours until the ribs are tender.
Serve the Soup
  1. Remove the short ribs and bay leaves from the soup. Shred the meat and return it to the pot. Adjust seasoning with salt and pepper.
  2. Ladle the soup into oven-safe bowls, top with a slice of French bread, and sprinkle with 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: 5g

Notes

For added flavor, consider adding a splash of sherry or brandy when caramelizing the onions.

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