French onion short rib soup is a delightful twist on the classic French onion soup, combining the rich, savory flavors of braised short ribs with the sweet, caramelized onions that define this beloved dish. Originating from France, French onion soup has been a staple in French cuisine for centuries, known for its comforting and hearty nature. By adding short ribs, this recipe elevates the traditional soup into a more substantial meal, perfect for those chilly Midwestern evenings. This dish is ideal for anyone looking to explore the depths of French culinary tradition while enjoying a satisfying, meaty soup.
This French onion short rib soup pairs beautifully with a crusty baguette or a slice of sourdough bread, perfect for soaking up the rich broth. A simple side salad with a light vinaigrette can complement the soup’s hearty flavors without overpowering them. For a more indulgent meal, consider serving it alongside a creamy potato gratin or a selection of artisanal cheeses.
French Onion Short Rib Soup
Ingredients
2 pounds bone-in beef short ribs
2 tablespoons olive oil
4 large yellow onions, thinly sliced
4 cloves garlic, minced
1 tablespoon all-purpose flour
1 cup dry red wine
8 cups beef broth
2 sprigs fresh thyme
1 bay leaf
Salt and freshly ground black pepper, to taste
1 baguette, sliced
2 cups grated Gruyère cheese
Directions
Preheat your oven to 325°F (165°C).
Season the short ribs with salt and pepper. In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Brown the short ribs on all sides, then remove them from the pot and set aside.
Reduce the heat to medium and add the onions to the pot. Cook, stirring occasionally, until the onions are deeply caramelized, about 25-30 minutes.
Add the garlic and cook for another 2 minutes. Sprinkle the flour over the onions and stir to combine.
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer for about 5 minutes.
Return the short ribs to the pot and add the beef broth, thyme, and bay leaf. Bring the mixture to a simmer.
Cover the pot and transfer it to the preheated oven. Braise the short ribs in the oven for about 2.5 to 3 hours, or until the meat is tender and falling off the bone.
Remove the pot from the oven. Discard the thyme sprigs and bay leaf. Remove the short ribs, shred the meat, and return it to the pot.
Preheat your broiler. Ladle the soup into oven-safe bowls, top each with a slice of baguette, and sprinkle generously with Gruyère cheese.
Place the bowls under the broiler until the cheese is melted and bubbly, about 3-5 minutes. Serve hot.
Variations & Tips
For a lighter version, you can substitute chicken broth for beef broth and use boneless beef chuck instead of short ribs. If you prefer a vegetarian option, omit the short ribs and use vegetable broth, adding mushrooms for a meaty texture. For a different flavor profile, try adding a splash of balsamic vinegar to the onions during caramelization. You can also experiment with different cheeses, such as Comté or Emmental, for the topping.
