Description
Comfort meets elegance in this French onion beef short rib soup, where rich caramelized onions and tender braised meat create a soul-warming culinary masterpiece. Hearty broth and melted gruyère cheese invite you to savor each luxurious spoonful of this classic French-inspired dish.
Ingredients
Scale
Main Protein:
- 1 pound (454 grams) beef short ribs
Aromatics and Vegetables:
- 4 large onions, thinly sliced
- 4 cloves garlic, minced
Liquid and Seasoning Components:
- 6 cups (1.4 liters) beef broth
- 2 tablespoons (30 milliliters) olive oil
- 1 tablespoon (15 milliliters) balsamic vinegar
- 1 teaspoon (5 milliliters) fresh thyme (or 1/2 teaspoon (2.5 milliliters) dried thyme)
- 1 bay leaf
- Salt and pepper to taste
Topping and Serving:
- 4 slices French bread
- 1 cup (100 grams) shredded Swiss or Gruyere cheese
Instructions
- Prepare the beef short ribs by generously seasoning with salt and pepper, creating a flavorful exterior that will enhance the overall taste of the soup.
- Heat olive oil in a large pot over medium temperature, creating a sizzling environment for searing the meat until a rich, golden-brown crust develops on all sides.
- Remove the perfectly seared ribs and set them aside, reserving the flavorful fond at the bottom of the pot for the next step.
- Introduce sliced onions to the same pot, allowing them to slowly transform into a deep golden-brown caramelized masterpiece through patient and occasional stirring.
- Incorporate minced garlic into the caramelized onions, releasing its aromatic essence and creating a fragrant base for the soup.
- Carefully return the seared short ribs to the pot, nestling them among the caramelized onions and garlic.
- Pour in beef broth, complementing it with balsamic vinegar, fresh thyme, and a bay leaf to build a complex, rich flavor profile.
- Bring the mixture to a robust boil, then reduce to a gentle simmer, covering the pot to allow the meat to become incredibly tender over 1.5 to 2 hours.
- While the soup develops its deep flavors, prepare French bread slices by lightly toasting them under the broiler until they achieve a delicate golden hue.
- Once the short ribs are meltingly tender, extract them from the pot and carefully shred the meat, discarding the bones.
- Reintroduce the shredded beef to the soup, ensuring it’s evenly distributed throughout the rich broth.
- Transfer the aromatic soup into oven-safe bowls, creating individual servings that showcase the depth of flavors.
- Crown each bowl with a toasted French bread slice and generously sprinkle with shredded cheese.
- Position the bowls under the broiler for a final 2-3 minutes, allowing the cheese to transform into a bubbly, golden-brown blanket.
- Serve immediately, presenting a soul-warming soup that combines tender beef, caramelized onions, and melted cheese in a remarkable culinary experience.
Notes
- Choose well-marbled short ribs for maximum flavor and tenderness, ensuring the meat becomes melt-in-your-mouth soft during slow cooking.
- Take time when browning onions, stirring occasionally to develop deep, rich sweetness without burning, which transforms the soup’s overall taste profile.
- Low and slow simmering breaks down tough meat fibers, creating incredibly tender beef that easily falls apart with minimal effort.
- Experiment with different cheese types like Gruyère, Emmental, or aged cheddar to customize the soup’s richness and complexity.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Dinner, Appetizer
- Method: Simmering
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg