Description
French Onion Beef Short Rib Soup combines tender, slow-cooked beef short ribs with caramelized onions, aromatic thyme, and rich beef broth. Topped with toasted sourdough and melted Gruyère cheese, it’s a hearty and elegant comfort dish.
Ingredients
- 2 lbs beef short ribs
- 3 large yellow onions, thinly sliced
- 6 cups beef broth (preferably homemade)
- 2 tsp fresh thyme leaves
- 2 bay leaves
- 4 slices sourdough bread
- 1 cup Gruyère cheese, shredded
- 2 tbsp unsalted butter
- Salt and pepper to taste
Instructions
- Preheat oven to 325°F (160°C). Season short ribs with salt and pepper. Sear in a hot skillet until browned on all sides. Transfer to a large pot or Dutch oven.
- In the same skillet, melt butter and caramelize onions until golden brown, about 15–20 minutes. Add thyme and cook 1 more minute.
- Transfer onions to the pot with the short ribs. Add beef broth and bay leaves. Bring to a simmer, cover, and cook in the oven for 2.5–3 hours until meat is tender.
- Remove short ribs, shred meat, and return to the soup. Discard bones and bay leaves.
- To serve, toast sourdough slices and place on top of bowls. Sprinkle shredded Gruyère cheese and broil for 1–2 minutes until melted and bubbly. Serve hot.
Notes
- Use homemade beef broth for richer flavor.
- Optional: sprinkle fresh thyme on top before serving.
- Leftovers store well in the fridge for 2–3 days and reheat gently.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Braise & Oven
- Cuisine: French-Inspired