Description
Savory French Onion Soup with Tender Beef Short Ribs is a comforting dish that combines rich, caramelized onions with succulent beef short ribs. Topped with crusty bread and gooey cheese, it’s perfect for cozy nights or impressing guests.
Ingredients
Scale
- 2 lbs Beef Short Ribs
- 4 Sweet yellow onions, sliced
- 6 cups Beef broth
- 1 cup Gruyère cheese, shredded
- 1 Baguette, sliced
- 2 tsp Fresh thyme
- 2 Bay leaves
- 1 cup Non-Alcoholic Wine (optional)
- 2 tbsp Olive oil
- 1 tsp Salt
- 1 tsp Pepper
- 2 tbsp Apple cider vinegar (as a substitute for wine)
Instructions
- Season the beef short ribs with salt and pepper. In a large, heavy-bottomed pot, heat some olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove them from the pot and set aside.
- In the same pot, add more olive oil if necessary. Add the sliced onions and a pinch of salt. Cook over medium heat, stirring occasionally, until the onions are caramelized and golden brown, about 25-30 minutes.
- Once the onions are caramelized, add your non-alcoholic wine or apple cider vinegar to deglaze the pot. Scrape up any browned bits from the bottom, then simmer for another 2-3 minutes until the liquid reduces slightly.
- Return the short ribs to the pot and add the beef broth, thyme, and bay leaves. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 1.5 to 2 hours, until the short ribs are tender and easily fall off the bone.
- Once the ribs are cooked, remove them from the pot and shred the meat, discarding any excess fat and bones. Return the shredded beef to the pot, stirring to combine.
- While the soup is simmering, preheat your oven to 350°F (175°C). Slice the baguette into thick slices, and arrange them on a baking sheet. Toast them in the oven for about 10 minutes until golden brown.
- Ladle the soup into oven-safe bowls, top each with a slice of toasted baguette, and sprinkle generously with Gruyère cheese.
- Place the bowls under the broiler for 2-3 minutes, or until the cheese is bubbly and golden brown. Keep an eye on it, as it can burn quickly!
Notes
- This soup is best served immediately for optimal cheese melt.
- You can prepare the soup a day in advance and reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 80 mg