French Onion Beef Short Rib Soup Recipe

Ingredients:

For the Soup:

2 lbs (900 g) beef short ribs

2 tbsp olive oil

4 large yellow onions, thinly sliced

2 tbsp butter

4 garlic cloves, minced

2 tbsp all-purpose flour

6 cups (1.4 L) beef broth

1 cup (240 ml) dry red wine (optional, or substitute with additional broth)

1 bay leaf

1 tsp fresh thyme leaves (or ½ tsp dried thyme)

Salt and pepper, to taste

For Topping:

4-6 slices French baguette, toasted

1 cup (100 g) grated Gruyère or Swiss cheese

Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Beef Short Ribs:

Heat olive oil in a large pot over medium-high heat. Season the beef short ribs with salt and pepper.

Sear the short ribs until browned on all sides, about 4-5 minutes per side. Remove and set aside.

2. Caramelize the Onions:

In the same pot, reduce heat to medium. Add butter and onions. Cook, stirring frequently, for about 25-30 minutes until onions are golden and caramelized.

Add garlic and cook for another 2 minutes.

3. Build the Soup Base:

Stir in the flour and cook for 1-2 minutes to remove the raw taste.

Slowly pour in the red wine, deglazing the pot by scraping up any browned bits. Cook for 2-3 minutes.

Add the beef broth, bay leaf, and thyme. Stir well.

4. Simmer with Beef:

Return the short ribs to the pot. Bring the soup to a boil, then reduce heat to low.

Cover and let it simmer for 2-2.5 hours, until the short ribs are tender and falling off the bone. Remove the ribs, shred the meat, and discard the bones. Return the meat to the soup.

5. Prepare the Topping:

Preheat the broiler. Place the toasted baguette slices on a baking sheet.

Sprinkle grated Gruyère or Swiss cheese generously on top. Broil for 2-3 minutes until the cheese is melted and bubbling.

6. Assemble and Serve:

Ladle the hot soup into bowls. Top each bowl with a cheese-topped baguette slice.

Garnish with fresh parsley and serve immediately.