When the weather gets chilly, nothing warms you up like a hearty bowl of soup. This French Onion Beef Short Rib Soup is perfect for those cozy nights when you want something rich and savory. With tender short ribs, sweet caramelized onions, and gooey cheese, it’s sure to be a hit with your family!
Why make this recipe
Making this French Onion Beef Short Rib Soup is not just about filling your belly; it’s about sharing warmth and comfort. I’ve made this soup for my family on cold evenings, and it always brings smiles to our faces. Plus, it’s a great way to impress your loved ones without spending a ton of time in the kitchen. You’ll want to savor every spoonful!
How to make French Onion Beef Short Rib Soup
Ingredients :
- 2 lbs beef short ribs
- 4 large onions, thinly sliced
- 4 cloves garlic, minced
- 6 cups beef broth
- 1 cup dry white wine
- 2 tablespoons olive oil
- 2 teaspoons thyme
- 1 bay leaf
- Salt and pepper to taste
- Baguette, sliced
- 2 cups Gruyère cheese, shredded
Directions :
- In a large pot, heat olive oil over medium heat. Add sliced onions and cook until caramelized, about 25 minutes.
- Remove onions from pot and set aside.
- In the same pot, brown the short ribs on all sides.
- Add minced garlic and cook for 1 minute.
- Pour in white wine and scrape up any browned bits from the bottom of the pot.
- Return the onions to the pot.
- Add beef broth, thyme, bay leaf, salt, and pepper.
- Bring to a boil, reduce heat, and simmer for 2-3 hours until the ribs are tender.
- Remove ribs, shred the meat, and discard the bones.
- Return shredded meat to the soup.
- To serve, ladle soup into bowls, top with baguette slices, and sprinkle with Gruyère cheese.
- Place under the broiler until the cheese is melted and bubbly.
How to serve French Onion Beef Short Rib Soup
Serve this delicious soup piping hot in bowls. For an extra special touch, add a slice of crispy baguette on top, and make sure to include lots of melted Gruyère cheese. Enjoy it with your family and friends!
How to store French Onion Beef Short Rib Soup
If you have leftovers (which might be hard because it’s so good!), let the soup cool completely. Store it in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. Just make sure to separate the soup and cheese before freezing!
Tips to make French Onion Beef Short Rib Soup
- Be patient when caramelizing the onions. Low and slow is the way to go for that sweet flavor!
- If you don’t have dry white wine, you can use extra beef broth or even apple cider vinegar for a bit of tang.
- Feel free to add some fresh herbs or spices that you like for an extra kick!
Variation (if any)
You can easily switch up the cheese! If Gruyère isn’t your favorite, try Swiss or mozzarella. You can also make it lighter by using chicken broth instead of beef broth and chicken thighs instead of beef ribs.
FAQs
1. Can I make this soup in a slow cooker?
Yes! Follow the same steps for the stove, then transfer everything to a slow cooker and cook on low for 6-8 hours.
2. Is it gluten-free?
To make this soup gluten-free, use gluten-free bread for topping and check that your beef broth is gluten-free.
3. Can I add vegetables to the soup?
Absolutely! Carrots, celery, or mushrooms can be great additions to boost flavors and nutrition. Just chop them up and add them in when cooking the onions.