Description
A hearty and flavorful French onion soup featuring rich, tender braised beef short ribs simmered with caramelized onions in a savory broth, topped with crispy baguette slices melted with nutty Gruyère cheese for an indulgent and comforting meal.
Ingredients
Scale
Beef Short Ribs
- 2 lbs beef short ribs
- Salt and black pepper, to taste
- 2 tablespoons olive oil
Soup Base
- 4 large yellow onions, thinly sliced
- 2 tablespoons butter (optional)
- 4 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 cup red wine
- 6 cups beef broth
- 4 sprigs thyme
- 2 bay leaves
Topping
- 1 loaf baguette, sliced
- 2 cups Gruyère cheese, shredded
Instructions
- Preheat and Prepare Dutch Oven: Preheat your oven to 325°F (163°C). Place a Dutch oven or heavy oven-safe pot on the stovetop to begin the cooking process.
- Season and Sear Short Ribs: Season the beef short ribs generously with salt and black pepper. Heat olive oil in the Dutch oven over medium-high heat, then sear the ribs until deeply browned on all sides. Remove the ribs and set aside.
- Caramelize Onions: Add the sliced onions and butter (if using) to the pot. Cook slowly over medium heat, stirring occasionally, for about 30 minutes until the onions are deeply caramelized and sweet. Stir in minced garlic and tomato paste, cooking for another minute to develop flavor.
- Deglaze and Build Soup Base: Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Add the beef broth, thyme sprigs, bay leaves, and the seared short ribs back into the pot. Bring everything to a simmer on the stove.
- Braise in Oven: Cover the Dutch oven with its lid and transfer it to the preheated oven. Braise the short ribs for 2 to 2.5 hours, or until the meat is tender and easily shreddable. Remove the short ribs, shred the meat, and return it to the soup.
- Prepare Gruyère Toast: Toast baguette slices until lightly crisp. Top each slice generously with shredded Gruyère cheese. Place under a broiler until the cheese is melted, golden, and bubbly.
- Serve: Ladle the hot soup into bowls. Place a piece of the Gruyère toast on top of each bowl. Garnish with fresh thyme if desired, and serve immediately.
Notes
- For best flavor, use a dry red wine such as Cabernet Sauvignon or Merlot for deglazing.
- You can substitute beef broth with homemade stock for richer taste.
- Be sure to caramelize the onions slowly to develop the sweetest and deepest flavor.
- If preferred, the Gruyère toast can be made ahead and heated just before serving.
- This recipe can be adapted for a slow cooker by searing ribs and onions first, then cooking on low for 6-8 hours.
