Go Back
A bowl of French Onion Short Rib Soup topped with melted Gruyère cheese and toasted bread
Print Recipe

French Onion Short Rib Soup

Prep Time30 minutes
Cook Time3 hours 30 minutes
Total Time4 hours
Servings: 6 servings
Calories: 850kcal

Ingredients

  • 3 lbs beef short ribs, bone-in
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons olive oil
  • 5 large yellow onions, thinly sliced
  • 4 tablespoons unsalted butter
  • 4 cloves garlic , minced
  • 1 cup dry red wine
  • 8 cups high -quality beef stock
  • 1 tablespoon Worcestershire sauce
  • 4 sprigs fresh thyme
  • 2 dried bay leaves
  • 1 large baguette , sliced into 1-inch rounds
  • 2 cups Gruy ère cheese, shredded

Instructions

  • Season short ribs generously with salt and pepper on all sides.
  • Heat olive oil in a large Dutch oven over medium-high heat. Sear short ribs until deeply browned on all sides, approximately 10-12 minutes. Remove ribs and set aside.
  • Reduce heat to medium. Add butter and sliced onions to the same pot. Cook, stirring occasionally, for 45-60 minutes until onions are a deep mahogany brown.
  • Add minced garlic and cook for 1 minute until fragrant.
  • Deglaze the pot with red wine, scraping the bottom to release the fond. Simmer until the liquid is reduced by half.
  • Return the short ribs to the pot. Add beef stock, Worcestershire sauce, thyme sprigs, and bay leaves. Bring to a gentle boil.
  • Reduce heat to low, cover, and simmer for 2.5 to 3 hours, or until meat is fork-tender and pulling away from the bone.
  • Remove short ribs from the pot. Discard bones and connective tissue. Shred the meat into bite-sized pieces and return to the soup. Remove bay leaves and thyme stems.
  • Preheat the oven broiler. Lightly toast baguette slices on a baking sheet.
  • Ladle the soup into oven-safe bowls. Top each with two baguette slices and a generous portion of shredded Gruyère.
  • Place bowls under the broiler for 2-3 minutes until the cheese is melted, bubbly, and golden brown. Serve immediately.