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French Onion Beef Short Rib Soup

French Onion Beef Short Rib Soup in oven-safe bowl with melted Gruyère cheese and sourdough bread
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French Onion Beef Short Rib Soup features tender beef short ribs simmered in rich broth with sweet caramelized onions topped with melted Gruyère cheese. Soul-warming comfort food perfect for special occasions.

Ingredients

Scale
  • 2 lbs beef short ribs (English-cut, bone-in preferred)
  • 3 large yellow onions, thinly sliced
  • 8 cups beef broth (preferably homemade)
  • 2 teaspoons fresh thyme leaves
  • 2 bay leaves
  • 4 slices sourdough bread
  • 1 cup Gruyère cheese, shredded
  • 2 tablespoons unsalted butter
  • Salt and pepper to taste

Instructions

  1. Slice onions thinly and cut beef short ribs into 2-3 inch pieces if not already portioned. Pat meat dry with paper towels for better searing.
  2. Melt butter in a large pot over medium heat. Add sliced onions and cook for about 30 minutes, stirring occasionally every 5-7 minutes, until rich amber to caramel color. Onions should reduce to one-third volume and smell sweet.
  3. Push caramelized onions to the sides of the pot. Add short ribs to the center and sear until browned on all sides, about 5-7 minutes total.
  4. Pour in 8 cups beef broth, add fresh thyme leaves and bay leaves. Bring to a gentle boil, then reduce heat to low and simmer uncovered for about 2 hours, stirring occasionally every 30 minutes. Check that broth covers meat, adding more if needed. Meat should be fork-tender and nearly falling off bone.
  5. Preheat oven to 400°F about 20 minutes before serving. Lightly toast sourdough bread slices. Ladle soup into oven-safe bowls (ceramic or stoneware rated to at least 400°F), ensuring each serving gets plenty of meat and onions.
  6. Top each bowl with a toasted bread slice and generous amount of shredded Gruyère cheese. Place bowls on a baking sheet and bake for 10-15 minutes until cheese is bubbly and golden brown.
  7. CAUTION: Bowls will be extremely hot. Use oven mitts to remove and let cool for 3-5 minutes before serving. Serve immediately and enjoy.

Notes

  • Don’t rush the onion caramelization process. The 30-minute cooking time creates deep, complex flavors essential to this soup.
  • Bone-in English-cut short ribs provide maximum flavor. Look for pieces with one bone each, measuring 2-3 inches.
  • Searing the meat locks in juices and adds richness to the broth. Pat meat dry first for best browning.
  • Uncovered simmering allows broth to reduce and concentrate. Starting with 8 cups compensates for evaporation.
  • Toast bread before adding to soup to prevent sogginess and improve texture.
  • For make-ahead convenience, prepare the soup base up to 3 days in advance. Add bread and cheese just before baking and serving.

Nutrition

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