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French Onion Beef Short Rib Soup

A warm, hearty soup that combines rich flavors with tender short ribs, perfect for chilly evenings or impressing guests.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings: 6 servings
Course: Main Course, Soup
Cuisine: French
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds beef short ribs Can substitute with chuck roast or beef shank.
  • 2 large onions, thinly sliced Will caramelize for flavor.
  • 4 cloves garlic, minced
  • 1 teaspoon fresh thyme Can use ½ teaspoon dried.
  • 1 teaspoon fresh rosemary Can use ½ teaspoon dried.
  • 1 cup dry white wine Recommended: Sauvignon Blanc or Pinot Grigio.
  • 4 cups beef broth
  • 2 cups water
  • 1 tablespoon soy sauce
  • to taste Salt and pepper
  • Baguette slices For topping.
  • Gruyère or Swiss cheese For topping.

Method
 

Preparation
  1. Preheat the oven to 300°F (150°C).
  2. In a heavy Dutch oven, heat oil over medium-high heat, season the short ribs with salt and pepper, and sear on all sides until browned.
  3. Remove the ribs, add sliced onions to the pot, and cook on medium heat for 15-20 minutes until caramelized.
  4. Add minced garlic, thyme, and rosemary, cooking for about a minute until fragrant.
  5. Deglaze with white wine, scraping the bottom of the pot to release browned bits.
  6. Return short ribs to the pot, add beef broth, water, and soy sauce; bring to a gentle boil.
  7. Cover and transfer to the oven; cook for 2-2.5 hours until beef is tender.
  8. Slice baguette and prepare cheese; optionally toast baguette slices.
  9. Remove short ribs from soup, shred the meat, and return it to the pot; taste and adjust seasoning.
  10. Ladle soup into bowls, top with toasted baguette and cheese, and broil for a minute if desired.

Notes

For a slow cooker version, brown the meat and onions then transfer to slow cooker for 8 hours on low. Soup may appear lumpy due to proteins, which add heartiness. Optional: add caramelized mushrooms for extra flavor.