French Onion Beef Short Rib Soup
Ingredients
For the soup:
Beef short ribs: 2 pounds, bone-in for the richest flavor
Yellow onions: 3 large, thinly sliced (the heart of any French onion soup)
Unsalted butter: 4 tablespoons, for caramelizing the onions
Olive oil: 1 tablespoon, for searing the short ribs
Garlic: 3 cloves, minced, for added depth
Beef broth: 6 cups (a good-quality broth gives the best results)
Worcestershire sauce: 1 tablespoon, to boost the savory flavor
Bay leaf: 1, for a gentle herbal aroma
Fresh thyme leaves: 1 teaspoon (or ½ teaspoon dried), plus extra for garnish
Salt and black pepper: to taste
For the topping:
Baguette or crusty bread: 6 slices, toasted
Gruyère or Swiss cheese: 1½ cups, shredded (it melts beautifully)
Instructions
Step 1: Sear the short ribs.
Heat the olive oil in a large Dutch oven over medium-high heat.
Season the short ribs with salt and pepper and add them to the pot.
Sear for 3–4 minutes per side, until deeply browned all over.
Move them to a plate and set aside.
Step 2: Caramelize the onions.
Lower the heat to medium and melt the butter in the same pot.
Add the sliced onions and cook slowly, stirring every few minutes, for 25–30 minutes, until they’re deep golden brown and smell sweet.
Stir in the garlic and cook for 1–2 minutes, just until fragrant.
Step 3: Simmer the soup.
Return the short ribs to the pot.
Pour in the beef broth and add the Worcestershire sauce, bay leaf, and thyme.
Stir well and bring to a gentle simmer.
Cover, turn the heat to low, and cook for 2–3 hours, until the meat is tender and falling off the bone.
Step 4: Shred the beef.
Lift the short ribs out of the pot.
Shred the meat with two forks and discard the bones and any large pieces of fat.
Stir the shredded beef back into the soup, remove the bay leaf, and season with salt and pepper to taste.
Step 5: Add the cheesy bread topping.
Preheat the broiler and toast the baguette slices until crisp.
Ladle the hot soup into oven-safe bowls, place a slice of toasted bread on top of each, and cover generously with Gruyère or Swiss cheese.
Set the bowls on a baking sheet and broil for 2–3 minutes, until the cheese is bubbly and golden.
Keep a close eye on them so they don’t burn.
Step 6: Serve.
Carefully take the bowls out of the oven and serve right away.
Garnish with a few fresh thyme leaves for extra aroma and color.
Enjoy cozy comfort in every spoonful!