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French Onion Beef Short Rib Soup

Cozy Up with French Onion Beef Short Rib Soup Delight

This French Onion Beef Short Rib Soup is the ultimate comfort food, blending savory beef and sweet caramelized onions.
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Prep Time 20 minutes
Cook Time 3 hours
Additional Simmering Time 15 minutes
Total Time 3 hours 35 minutes
Servings: 4 cups
Course: Soup
Cuisine: French
Calories: 570
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 pounds Beef Short Ribs Bone-in is preferred
  • 2 tablespoons Vegetable Oil Can substitute with canola or olive oil
  • 1 teaspoon Salt Adjust to taste
  • 1 teaspoon Black Pepper Adjust to taste
  • 3 tablespoons Unsalted Butter Key for caramelizing onions
  • 4 medium Yellow Onions Can use sweet onions as a substitute
  • 2 cloves Garlic Minced
  • 1 tablespoon Sugar Helps caramelize onions
  • 2 tablespoons Tomato Paste
  • 1 teaspoon Dried Thyme Fresh thyme can be used
  • 1 leaf Bay Leaf Remove before serving
  • 6 cups Beef Broth Low sodium preferred
  • 2 tablespoons Worcestershire Sauce
  • 1 tablespoon Balsamic Vinegar Can substitute with red wine vinegar
For the Topping
  • 1 loaf Baguette Slice for topping
  • 1 cup Gruyère or Mozzarella Cheese Melt beautifully
  • 2 tablespoons Olive Oil For toasting bread
  • 2 tablespoons Fresh Parsley Optional garnish

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Season your beef short ribs generously with salt and black pepper. Heat vegetable oil in a Dutch oven over medium-high heat, and sear the ribs until browned on both sides. Remove and set aside.
  2. Lower heat, add unsalted butter, and melt. Stir in sliced yellow onions and sugar, cooking until golden brown (30-35 minutes) for maximum sweetness.
  3. Stir in minced garlic, tomato paste, and dried thyme. Return short ribs to the pot, add bay leaf, beef broth, Worcestershire sauce, and balsamic vinegar. Bring to boil, then simmer for 2.5 to 3 hours.
  4. Remove short ribs, discard bay leaf, and shred beef. Return shredded beef to pot, simmer uncovered for an additional 15 minutes.
  5. Preheat oven to 375°F. Arrange baguette slices on a baking sheet, drizzle with olive oil, and toast until golden (8-10 minutes).
  6. Ladle soup into oven-safe bowls, top with toasted bread and cheese, and broil until cheese is bubbly and golden (2-3 minutes).
  7. Garnish with fresh parsley, serve hot, and enjoy!

Nutrition

Serving: 1cupCalories: 570kcalCarbohydrates: 45gProtein: 45gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 120mgSodium: 980mgPotassium: 800mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 5mg

Notes

For a heartier meal, serve with a side salad and a glass of red wine.

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