French Onion Beef Short Rib (Print Version)
Tender beef short ribs in caramelized onion broth, topped with crusty bread and melted Gruyère cheese for ultimate comfort.
# Ingredients:
→ For the Soup
01 -
2 lbs beef short ribs, bone-in
02 -
3 large yellow onions, thinly sliced
03 -
4 tablespoons unsalted butter
04 -
1 tablespoon olive oil
05 -
3 garlic cloves, minced
06 -
6 cups beef broth
07 -
1 tablespoon Worcestershire sauce
08 -
1 bay leaf
09 -
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
10 -
Salt, to taste
11 -
Pepper, to taste
→ For Topping
12 -
6 slices of baguette or crusty bread, toasted
13 -
1 1/2 cups shredded Gruyère or Swiss cheese
# Steps to Follow:
01 -
Heat the olive oil in a Dutch oven over medium-high heat. Season the short ribs with salt and pepper, then sear them on all sides until browned, about 3-4 minutes per side. Remove the short ribs and set aside.
02 -
Reduce the heat to medium and add the butter to the same pot. Add the sliced onions and cook, stirring occasionally, for 25-30 minutes until golden and caramelized. Stir in the minced garlic and cook for an additional 1-2 minutes.
03 -
Return the short ribs to the pot and add the beef broth, Worcestershire sauce, bay leaf, and thyme. Bring to a simmer, then reduce the heat to low and cover. Simmer for 2-3 hours, or until the short ribs are tender and falling off the bone. Remove the short ribs and shred the meat. Discard the bones and return the meat to the pot.
04 -
Preheat your broiler. Ladle the soup into oven-safe bowls. Place a slice of toasted baguette on top of each bowl and sprinkle generously with shredded Gruyère. Place the bowls under the broiler for 2-3 minutes, or until the cheese is melted and bubbly.
05 -
Carefully remove the bowls from the oven and serve hot, garnished with a sprinkle of fresh thyme if desired.
# Additional Notes:
01 -
Caramelizing the onions properly is key to achieving the deep, sweet flavor of this soup.
02 -
The bones in the short ribs add incredible depth to the broth.
03 -
For variety, try using a mix of Gruyère, mozzarella, or Parmesan.
04 -
The soup tastes even better the next day as the flavors meld.