Description
Warm your soul with this French Onion Beef Short Rib Soup, featuring caramelized onions, savory beef, and bubbling Gruyère cheese.
Ingredients
Scale
- 2 pounds Beef Short Ribs (well-marbled for ultimate flavor)
- 3 large Onions (yellow or sweet, for sweetness when caramelized)
- 6 cups Beef Broth (homemade ideal, store-bought acceptable)
- 3 sprigs Fresh Thyme (aromatic earthiness)
- 2 leaves Bay Leaves (remove before serving)
- 4 slices Sourdough Bread (for soaking up broth)
- 2 cups Gruyère Cheese (melty and nutty cheese)
- 2 tablespoons Unsalted Butter (for caramelizing onions)
- to taste Salt
- to taste Pepper
Instructions
- Prepare ingredients: Start by thinly slicing the onions and cutting the beef short ribs into manageable pieces.
- Caramelize onions: In a large pot over medium heat, melt the unsalted butter. Add the sliced onions and cook for about 30 minutes, stirring occasionally, until they turn golden brown and fragrant.
- Sear the ribs: Push the caramelized onions to one side of the pot and sear the short ribs on all sides for about 5-7 minutes until they are nicely browned.
- Combine and simmer: Pour in the beef broth and add fresh thyme along with bay leaves. Bring the mixture to a gentle boil before reducing heat to maintain a simmer uncovered for about 2 hours.
- Bake for perfection: Preheat your oven to 350°F (175°C). Ladle the soup into oven-safe bowls, top each with sourdough bread slices, and generously sprinkle with Gruyère cheese. Bake for 15-20 minutes until the cheese is bubbly and lightly browned.
Notes
- Prep Time: 30 minutes
- Cook Time: 120 minutes
- Category: Soup
- Method: Stovetop and oven
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 90 mg