Description

This rich, savory French onion soup features fall-apart beef short ribs, caramelized onions, and broiled cheesy baguette for a cozy gourmet twist.

Ingredients

For the Soup:

2 lbs beef short ribs (bone-in)

3 large yellow onions, thinly sliced

4 tablespoons unsalted butter

1 tablespoon olive oil

3 garlic cloves, minced

6 cups beef broth

1 tablespoon Worcestershire sauce

1 bay leaf

1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

Salt and pepper, to taste

For the Topping:

6 slices of baguette or crusty bread, toasted

1½ cups shredded Gruyère or Swiss cheese

Cook Mode Prevent your screen from going dark

Instructions

Sear the Short Ribs: In a Dutch oven, heat olive oil over medium-high heat. Season short ribs with salt and pepper. Sear on all sides (3–4 minutes per side). Remove and set aside.

Caramelize the Onions: Reduce heat to medium. Add butter and sliced onions. Cook, stirring occasionally, for 25–30 minutes until golden. Add garlic and sauté for 1–2 minutes.

Build the Soup: Return ribs to pot. Add beef broth, Worcestershire sauce, bay leaf, and thyme. Simmer on low, covered, for 2–3 hours until meat is tender.

Shred the Meat: Remove ribs, discard bones, and shred meat. Return meat to the pot and stir.

Assemble and Broil: Preheat broiler. Ladle soup into oven-safe bowls. Top each with a slice of toasted bread and shredded cheese. Broil 2–3 minutes until cheese is bubbly.

Notes

For deeper flavor, deglaze the onions with ½ cup red wine before adding broth.

Add mushrooms or carrots for extra heartiness.

Substitute Gruyère with Fontina or Provolone for a twist.

Prep Time: 20 minutes
Cook Time: 3 hours
Category: Soup
Method: Stovetop + Broiler
Cuisine: French-American