Why You’ll Love This Recipe
French Onion Beef Short Rib Soup is a rich and hearty dish that blends the deep, savory flavors of tender beef short ribs with the sweet, caramelized onions and aromatic herbs found in classic French onion soup. The slow-cooked beef infuses the broth with a luxurious richness, while the caramelized onions add a natural sweetness that balances the richness of the meat. It’s a comforting and flavorful meal perfect for chilly evenings or family gatherings.
Ingredients
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2 lbs bone-in beef short ribs
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4 large yellow onions, thinly sliced
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4 cloves garlic, minced
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6 cups beef broth
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1 cup pomegranate juice or apple cider
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2 teaspoons fresh thyme
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2 bay leaves
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3 tablespoons olive oil
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Salt and pepper, to taste
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Optional: Shredded Gruyère cheese and toasted baguette slices for serving
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Preheat a large pot or Dutch oven over medium-high heat. Season the beef short ribs with salt and pepper, then sear in the pot with olive oil until browned on all sides. Remove from the pot and set aside.
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In the same pot, add sliced onions and cook over medium heat for 30-40 minutes, stirring occasionally, until they caramelize and turn golden brown.
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Add garlic and cook for an additional minute, then pour in the pomegranate juice or apple cider, scraping up any browned bits from the bottom of the pot.
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Return the beef short ribs to the pot and add the beef broth, thyme, and bay leaves. Bring to a boil, then reduce to a simmer and cook for 2 hours, until the beef is tender.
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Serve the soup in bowls topped with shredded Gruyère cheese and toasted baguette slices, if desired.
Servings and Timing
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Servings: 6
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Prep Time: 15 minutes
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Cook Time: 2 hours
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Total Time: 2 hours 15 minutes
Variations
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Vegetarian: Omit the short ribs and use vegetable broth with caramelized onions, mushrooms, and additional herbs for a rich, vegetarian version.
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Extra Flavor: Add a splash of balsamic vinegar to the caramelized onions for added depth.
Storage/Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave. You can also freeze the soup (without toppings) for up to 3 months.
FAQs
1. Can I use a slow cooker for this recipe?
Yes, after searing the beef, transfer everything to the slow cooker and cook on low for 6-8 hours.
2. Can I use a different cut of beef?
Yes, you can use chuck roast, but short ribs add a special richness to the broth.
3. Can I make this soup without wine?
Yes, you can substitute the wine with pomegranate juice or apple cider for a balanced sweetness and acidity.
4. How do I know when the beef is tender?
The beef should easily pull apart with a fork when it’s fully cooked.
5. Can I add more vegetables?
You can add carrots or celery for added flavor and texture.
6. How do I caramelize the onions properly?
Be patient! Cook the onions over medium heat for 30-40 minutes to allow their sugars to fully caramelize.
7. Can I freeze this soup?
Yes, freeze the soup without the cheese and bread. Thaw and reheat when ready to serve.
8. Can I make this soup ahead of time?
Yes, this soup can be made a day or two in advance and the flavors will deepen as it sits.
9. How can I make this soup richer?
Use homemade beef stock for a more robust flavor.
10. Can I serve this with a different cheese?
Gruyère is ideal, but Swiss or mozzarella would also work well.
Conclusion
French Onion Beef Short Rib Soup is a luxurious, flavorful dish that combines the rich depth of beef with the sweet complexity of caramelized onions. This hearty soup is perfect for any cozy evening and pairs wonderfully with crusty bread and melted cheese. With its rich, slow-cooked flavors, it’s sure to become a favorite in your recipe collection.
Savory French Onion Beef Short Rib Soup
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 6 servings
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: French, Comfort Food
- Diet: Gluten Free
Description
French Onion Beef Short Rib Soup is a rich and comforting dish that combines tender beef short ribs with caramelized onions and aromatic herbs. The slow-cooked beef infuses the broth with a deep, savory flavor, while the sweet onions add balance and complexity. Topped with melted Gruyère cheese and toasted baguette slices, this hearty soup is the ultimate comfort food for chilly nights or family gatherings.
Ingredients
2 lbs bone-in beef short ribs
4 large yellow onions, thinly sliced
4 cloves garlic, minced
6 cups beef broth
1 cup pomegranate juice or apple cider
2 teaspoons fresh thyme
2 bay leaves
3 tablespoons olive oil
Salt and pepper, to taste
Optional: Shredded Gruyère cheese and toasted baguette slices for serving
Instructions
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Preheat a large pot or Dutch oven over medium-high heat. Season beef short ribs with salt and pepper. Sear them in the pot with olive oil until browned on all sides. Remove from the pot and set aside.
-
In the same pot, add sliced onions and cook over medium heat for 30-40 minutes, stirring occasionally, until caramelized and golden brown.
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Add garlic and cook for an additional minute. Pour in pomegranate juice or apple cider, scraping up any browned bits from the pot.
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Return the beef short ribs to the pot and add the beef broth, thyme, and bay leaves. Bring to a boil, then reduce the heat to a simmer. Cook for 2 hours, until the beef is tender.
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Serve the soup in bowls, topped with shredded Gruyère cheese and toasted baguette slices if desired.
Notes
For a vegetarian version, omit the beef and use vegetable broth along with caramelized onions, mushrooms, and additional herbs.
A splash of balsamic vinegar can add extra depth to the caramelized onions.
For richer flavor, use homemade beef stock.
You can add carrots or celery for more texture and flavor.
