French Onion Beef Short Rib Soup

Ingredients

For the short ribs:

• 2½–3 lb (1.2–1.4 kg) bone-in beef short ribs

• Salt and black pepper, to taste

• 2 tbsp olive oil

• 1 cup dry red wine (Cabernet Sauvignon or Merlot works well)

• 4 cups beef stock (preferably low-sodium)

For the onion base:

• 3 tbsp unsalted butter

• 4–5 large yellow onions, thinly sliced

• 2 cloves garlic, minced

• 2 tsp fresh thyme leaves (or 1 tsp dried)

• 1 bay leaf

• 1 tbsp balsamic vinegar (optional, for depth)

• 1 tbsp Worcestershire sauce

• Salt and pepper to taste

For serving:

• 1 baguette, sliced and toasted

• 1½ cups shredded Gruyère or Swiss cheese

• Fresh thyme or parsley for garnish

Instructions

1. Sear the Short Ribs

   • Pat short ribs dry and season generously with salt and pepper.

   • Heat olive oil in a heavy pot or Dutch oven over medium-high heat.

   • Sear short ribs on all sides until deeply browned (about 8–10 minutes total).

   • Remove ribs and set aside.

2. Caramelize the Onions

   • In the same pot, reduce heat to medium and add butter.

   • Add sliced onions and a pinch of salt.

   • Cook slowly, stirring often, until deep golden brown — about 35–45 minutes.

   • Add garlic, thyme, and bay leaf during the last few minutes.

3. Deglaze

   • Pour in red wine and scrape up any browned bits from the bottom of the pot.

   • Simmer for 3–4 minutes to reduce slightly.

4. Simmer the Soup

   • Return short ribs (and any juices) to the pot.

   • Add beef stock, Worcestershire sauce, and balsamic vinegar.

   • Bring to a gentle boil, then reduce heat, cover, and simmer for 2½–3 hours, until ribs are fork-tender.

     • Alternatively, you can place the covered pot in a 325°F (160°C) oven for the same amount of time, or use a slow cooker on LOW for 8 hours.

5. Finish the Soup

   • Remove the short ribs and discard the bay leaf.

   • Shred the beef, discarding bones and excess fat, then return meat to the pot.

   • Taste and adjust seasoning with salt, pepper, or a bit more balsamic.

6. Serve

   • Ladle soup into oven-safe bowls.

   • Top each with a toasted baguette slice and a mound of Gruyère cheese.

   • Broil for 2–3 minutes, until the cheese is bubbly and golden.

   • Garnish with fresh thyme or parsley.