French Onion Beef Short Rib Soup

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Of course! This is a spectacular fusion dish that combines the deep, savory richness of braised beef short ribs with the classic, comforting flavors of French Onion Soup. The result is a luxurious, soul-warming meal that’s perfect for a special occasion.

Here is a detailed recipe for French Onion Beef Short Rib Soup.

The Concept

We’re taking succulent, fall-off-the-bone beef short ribs and braising them in a broth infused with the essential flavors of French onion soup—slow-caramelized onions, thyme, and a hint of brandy. The finished dish is then served like a deconstructed French onion soup, with the shredded meat and broth topped with a toasted, cheesy crouton.

French Onion Beef Short Rib Soup

Yields: 4-6 servings
Prep time: 30 minutes
Cook time: 3 – 3.5 hours (mostly hands-off)

Ingredients

For the Short Ribs & Braise:

· 3-4 lbs (1.5-2 kg) bone-in English-cut beef short ribs
· Kosher salt and freshly ground black pepper
· 2 tablespoons olive oil
· 4 large yellow onions, thinly sliced (about 8 cups)
· 4 cloves garlic, minced
· 2 tablespoons tomato paste
· ¼ cup brandy or dry red wine (like Cabernet Sauvignon)
· 6 cups beef broth (low sodium if possible)
· 2 sprigs fresh thyme (or 1 tsp dried)
· 1 large bay leaf

For the Assembly & Serving:

· 1 baguette, sliced into ½-inch thick rounds
· 1-2 cloves garlic, for rubbing (optional)
· 8 ounces Gruyère cheese, freshly grated (Emmental or Jarlsberg also work well)

Instructions

Step 1: Brown the Short Ribs

  1. Preheat your oven to 325°F (160°C).
  2. Pat the short ribs completely dry with paper towels. Season all over generously with salt and pepper.
  3. In a large, heavy-bottomed Dutch oven, heat the olive oil over medium-high heat. Working in batches to avoid crowding, sear the short ribs on all sides until a deep brown crust forms, about 4-5 minutes per side. Remove and set aside.

Step 2: Caramelize the Onions

  1. Reduce the heat to medium-low. Add the thinly sliced onions to the same pot with the rendered beef fat. Add a pinch of salt to help them release moisture.
  2. Cook, stirring occasionally, for 30-45 minutes until the onions are deeply golden brown, soft, and sweet. Do not rush this step; this is the flavor foundation of your soup. If the bottom of the pot gets too dark, add a splash of water or broth to deglaze.
  3. Add the minced garlic and tomato paste and cook for 1 more minute until fragrant.

Step 3: Build the Braising Liquid

  1. Increase the heat to medium. Pour in the brandy or wine to deglaze the pot, scraping up all the browned bits from the bottom with a wooden spoon. Let it reduce by half.
  2. Return the seared short ribs and any accumulated juices back to the pot, nestling them into the onions.
  3. Pour in the beef broth until the short ribs are almost covered. Add the thyme sprigs and bay leaf.
  4. Bring the liquid to a gentle simmer.

Step 4: Braise to Perfection

  1. Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven.
  2. Braise for 2.5 – 3 hours, or until the meat is extremely tender and falling easily off the bone.

Step 5: Finish the Soup

  1. Carefully remove the pot from the oven. Using tongs, transfer the short ribs to a cutting board.
  2. Discard the thyme sprigs and bay leaf.
  3. Let the short ribs cool slightly, then shred the meat, discarding the bones and any large pieces of fat.
  4. Optional for a less greasy soup: Let the braising liquid sit for a few minutes, then skim the fat off the surface with a spoon. Alternatively, you can chill the entire pot until the fat solidifies on top for easy removal.
  5. Return the shredded meat to the pot of broth and onions. Taste and adjust seasoning with more salt and pepper as needed. Keep warm on the stovetop.

Step 6: Assemble and Serve

  1. Preheat your broiler.
  2. Place the baguette slices on a baking sheet and toast under the broiler until lightly golden on both sides. You can rub them with a raw garlic clove for extra flavor while they’re still warm.
  3. Ladle the hot soup with shredded meat and onions into oven-safe bowls. Place one or two toasted baguette slices on top of each bowl and cover generously with the grated Gruyère cheese.
  4. Place the bowls on a sturdy baking sheet and broil for 2-4 minutes, watching closely, until the cheese is completely melted, bubbly, and spotty brown.
  5. VERY IMPORTANT: Let the bowls sit on the counter for a few minutes before serving—they will be extremely hot!

Tips for Success

· Low and Slow is Key: The long, slow braise in the oven is what transforms the tough short ribs into buttery tenderness.
· Don’t Rush the Onions: Properly caramelized onions are sweet, not bitter, and form the soul of this dish.
· Skim the Fat: Short ribs are rich. Taking the time to skim the fat will result in a cleaner, more refined soup.
· Make Ahead: This soup tastes even better the next day. Prepare the entire soup (through Step 5) a day ahead, store it in the fridge, and simply reheat before assembling and broiling.

Enjoy this incredible, hearty twist on a classic! It’s a true show-stopper.

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