Of course! This is a magnificent idea. French Onion Soup and rich, braised beef short ribs are a match made in heaven. This recipe transforms the classic soup into a deeply flavorful, hearty, and show-stopping main course.
Think of it as French Onion Soup on steroids, with fall-apart tender beef and a luxurious, glossy broth.
Here is a detailed recipe for French Onion Beef Short Rib Soup.
French Onion Beef Short Rib Soup
This recipe involves two main stages: braising the short ribs to perfection, and then building the iconic French onion soup around them. The result is a deeply savory, rich, and incredibly satisfying dish.
Yields: 4-6 servings
Prep time: 30 minutes
Cook time: 3 – 3.5 hours (mostly hands-off braising)
Ingredients
For the Braised Short Ribs:
· 3-4 lbs (1.4-1.8 kg) bone-in beef short ribs
· Salt and freshly ground black pepper
· 2 tablespoons olive oil
· 1 large yellow onion, roughly chopped
· 2 carrots, roughly chopped
· 2 celery stalks, roughly chopped
· 4 cloves garlic, smashed
· 2 tablespoons tomato paste
· 1 cup (240 ml) dry red wine (like Cabernet Sauvignon or Pinot Noir)
· 4 cups (1 liter) beef stock
· 2 sprigs fresh thyme
· 1 bay leaf
For the Soup Base & Assembly:
· 4 large yellow onions, thinly sliced (about 8 cups)
· 3 tablespoons unsalted butter
· 2 tablespoons olive oil
· 1 teaspoon fresh thyme leaves (or ½ tsp dried)
· 1 teaspoon sugar (helps with caramelization)
· Salt and pepper, to taste
· ½ cup (120 ml) dry sherry, brandy, or the remaining red wine (optional but recommended)
· 4-6 cups reserved braising liquid (from the short ribs)
· The cooked, shredded short rib meat
For the Topping:
· 1 baguette, sliced into ½-inch thick rounds
· 1-2 cloves garlic, peeled (for rubbing)
· 8-12 ounces (225-340g) Gruyère cheese, freshly grated
Instructions
Part 1: Braising the Short Ribs
- Preheat and Season: Preheat your oven to 325°F (160°C). Pat the short ribs completely dry with paper towels. Generously season all sides with salt and pepper.
- Sear the Ribs: 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 on a plate.
- Sauté Aromatics: Reduce the heat to medium. Add the chopped onion, carrots, and celery to the pot. Cook for 5-7 minutes, stirring occasionally, until softened and beginning to brown. Add the smashed garlic and tomato paste and cook for 1 more minute until fragrant.
- Deglaze: Pour in the red wine, scraping the bottom of the pot with a wooden spoon to release all the flavorful browned bits (the fond). Let it simmer for 2-3 minutes to cook off the raw alcohol.
- Braise: Return the seared short ribs and any accumulated juices to the pot. Add the beef stock, thyme sprigs, and bay leaf. The liquid should come about ¾ of the way up the ribs (they shouldn’t be fully submerged). Bring to a gentle simmer.
- Slow Cook: Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Braise for 2.5 – 3 hours, or until the meat is incredibly tender and falling off the bone.
- Strain and Defat: Carefully remove the pot from the oven. Using tongs, transfer the short ribs to a clean plate or bowl to cool slightly. Strain the braising liquid through a fine-mesh sieve into a large bowl or measuring cup, pressing on the vegetables to extract all their flavor. Discard the solids.
- Skim Fat & Shred Meat: Let the strained liquid sit for a few minutes, then skim off the excess fat from the surface with a spoon (or use a fat separator). Once the short ribs are cool enough to handle, shred the meat, discarding the bones, excess fat, and any gristle.
Part 2: Building the Soup
- Caramelize the Onions: While the ribs are braising (or after), melt the butter and olive oil in a large soup pot or another Dutch oven over medium-low heat. Add the thinly sliced onions, thyme, sugar, and a pinch of salt. Cook slowly, stirring occasionally, for 45-60 minutes until the onions are deeply golden brown, soft, and sweet. Do not rush this step; this is the soul of the soup.
- Combine: Once the onions are caramelized, add the sherry or brandy (if using) and let it simmer for 2 minutes, scraping the bottom of the pot. Pour in the 4-6 cups of reserved, defatted braising liquid. Add the shredded short rib meat. Bring to a simmer and let it cook together for 15-20 minutes to allow the flavors to meld. Taste and adjust seasoning with salt and pepper as needed.
Part 3: Assembly and Broiling
- Prepare the Bread: Preheat your oven’s broiler. Arrange the baguette slices on a baking sheet and toast under the broiler for 1-2 minutes per side until golden and crisp. Rub one side of each toast lightly with the peeled garlic clove.
- Ladle and Top: Ladle the hot soup into oven-safe bowls or crocks placed on a sturdy baking sheet. Top each bowl with 1-2 garlic toasts. Generously pile the grated Gruyère cheese over the bread and the edges of the soup.
- Broil to Perfection: Carefully place the baking sheet under the broiler, about 6 inches from the heat source. Broil for 2-4 minutes, watching closely, until the cheese is completely melted, bubbly, and beautifully spotted with brown.
- Serve Immediately: Carefully remove the bowls from the baking sheet (they will be VERY hot!) and place them on a heat-proof surface. Serve immediately with a warning about the hot bowls.
Chef’s Tips & Variations
· Plan Ahead: This is a perfect weekend project. The flavor improves if you braise the ribs and make the soup base a day ahead.
· Low and Slow is Key: Don’t try to caramelize the onions over high heat; they will burn and taste bitter. Low heat for a long time is the only way.
· No Oven-Safe Bowls? You can assemble the toasts separately. Pile the grated cheese on the toasts and broil them on the baking sheet until melted, then float them on top of the hot soup in regular bowls.
· Wine Substitute: If you prefer not to cook with wine, you can substitute with additional beef stock. The flavor will be slightly less complex but still delicious.
· Cheese Options: While Gruyère is classic, you can use a combination of Swiss, Emmental, Fontina, or even a little bit of sharp Provolone.
· Thicker Broth: If you prefer a slightly thicker broth, you can make a beurre manié. Mash 1 tablespoon of softened butter with 1 tablespoon of flour until a paste forms. Whisk this into the simmering soup in the final 10 minutes of cooking.
Enjoy this spectacular, soul-warming bowl of soup! It’s well worth the effort.