Description
There’s something deeply satisfying about taking two culinary classics and weaving them together into something entirely new. French onion soup has been warming hearts in bistros across France for centuries, while beef short ribs have long been prized for their incredible flavor and melt-in-your-mouth texture when cooked low and slow.
Ingredients
For the Beef and Base:
- 3 pounds beef short ribs, bone-in, cut into 2-inch pieces
- 6 large yellow onions, thinly sliced (about 4 pounds)
- 4 tablespoons butter
- 2 tablespoons olive oil
- 8 cups rich beef stock
- 1 cup dry white wine (or additional beef stock)
- 2 tablespoons tomato paste
Aromatics and Seasonings:
- 4 fresh thyme sprigs
- 2 bay leaves
- 4 garlic cloves, minced
- 1 teaspoon salt (or to taste)
- ½ teaspoon freshly ground black pepper
- 1 tablespoon Worcestershire sauce
For Serving:
- 6–8 thick slices of crusty French bread
- 2 cups freshly grated Gruyère cheese
- ¼ cup fresh chives, chopped
- Extra butter for toasting bread
Substitution Suggestions:
- For gluten-free: Skip the bread or use gluten-free crusty bread
- Wine alternative: Use additional beef stock with a splash of apple cider vinegar
- Cheese options: Swiss or aged white cheddar work beautifully in place of Gruyère
- Vegetarian adaptation: Replace short ribs with large portobello mushrooms and use vegetable stock
Instructions
Season the short ribs generously with salt and pepper on all sides, allowing them to come to room temperature for about 30 minutes. Heat olive oil in a large, heavy-bottomed Dutch oven over medium-high heat. Working in batches to avoid crowding, brown the short ribs on all sides until they develop a beautiful, deep golden crust – this should take about 8-10 minutes total per batch. The sizzling sound and rich aroma tell you you’re building incredible flavor. Transfer the browned ribs to a plate and set aside.
Reduce heat to medium-low and add butter to the same Dutch oven, scraping up any browned bits from the bottom. Add the sliced onions with a pinch of salt – they’ll seem like an enormous amount at first, but they’ll cook down significantly. Cook slowly, stirring occasionally, for 35-45 minutes until the onions turn a gorgeous deep amber color and become jammy in texture. This step requires patience, but the sweet, complex flavors you’re developing are absolutely essential to the soup’s character.
Add the minced garlic and tomato paste to the caramelized onions, stirring constantly for about a minute until fragrant. Pour in the white wine, scraping up any remaining browned bits from the bottom of the pot. Let the wine simmer for 2-3 minutes to cook off the alcohol. Add the Worcestershire sauce, thyme sprigs, and bay leaves, stirring to combine all these aromatic elements.
Nestle the browned short ribs back into the pot among the onions, then pour in enough beef stock to cover the meat by about an inch. Bring the mixture to a gentle simmer on the stovetop, then cover and transfer to a 325°F oven. Braise for 2½ to 3 hours, until the meat is fork-tender and practically falling off the bone. Check occasionally and add more stock if needed to keep the meat partially covered.
Carefully remove the short ribs from the pot and let them cool slightly. Remove and discard the bones, then shred the meat into bite-sized pieces using two forks. Strain the cooking liquid, discarding the herb stems and bay leaves but keeping all those beautiful caramelized onions. Return the shredded meat and onions to the pot, add enough of the strained cooking liquid to achieve your desired consistency, and season with salt and pepper to taste.
Preheat your broiler and toast the bread slices until golden on both sides. Ladle the hot soup into oven-safe bowls, top each with a slice or two of toasted bread, and generously sprinkle with grated Gruyère cheese. Place under the broiler for 2-3 minutes until the cheese is bubbly and golden brown. Garnish with fresh chives before serving.
Nutrition
- Calories: 520-580
- Fat: 28-32g
- Carbohydrates: 25-30g
- Fiber: 4-5g
- Protein: 35-40g