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–+ servings

French Onion Beef Short Rib Soup

A cozy and comforting soup made with tender beef short ribs and caramelized onions, perfect for chilly evenings.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Comfort Food, French
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Beef and Liquid
  • 2-3 lbs beef short ribs Get the ones with some marbling, they cook down beautifully.
  • 8 cups beef broth Low-sodium preferred.
  • 2 cups water House blend: tap and good intentions.
  • 1/2 cup dry white wine Or red—whatever is in the fridge.
  • 1 tbsp Worcestershire sauce Adds that savory magic.
Vegetables and Flavorings
  • 4 large onions Thinly sliced. Sweet onions or red.
  • 4 cloves garlic Minced (or 5 if you’re fighting off evil spirits).
  • 2-3 sprigs fresh thyme Or 1 tsp dried.
  • to taste salt Sprinkle while judging, so probably don’t go too light.
  • to taste pepper
Garnishes and Sides
  • 1 loaf crusty bread Sliced; French baguette for impressiveness.
  • 1 cup Gruyère cheese Shredded, for topping.

Method
 

Preparation
  1. Sear the beef short ribs. Heat a Dutch oven on medium-high, add a drizzle of oil, and sear the short ribs for 3–4 minutes on each side.
  2. Caramelize the onions. In the same pot, add sliced onions, a pinch of salt, and cook until golden brown, about 20-30 minutes.
  3. Add garlic and wine. Toss in minced garlic, then pour in wine, scraping the bottom of the pot. Simmer for 2-3 minutes.
  4. Return the beef. Add the seared beef back along with broth, water, Worcestershire, and thyme. Stir and bring to a boil.
  5. Simmer. Cover the pot and simmer for 2 to 3 hours on low heat, allowing for deeper flavor development.
  6. Final touches. Remove the beef, shred it, and return it to the pot. Taste for seasoning and adjust with salt and pepper.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 8gSodium: 900mgFiber: 2gSugar: 5g

Notes

You can freeze the soup once it cools. Use beef chuck if short ribs are unavailable, but adjust cooking time. Serve with toasted baguette slathered in garlic butter.
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