Warm Up with French Onion Beef Short Rib Soup
Hey there, soup lovers! Are you ready to dive into a dish that is rich, satisfying, and perfect for those chilly nights? I’m talking about French Onion Beef Short Rib Soup! Just thinking about it makes me feel cozy inside. This hearty soup is a labor of love, but trust me, it’s so worth it. We’re blending the lovely flavors of caramelized onions, tender beef, and melted cheese with that crunch of a toasted baguette—it feels like a warm hug in a bowl!
The Nutritional Benefits
Let’s chat a little about the health perks of this delicious soup. First off, short ribs are full of protein which is essential for muscle growth and repair. Coupled with the onions, you’re getting a good dose of antioxidants that help support your immune system. Plus, the baby potatoes add some fiber to your meal, which is great for keeping your digestive system happy. And, did I mention that comforting feeling when you have a warm bowl of soup? That’s good for your soul!
Fun Variations to Try
I love a recipe that you can make your own! Here are some ideas to customize this soup:
- Go Veggie: If you’re looking for a vegetarian version, you can swap the short ribs for mushrooms. Portobello mushrooms or a mix of your favorites will give you that hearty texture!
- Wine or No Wine: If you prefer to skip the wine, just use more beef broth or a splash of balsamic vinegar instead for that rich depth of flavor.
- Add a Kick: Spice things up by adding a pinch of red pepper flakes or a splash of your favorite hot sauce to give the soup a little warmth.
Heavenly French Onion Beef Short Rib Soup Recipe
Ingredients
- 2 to 3 pounds beef short ribs, bone-in
- 4 to 6 large yellow onions, thinly sliced
- 1 cup pearl onions, peeled
- 1 to 1.5 cups baby potatoes or small root vegetables
- 6 cups beef broth or stock
- 1 cup dry white wine or dry sherry
- 3 cloves garlic, minced
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 to 3 sprigs fresh thyme
- 1 or 2 bay leaves
- Salt and freshly ground black pepper, to taste
- 8 to 10 slices baguette bread
- 2 cups grated Gruyère or Swiss cheese
- Fresh parsley or thyme leaves, chopped for garnish
Instructions
- First, preheat your oven to 325°F (163°C). This is where the magic happens!
- Season the beef short ribs with salt and pepper on all sides. In a large heavy pot or Dutch oven, heat the olive oil over medium-high heat.
- Brown the short ribs for about 3-4 minutes on each side until they’re beautifully caramelized. Once done, remove them from the pot and set aside.
- Next, reduce the heat to medium and add the butter followed by the sliced onions. Let those onions cook slowly for about 40-45 minutes, stirring frequently until they’re deeply golden brown and fragrant.
- Add the minced garlic and let it cook for another minute until it becomes aromatic—yum!
- Pour in the white wine or sherry to deglaze the pot, making sure to scrape up all those delicious brown bits from the bottom. Allow it to reduce for about 2-3 minutes.
- Return the browned short ribs to the pot and pour in the beef broth. Toss in those lovely thyme sprigs and bay leaves, then season with more salt and pepper.
- Bring the mixture to a simmer, cover, and transfer to your preheated oven. Let it cook for about 3 hours until the short ribs are incredibly tender.
- With about 30 minutes left, add the pearl onions and baby potatoes to the pot. You’ll want those to be tender by the time we’re done.
- When the timer goes off, take the pot out carefully. Remove the short ribs, shred the meat with two forks, discarding any bones and excess fat before returning the shredded meat back to the soup. Make sure to taste and adjust seasoning as needed—let’s make those flavors pop!
- Now, let’s get cheesy! Preheat your broiler. Scoop ladles of soup into oven-safe serving bowls.
- Top each bowl with toasted baguette slices and sprinkle generous amounts of Gruyère cheese over the bread.
- Again, place the bowls under the broiler until the cheese is beautifully melted and bubbly, about 2-4 minutes. But watch closely to avoid burning! It’s worth it for that golden goodness.
- Garnish with freshly chopped parsley or thyme, and serve immediately. Enjoy your rich, savory, and comforting bowl of soup!
Practical Tips for Success
- If you end up with leftovers (which you will!), store them in an airtight container in the fridge for up to 3 days. Just reheat on the stove before serving.
- Sometimes the flavor gets even better the next day! So don’t hesitate to make this a day ahead of time.
- If you want a thicker soup, you can blend some of the potatoes into a puree before adding back the meat.
Equipment Needed
Here’s a little checklist of what’s handy for whipping up this delightful soup:
- A large heavy pot or Dutch oven for that superb browning and simmering
- A wooden spoon or spatula for stirring
- Measuring cups and spoons for accuracy
- A sharp knife for slicing those onions and vegetables
- Oven-safe serving bowls for that cheesy, broiled finish
Frequently Asked Questions
- Can I use a slow cooker for this recipe? Absolutely! Brown the meat first, then add all the ingredients to your slow cooker and let it work its magic for about 8 hours on low.
- What can I use if I don’t have Gruyère cheese? Swiss cheese works just fine! You can also try mozzarella or provolone for different melts.
- Is it necessary to add wine? Not at all, feel free to skip it and use extra beef broth instead—it will still taste delicious.
- How do I store leftovers? Let the soup cool completely, then store in an airtight container in the fridge for up to 3 days.
- Can I freeze this soup? Yes, absolutely! Just let it cool, then portion it out into containers or freezer bags. It’ll be good for about 3 months! Just thaw in the fridge overnight before reheating.
Join the Soup Party!
Did you give this gorgeous French Onion Beef Short Rib Soup a try? I’d love to hear how it turned out! Please share your thoughts or any fun variations you tried with me. And if you’re looking for more comforting recipes like this, follow me on Pinterest—let’s keep the deliciousness going!
