Description
Hearty French onion beef short rib soup marries rich caramelized onions with tender braised meat, creating a luxurious comfort classic. Savory broth and melted cheese crown this elegant dish that promises warmth and satisfaction in every spoonful.
Ingredients
Scale
Meat:
- 2 lbs (0.9 kg) bone-in beef short ribs
Seasoning:
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
Aromatics and Vegetables:
- 3 large yellow onions, thinly sliced
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 sprigs fresh thyme
- 1 bay leaf
Liquids:
- 4 cups (0.95 liters) beef broth
- 1 cup (237 milliliters) red wine (or extra broth)
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
Dairy and Fats:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 cup (100 grams) Gruyere cheese, shredded
- 1 tablespoon melted butter
Other Ingredients:
- ½ teaspoon sugar (optional, helps caramelization)
- 1 tablespoon tomato paste
- 1 baguette, sliced
Instructions
- Drizzle olive oil into a spacious pot, elevating the temperature to a robust medium-high setting.
- Generously massage the short ribs with a harmonious blend of salt, pepper, and smoky paprika, ensuring complete coverage.
- Carefully introduce the seasoned ribs to the heated surface, allowing each side to develop a rich, caramelized crust through strategic searing (approximately 3-4 minutes per surface).
- Gently transfer the perfectly bronzed ribs to a temporary resting plate, preserving their intense flavor profile.
- Within the same pot, introduce sliced onions, encouraging them to soften and caramelize, gradually transforming into a deep golden-brown landscape.
- Deglaze the pot with robust red wine, scraping accumulated flavor fragments from the bottom, creating a concentrated flavor foundation.
- Incorporate minced garlic, fresh thyme, and bay leaves, allowing their aromatic essence to permeate the developing liquid.
- Reintroduce the seared short ribs into the pot, nestling them beneath a blanket of rich beef broth.
- Reduce heat and allow the mixture to simmer gently, covering the pot to facilitate gradual tenderization of the meat.
- After approximately 2-3 hours, when the short ribs yield effortlessly under gentle pressure, remove them and shred the meat.
- Strain the remaining liquid, eliminating herbs and ensuring a smooth, concentrated broth.
- Return shredded meat to the strained broth, creating a luxurious soup base.
- Ladle the soup into oven-safe bowls, crown with toasted bread slices, and generously layer with gruyère cheese.
- Place under a broiler until cheese melts into a bubbling, golden masterpiece.
Notes
- Choose ribs with good marbling for extra tenderness and rich flavor that melts in your mouth.
- Pat the meat completely dry before seasoning to ensure a perfect golden-brown sear that locks in juices.
- Use a heavy-bottomed Dutch oven for even heat distribution and optimal caramelization of meat and onions.
- Slow-cooking transforms tough short ribs into incredibly tender, melt-in-your-mouth meat that develops deep, complex flavors.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Category: Dinner, Appetizer
- Method: Frying
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 550
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 90 mg