Description

A soul-warming soup that blends tender short ribs, caramelized onions, and rich beef broth under a broiled blanket of melted Gruyère and garlicky toasted baguette. This hearty twist on the classic French onion soup is luxurious, deeply flavorful, and perfect for chilly nights or special gatherings.

Ingredients

2 pounds beef short ribs, boneless

4 large yellow onions, thinly sliced

6 cups beef broth, low-sodium

1 cup dry red wine

4 cloves garlic, minced

2 bay leaves

4 sprigs fresh thyme

2 tablespoons Worcestershire sauce

1 ½ cups Gruyère cheese, shredded

1 French baguette, sliced

3 tablespoons butter

2 tablespoons olive oil

Salt and pepper to taste

Fresh parsley, for garnish (optional)

Instructions

1. Pat beef short ribs dry and season with salt and pepper. Sear in olive oil over medium-high heat until browned on all sides. Remove and set aside.

2. In the same pot, add butter and sliced onions. Cook on medium, stirring frequently, until caramelized and golden, about 30–40 minutes.

3. Add garlic and cook until fragrant, about 1 minute. Deglaze with red wine, scraping up browned bits. Simmer for 5 minutes.

4. Return short ribs to the pot. Add beef broth, bay leaves, thyme, and Worcestershire sauce. Bring to a boil, then lower heat and simmer covered for 2.5–3 hours until ribs are tender.

5. Remove ribs, discard bones if using bone-in, and shred the meat. Return shredded beef to the pot. Season with salt and pepper to taste.

6. Toast baguette slices and rub with a garlic clove. Top each with shredded Gruyère and broil until melted and bubbly.

7. Ladle soup into oven-safe bowls. Top with cheese toast and broil until cheese is golden. Garnish with parsley if desired. Serve hot.

Notes

Caramelize the onions low and slow—don’t rush this step, it’s the flavor backbone.

For extra depth, use bone-in ribs and remove the bones after cooking.

If serving later, toast and broil the cheese bread just before serving to keep the texture perfect.

Prep Time: 25 minutes
Cook Time: 3 hours 15 minutes
Category: Soup
Method: Stovetop + Broil
Cuisine: French-American Fusion

Nutrition

Serving Size: 1 bowl
Calories: 580
Sugar: 6g
Sodium: 890mg
Fat: 34g
Saturated Fat: 15g
Unsaturated Fat: 16g
Trans Fat: 1g
Carbohydrates: 32g
Fiber: 3g
Protein: 35g
Cholesterol: 115mg

Keywords: french onion soup, short ribs, beef soup, comfort food, fall recipes