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French Onion Beef Short Rib Soup

A comforting and hearty soup made with tender beef short ribs and caramelized onions, topped with melted cheese and served with crusty bread.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2-3 pounds beef short ribs (bone-in if you can swing it) adds flavor
  • 4 big yellow onions add more if you’re onion-obsessed
  • 2 tablespoons olive oil enough to coat the pot
  • 4 cloves garlic or however much you think your date can handle
  • 1 spoonful tomato paste or skip if you’re out
  • 1 splash dry white wine or beef broth for deglazing
  • 6-8 cups good beef broth homemade is best
  • 1 teaspoon dried thyme or a few fresh sprigs
  • Salt and black pepper please taste as you go
  • Couple of slices of baguette or any leftover bread
  • Gruyère or Swiss cheese, shredded lots!

Method
 

Preparation
  1. Caramelize the chopped onions slowly in the Dutch oven with olive oil.
  2. Sear the beef short ribs on all sides in the Dutch oven.
  3. Deglaze the pot with dry white wine or beef broth.
  4. Add beef broth, dried thyme, salt, and pepper to the pot and bring to a simmer.
  5. Cover and cook on low heat for about 3 hours, until the ribs are tender.
  6. Serve the soup hot, topped with bread and shredded cheese.
  7. Broil under the oven’s grill until the cheese is melted and bubbly.

Notes

This soup is even better if made a day in advance. Reheat it gently on the stovetop.