Description
This hearty and comforting soup takes traditional French onion soup to the next level by adding fall-apart tender beef short ribs, slow-cooked in a rich, oniony broth. Topped with crispy Gruyère toasts, this dish is the perfect combination of savory, cheesy, and deeply umami flavors.
Ingredients
Units
Scale
For the Short Ribs & Broth:
- 2 lbs bone-in beef short ribs
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika (optional)
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 tbsp tomato paste
- 4 cups beef broth
- 1 cup red wine (or extra broth)
- 2 sprigs fresh thyme
- 1 bay leaf
For the Caramelized Onions:
- 3 large yellow onions, thinly sliced
- 2 tbsp butter
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp sugar (optional, helps caramelization)
- 1 tbsp balsamic vinegar
For the Gruyère Toasts:
- 1 baguette, sliced
- 1 cup Gruyère cheese, shredded
- 1 tbsp melted butter
Instructions
1. Sear the Short Ribs:
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Season short ribs with salt, pepper, and smoked paprika.
- Sear the ribs on all sides until deeply browned (about 3-4 minutes per side).
- Remove the ribs and set aside.
2. Build the Broth:
- In the same pot, add onions and garlic. Sauté for 2 minutes.
- Stir in tomato paste and cook for another 1 minute.
- Pour in red wine, scraping up any browned bits from the bottom.
- Add beef broth, thyme, and bay leaf, then return the short ribs to the pot.
- Bring to a simmer, cover, and cook on low heat for 2.5 to 3 hours, until the short ribs are fall-apart tender.
3. Caramelize the Onions:
- While the short ribs cook, heat butter and olive oil in a large pan over medium-low heat.
- Add sliced onions, salt, and sugar, stirring occasionally.
- Cook for 45-50 minutes, until the onions are deep golden brown.
- Stir in balsamic vinegar and cook for another 2 minutes.
4. Shred the Beef & Combine:
- Once the short ribs are tender, remove them from the pot and shred the meat.
- Discard the bones and bay leaf, then return the shredded beef to the broth.
- Stir in the caramelized onions and simmer for 10 more minutes.
5. Prepare the Gruyère Toasts:
- Preheat the broiler.
- Brush baguette slices with melted butter and place them on a baking sheet.
- Top each slice with shredded Gruyère cheese.
- Broil for 2-3 minutes, until the cheese is bubbly and golden brown.
6. Serve & Enjoy:
- Ladle the soup into bowls.
- Top with Gruyère toasts or serve them on the side.
Notes
- No red wine? Substitute with extra beef broth.
- Want it even richer? Add 1 tbsp Worcestershire sauce for extra umami.
- Make it ahead! The soup tastes even better the next day after the flavors develop.
- Slow Cooker Method: Sear the ribs, then add all broth ingredients to a slow cooker. Cook on low for 8 hours.