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How To Make French Onion Beef Short Rib Soup

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French Onion Beef Short Rib Soup is a comforting, slow-cooked dish that combines caramelized onions, tender beef short ribs, and a savory broth topped with melty cheese and toasted baguette for a luxurious, cozy experience.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 20 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop, Broiling
  • Cuisine: French American
  • Diet: Halal

Ingredients

  • 900 g beef short ribs, bone-in
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1.2 kg yellow onions, thinly sliced (about 6 large)
  • 4 garlic cloves, minced
  • 1 tablespoon all-purpose flour
  • 1.8 liters beef broth
  • 500 ml water
  • 2 bay leaves
  • 4 fresh thyme sprigs
  • 1½ teaspoons salt (adjust to taste)
  • 1 teaspoon black pepper
  • ½ teaspoon sugar (optional, to aid caramelization)
  • 12 slices baguette
  • 200 g grated halal-friendly Swiss or Gruyère-style cheese

Instructions

  1. Season beef short ribs with salt and pepper. Heat olive oil in a large pot over medium-high heat and sear ribs 3–4 minutes per side. Remove and set aside.
  2. Add butter to the pot and melt. Add sliced onions and cook over medium heat, stirring often, for 35–45 minutes until deeply caramelized. Add sugar in the last 10 minutes if needed.
  3. Stir in garlic and cook for 1 minute. Sprinkle in flour and stir constantly for 1 more minute.
  4. Return seared short ribs to the pot. Add beef broth, water, bay leaves, and thyme. Bring to a boil, then lower heat, cover, and simmer for 2½ to 3 hours until beef is very tender.
  5. Remove short ribs, shred the meat, discard bones and excess fat, then return meat to soup. Adjust seasoning.
  6. Toast baguette slices. Ladle soup into oven-safe bowls, top with toasted bread and grated cheese, then broil until cheese is melted and bubbly. Serve hot.

Notes

  • For deeper flavor, let soup sit overnight and reheat the next day.
  • Use bone-in short ribs for the richest broth.
  • Add mushrooms with the onions for more umami depth.
  • Skip broiling and serve with cheese-topped toast on the side for a simpler version.
  • Freeze the soup base without bread or cheese for up to 3 months.

Nutrition

Find it online: https://savorymomskitchen.com/how-to-make-french-onion-beef-short-rib-soup/