Short Rib French Onion Soup Recipe

 

Short Rib French Onion Soup is a delicious twist on the classic French onion soup. It combines the rich flavors of beef short ribs with caramelized onions and melted cheese, creating a hearty and comforting dish that’s perfect for a cozy dinner. This recipe adds an extra depth of flavor that will leave your taste buds wanting more.

Ingredients:

For the Soup:

• 2 pounds (about 4 cups) yellow onions, thinly sliced
• 3 tablespoons unsalted butter
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup dry white wine (optional)
• 8 cups beef broth
• 1 cup red wine (optional)
• 4-6 beef short ribs
• Baguette slices, toasted (for serving)
• Gruyère cheese, grated (for serving)
• Fresh parsley, chopped (for garnish)

For the Short Rib Rub:

• 2 tablespoons olive oil
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

Instructions:

1. Prepare the Short Ribs:

• In a small bowl, combine the ingredients for the short rib rub: olive oil, kosher salt, black pepper, paprika, garlic powder, and onion powder.
• Rub the spice mixture evenly over the beef short ribs.
• Preheat your oven to 350°F (175°C).

2. Sear the Short Ribs:

• Heat a large oven-safe pot or Dutch oven over medium-high heat.
• Add a tablespoon of olive oil and sear the short ribs on all sides until they’re nicely browned. Remove the ribs from the pot and set them aside.

3. Caramelize the Onions:

• In the same pot, add the butter and remaining olive oil.
• Add the sliced onions and cook over medium heat, stirring occasionally, until they turn a deep golden brown and become caramelized. This process will take about 30-40 minutes.

4. Add Garlic and Herbs:

• Stir in the minced garlic, bay leaves, dried thyme, salt, and black pepper. Cook for another 2-3 minutes until the garlic is fragrant.

5. Deglaze the Pot:

• Pour in the dry white wine (if using) and red wine (if using), and scrape up any browned bits from the bottom of the pot with a wooden spoon. Allow the wines to simmer for a few minutes until slightly reduced.

6. Return Short Ribs and Add Broth:

• Place the seared short ribs back into the pot.
• Pour in the beef broth, ensuring that the short ribs are mostly submerged.
• Bring the mixture to a simmer.

7. Braise the Short Ribs:

• Cover the pot and transfer it to the preheated oven.
• Let it braise for 2.5 to 3 hours or until the short ribs are tender and falling off the bone.

8. Remove Short Ribs and Shred:

• Carefully remove the short ribs from the pot and shred the meat using two forks. Discard any bones and excess fat.

9. Serve:

• To serve, ladle the French onion soup into oven-safe bowls or crocks.
• Add a handful of shredded short rib meat to each bowl.
• Top with a toasted baguette slice and a generous amount of grated Gruyère cheese.

10. Broil:

• Preheat your oven’s broiler.
• Place the bowls on a baking sheet and broil for 2-3 minutes or until the cheese is bubbly and golden brown.

11. Garnish and Serve:

• Remove from the oven, garnish with chopped fresh parsley, and serve hot.

Tips:

• For a deeper flavor, you can use both dry white wine and red wine in this recipe. If you prefer not to use wine, you can substitute with additional beef broth.
• You can prepare the short ribs and caramelized onions ahead of time and finish the soup when ready to serve.
• Make sure to use oven-safe bowls or crocks when broiling the cheese topping.

Variations:

• Feel free to customize your French onion soup with different types of cheese. Swiss or mozzarella can be used in place of Gruyère.
• If you like a bit of heat, add some thinly sliced jalapeños or red pepper flakes when caramelizing the onions for a spicy twist.

Enjoy your homemade Short Rib French Onion Soup, a hearty and flavorful dish that’s perfect for any occasion!