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!
