French Onion Beef Short Rib Soup

$- 2 pounds beef short ribs - 4 large onions, thinly sliced - 4 cloves garlic, minced - 6 cups beef broth - 2 cups water - 2 tablespoons olive oil - 1 teaspoon fresh thyme leaves - 1 bay leaf - Salt and pepper to taste Beef short ribs are the star of this dish. They provide rich flavor and tenderness when cooked slowly. Choose good quality meat to ensure the best taste. Onions and garlic add sweetness and depth to the soup. Slice the onions thinly for even cooking. The beef broth and water create a savory base. Use low-sodium broth for better control of salt. Fresh thyme and bay leaf bring a lovely aroma. Adjust salt and pepper to your liking. - 1 cup Gruyère cheese, grated - 1 French baguette, sliced - Fresh parsley, for garnish Gruyère cheese adds a creamy texture and flavor. Toasted baguette slices provide a nice crunch. Fresh parsley brightens the dish and adds color. These garnishes elevate the soup and make it feel special. - Calories and Fat Content: Each serving has about 400 calories, with 20 grams of fat. - Protein and Fiber Content: You get around 30 grams of protein and 2 grams of fiber. - Serving Size Details: This recipe serves six people. Adjust based on your needs. Enjoy this hearty dish, packed with nutrients and flavors. The nutritional balance makes it a great comfort meal. Searing the Beef To start, heat olive oil in a large pot over medium-high heat. Season the beef short ribs with salt and pepper. Once hot, add the ribs to the pot. Sear them for about 8-10 minutes. Make sure they brown nicely on all sides. This step locks in the flavor. After browning, remove the ribs and set them aside. Seasoning Techniques Salt and pepper are key here. They enhance the natural flavors of the beef. You can also use other spices if you like. Just remember, keep it simple. The goal is to let the rich flavors shine through. Cooking Tips for Perfect Caramelization Now, we move to the onions. In the same pot, add the thinly sliced onions. Lower the heat to medium-low. Stir them often for about 25-30 minutes. The onions should turn a deep golden brown. This slow cooking brings out their natural sweetness. Be patient—great caramelization takes time. Adding Garlic for Flavor During the last 5 minutes of cooking the onions, add minced garlic. Garlic adds a wonderful aroma and flavor. Mix it well with the onions to develop a rich base for the soup. Deglazing Tips After caramelizing the onions, it’s time to add the fun part. Return the short ribs to the pot. Pour in the beef broth and water. Use a wooden spoon to scrape up any bits stuck to the bottom. This is called deglazing. It adds extra flavor to your soup. Cooking Times for Tender Meat Once everything is in the pot, add thyme and a bay leaf. Bring the mixture to a boil. Then, reduce the heat to a simmer. Cover the pot and let it cook for 2 to 2.5 hours. The beef should be tender and fall off the bone easily. Shredding the Beef Once the beef is tender, remove it from the pot. Shred the meat using two forks. Discard any bones and excess fat. Return the shredded beef back into the pot. This makes the soup hearty and filling. Adjusting the Seasoning Taste the soup to see if it needs more salt or pepper. Adjust to your liking. Each bite should be packed with flavor. Now, you are ready to serve this delicious soup. For the full recipe, check the details above. - Choosing Quality Ribs: Look for short ribs with good marbling. The fat adds flavor and keeps the meat tender. Fresh ribs should have a rich red color and minimal bone exposure. - Avoiding Tough Meat: Cook short ribs low and slow. This method breaks down tough fibers. Avoid rushing the cooking process. If you cook them too fast, they can end up chewy. - Temperature Control: Use medium-low heat when caramelizing onions. High heat can burn them. Stir often to ensure even cooking. This helps them turn golden and sweeten. - Cooking Time Recommendations: Allow about 25-30 minutes for perfect caramelization. Patience is key. Don’t skip this step; it builds the soup’s flavor. - Enhancing with Additional Herbs: Adding fresh herbs like rosemary or bay leaf can boost flavor. Thyme works well, too. Try mixing them for a unique taste. - Substituting Ingredients for Dietary Needs: If you need a lighter option, use chicken broth instead of beef. For a vegetarian version, swap short ribs for mushrooms or lentils. This keeps the soup hearty without meat. For a complete guide, check the Full Recipe for all steps and ingredients! {{image_2}} You can use homemade broth or store-bought broth for this soup. Homemade broth gives you a fresh taste. If time is tight, store-bought broth works just fine. Both options add rich flavor to the soup. You can also try adding different proteins. Chicken or turkey can make tasty alternatives to beef. Just adjust the cooking time as needed. Toppings can change the whole dish. Gruyère cheese is excellent, but you can use other cheeses too. Swiss or mozzarella can melt just as well. You might also want to sprinkle fresh herbs on top. Parsley, thyme, or chives add a nice touch. These herbs boost flavor and make your soup look great. You can create a vegetarian version of this soup. Start by replacing beef with mushrooms or lentils. Use vegetable broth instead of beef broth. This switch keeps the soup hearty and tasty. You can replace the cheese with plant-based options. Nutritional yeast can add a cheesy flavor without dairy. Feel free to mix in your favorite veggies for added texture. - Recommended Storage Containers: Use airtight containers to keep your soup fresh. Glass or BPA-free plastic works well. - Cooling and Freezing Tips: Let the soup cool at room temperature for about 30 minutes. Then, transfer it to your containers. If you freeze it, leave some space for expansion. - Best Methods for Reheating: The best way to reheat is on the stove. Pour the soup into a pot, and heat over medium heat until warm. Stir to keep it even. - Maintaining Flavor and Texture: Add a splash of water or broth while reheating. This helps keep the soup from getting too thick. - Best Practices for Consumption: Consume leftovers within 3-4 days when stored in the fridge. This keeps it fresh and tasty. - Signs of Spoilage: Look for off smells, changes in color, or mold. If you see or smell anything unusual, it's best to throw it away. Making this soup takes about three hours. You spend 15 minutes prepping. The cook time is around two hours and 45 minutes. This gives the flavors time to grow. The beef needs to become tender and melt in your mouth. Yes, you can use a slow cooker for this soup. Sear the beef first for better flavor. After that, add the onions, garlic, broth, and spices to the slow cooker. Cook on low for 6-8 hours. This method gives you rich flavors, too. This soup is freezable. Let it cool to room temperature first. Transfer it to an airtight container. It can stay in the freezer for up to three months. To thaw, place it in the fridge overnight. You can also reheat it on the stove. You can pair this soup with several side dishes. A fresh green salad adds crunch. A simple coleslaw also works well. You could also serve it with crusty bread. This makes for a filling meal. You can find the full recipe for this delicious soup [here](#). It gives detailed steps and ingredient amounts to help you cook it perfectly. In this post, we explored how to make French Onion Beef Short Rib Soup. We covered fresh and optional ingredients, step-by-step cooking instructions, and tips for great results. I shared ways to store leftovers and answered common questions. You can make tasty variations to suit your taste and dietary needs. I hope you feel confident to try this cozy soup. Enjoy the rich flavors and get creative with your ingredients! Happy cooking!$

French Onion Beef Short Rib Soup

Warm up your evenings with a comforting bowl of savory French onion beef short rib soup! This delicious recipe features tender beef short ribs, caramelized onions, and rich flavors, topped with toasty baguette and melted Gruyère cheese. Perfect for chilly nights, it's sure to impress family and friends. Click through to discover this mouthwatering recipe and bring a taste of gourmet dining to your home!

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Ingredients

2 pounds beef short ribs

4 large onions, thinly sliced

4 cloves garlic, minced

6 cups beef broth

2 cups water

2 tablespoons olive oil

1 teaspoon fresh thyme leaves

1 bay leaf

Salt and pepper to taste

1 cup Gruyère cheese, grated

1 French baguette, sliced

Fresh parsley, for garnish

Instructions

Sear the Ribs: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the beef short ribs with salt and pepper, then add them to the pot. Sear the ribs on all sides until browned, about 8-10 minutes. Remove the ribs and set aside.

Caramelize the Onions: In the same pot, add the sliced onions. Reduce the heat to medium-low and cook, stirring frequently, until the onions are deeply caramelized, about 25-30 minutes. Add the minced garlic during the last 5 minutes.

Deglaze and Simmer: Return the short ribs to the pot with the caramelized onions. Pour in the beef broth and water, and add thyme and bay leaf. Bring to a boil, then reduce to a simmer. Cover and cook for 2-2.5 hours, until the beef is tender and falls off the bone.

Remove and Shred: Once cooked, remove the short ribs from the pot and shred the meat, discarding bones and excess fat. Return the shredded beef to the pot and mix well. Adjust seasoning with salt and pepper.

Prepare the Baguette: Preheat your oven to 400°F (200°C). Arrange sliced baguette on a baking sheet and toast for about 5-7 minutes until golden. Remove from oven.

Assemble the Soup: Ladle the soup into bowls, placing a toasted baguette slice on top of each serving. Generously sprinkle grated Gruyère cheese over the bread.

Broil the Cheese: Optional: Place bowls under the broiler for an additional 2-3 minutes until the cheese is melted and bubbling. Watch closely to prevent burning.

Serve: Garnish each bowl with fresh parsley before serving warm.

Prep Time: 15 minutes | Total Time: 3 hours | Servings: 6