Savory French Onion Soup With Beef Short Ribs Delight

A heartwarming French Onion Soup with Beef Short Ribs, perfect for gatherings and slow-cooked comfort.

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Course: Soups

Cuisine: French

Keyword: Beef Short Ribs, comfort food, French Onion Soup, Gourmet Soup, hearty meal, Slow Cooking

Prep Time: 30

Cook Time: 2 30

Total Time: 3

Servings: bowls

Calories: 580kcal

4 pieces beef short ribs, bone-in provides heartiness and deep flavor to the broth.
4 large onions, thinly sliced caramelizes beautifully, adding sweetness and depth.
4 cloves garlic, minced enhances the flavor profile with its aromatic essence.
1 tablespoon olive oil helps sauté the onions to perfection without burning.
1 tablespoon unsalted butter adds richness and a velvety texture to the soup.
1 teaspoon sugar aids in caramelizing the onions for a delightful sweetness.
1 teaspoon salt enhances all the flavors in this comforting dish.
½ teaspoon black pepper adds a gentle kick to balance the sweetness of the onions.
1 teaspoon dried thyme infuses a fragrant earthiness that complements the beef.
1 leaf bay leaf adds further complexity and roundness to the broth's flavor.
6 cups beef broth use low-sodium for better control over saltiness.
1 cup dry white wine such as Sauvignon Blanc, this aids in deglazing and adds acidity.
1 tablespoon Worcestershire sauce enhances the umami flavor in this rich soup.

8 slices crusty French bread perfect for soaking up the broth and creating a delightful topping.
2 cups grated Gruyère cheese melts beautifully, adding a creamy, rich flavor to each bowl.
Fresh parsley, chopped for a pop of color and freshness as a garnish.

Preheat your oven to 300°F (150°C).
In a large oven-safe pot or Dutch oven, heat olive oil and butter over medium heat until shimmering. Add seasoned beef short ribs, sear on all sides until browned, about 4-5 minutes per side, then set aside.
In the same pot, add the sliced onions, sprinkle with sugar, salt, and black pepper. Cook over medium-low heat for about 30-40 minutes, stirring occasionally, until golden brown and caramelized.
Add minced garlic to the pot and cook for an additional 1-2 minutes until fragrant.
Pour in the dry white wine, scraping up any browned bits, and simmer for about 5 minutes.
Add beef broth, Worcestershire sauce, dried thyme, and bay leaf. Return short ribs to the pot, bring to a gentle boil, cover, and transfer to the oven.
Cook in the oven for about 2 to 2.5 hours until ribs are fork-tender. Check liquid levels occasionally.
Remove short ribs, shred the meat, and return it to the soup. Adjust seasoning if needed.
Preheat the broiler. Place a slice of French bread on top of the soup in each bowl and sprinkle with grated Gruyère cheese.
Broil for 2-4 minutes until cheese is bubbling and golden brown.
Garnish with chopped parsley and serve hot.

This soup is perfect for special occasions and gatherings, providing warmth and comfort with its rich flavors.