Ingredients: |
Ingredients: For the Beef & Broth:
2.5–3 lbs beef short ribs (bone-in preferred)
2 tbsp olive oil
Salt & pepper, to taste
1 large carrot, chopped
2 celery stalks, chopped
1 onion, quartered
6 cups beef broth (low-sodium)
2 cups water
4 cloves garlic, smashed
2 sprigs fresh thyme
1 bay leaf
For the Onion Base:
4–5 large yellow onions, thinly sliced
3 tbsp unsalted butter
1 tbsp olive oil
1 tsp sugar
1/2 cup dry white wine or dry sherry
1 tbsp balsamic vinegar (optional, for depth)
For Assembly:
6 slices of baguette or rustic bread
1 ½ cups shredded Gruyère cheese (or Swiss, Comté)
Chopped parsley (optional garnish)
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Directions: |
Directions:1. Sear the Short Ribs:
Pat ribs dry, season with salt and pepper.
In a large Dutch oven, heat olive oil over medium-high.
Sear short ribs until deeply browned on all sides (about 10–12 min total). Remove and set aside.
2. Make the Broth:
In the same pot, add carrot, celery, quartered onion, garlic. Sauté 3–4 min.
Add beef broth, water, thyme, bay leaf, and short ribs.
Bring to a boil, then lower to a simmer. Cover and cook for 2.5–3 hours, until meat is fork-tender.
3. Caramelize the Onions:
While the broth cooks, melt butter and oil in a large skillet.
Add sliced onions, sugar, and a pinch of salt.
Cook on medium-low, stirring often, until deeply golden and caramelized (40–50 min).
Deglaze with wine and balsamic vinegar. Simmer until mostly absorbed.
4. Shred the Beef:
Remove ribs from broth. Let cool slightly, then shred meat off the bone.
Strain broth and return to pot. Discard solids. Skim fat if desired.
5. Assemble the Soup:
Add caramelized onions and shredded beef to the broth. Simmer 10–15 minutes. Taste and adjust seasoning.
6. Toast & Melt:
Preheat broiler. Toast bread slices.
Ladle soup into oven-safe bowls. Top each with a slice of bread and a mound of cheese.
Broil until cheese is melted and bubbly (2–4 min). Garnish with parsley. |
This recipe for French Onion Beef Short Rib Soup is from