Description
A deeply savory French onion soup made with fall-apart tender short ribs and a rich beef broth, finished with toasted baguette slices and melted Gruyère cheese. This version skips the wine but keeps all the caramelized onion flavor.
Ingredients
Scale
- For the short ribs:
- 2 lbs beef short ribs, bone-in
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- For the soup:
- 4 large yellow onions, thinly sliced
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 6 cups beef broth (preferably low-sodium)
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 teaspoon Worcestershire sauce
- Salt and freshly ground black pepper, to taste
- For the cheesy Gruyère toast:
- 1 baguette, sliced into 1-inch rounds
- 1 cup grated Gruyère cheese
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 350°F. Season the short ribs generously with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until deeply browned, about 2-3 minutes per side. Transfer to a plate.
- In the same pot, reduce heat to medium. Add butter and onions. Cook slowly, stirring occasionally, until onions are deeply caramelized and golden, about 25-30 minutes. If the onions stick, add a splash of beef broth.
- Sprinkle flour over the onions and stir well for 1 minute.
- Return the short ribs to the pot. Add the beef broth, thyme, bay leaf, and Worcestershire sauce. Bring to a simmer, then cover and transfer to the oven.
- Braise for 2 to 2.5 hours, until the short ribs are fork-tender. Remove from the oven and discard the thyme sprig and bay leaf.
- Carefully remove the short ribs from the soup and shred the meat, discarding the bones. Return the shredded meat to the soup. Taste and adjust seasoning with salt and pepper.
- Preheat the broiler. Arrange baguette slices on a baking sheet and toast lightly under the broiler, about 1 minute per side.
- Ladle the soup into oven-safe bowls. Place a toasted baguette slice on top and sprinkle generously with grated Gruyère.
- Broil for 2-3 minutes until the cheese is melted and bubbly. Garnish with fresh parsley and serve immediately.
Notes
This recipe omits wine entirely; the Worcestershire sauce adds a savory depth that mimics the acidity and umami of traditional wine-based French onion soup. For an even richer flavor, try adding a splash of sherry vinegar at the end. Short ribs can be replaced with beef chuck if needed. The soup can be made up to three days ahead, but hold off on adding the toast until just before serving.
- Prep Time: 20 minutes
- Cook Time: 2 hours 45 minutes
- Method: Soup
- Cuisine: French
Nutrition
- Calories: 520 kcal
- Sugar: 9 g
- Fat: 31 g
- Carbohydrates: 28 g
- Protein: 28 g