Description
Hearty French onion short rib soup showcases rich beef flavors melded with caramelized onions and a crisp Gruyere toast. Comfort and elegance blend seamlessly in this luxurious dish you’ll savor down to the last spoonful.
Ingredients
Scale
- 1.5 lbs (700 g) bone-in short ribs
- 4 cups (960 ml) + 1 cup (240 ml) beef stock or broth
- 4 large yellow onions, thinly sliced
- 1 cup (240 ml) red wine
- 1 cup (240 ml) dry white wine
- 1 cup (100 g) shredded Gruyere cheese
- 4 slices of baguette
- 3 tbsps unsalted butter
- 2 tbsps + 1 tbsp olive oil
- 2 tbsps all-purpose flour
- 2 sprigs + 1 sprig fresh thyme
- 1 bay leaf
- 1 tbsp sugar
- ½ tsp salt
- Salt and pepper, to taste
Instructions
- Oven Preparation: Set oven to 325F (165C) for optimal short rib braising conditions.
- Meat Seasoning: Thoroughly coat short ribs with salt and pepper, ensuring complete coverage.
- Searing Process: Heat olive oil in Dutch oven, create caramelized exterior on short ribs by browning all surfaces intensely.
- Liquid Integration: Deglaze pot with red wine, scraping concentrated browned bits, then add beef stock, thyme, and bay leaf with short ribs.
- Braising Stage: Cover and transfer to oven, allowing ribs to tenderize for 2.5-3 hours until meat separates effortlessly from bone.
- Meat Preparation: Remove ribs, shred meat, discard bones, and reserve braising liquid.
- Onion Caramelization: Combine butter and olive oil, introduce sliced onions, sugar, and salt, stirring continuously for 25-30 minutes until deeply golden.
- Flavor Building: Sprinkle flour into onion mixture, deglaze with white wine, then incorporate beef stock, braising liquid, thyme, and shredded meat.
- Soup Development: Simmer for 20-25 minutes, allowing flavors to meld and intensify, then season with salt and pepper.
- Cheese Toast Creation: Activate broiler, toast baguette slices, top with Gruyere, broil until cheese melts and bubbles.
- Serving Finale: Ladle soup into bowls, crown with Gruyere toast, and optionally garnish with thyme or cracked black pepper.
Notes
- Control Meat Texture: Braise short ribs slowly at low temperature (325F) to ensure maximum tenderness and prevent tough, chewy meat.
- Caramelize Onions Perfectly: Stir continuously during 25-30 minute caramelization process, using medium-low heat to develop deep, rich flavor without burning.
- Enhance Flavor Layers: Deglaze pans with wine (both red and white) to capture concentrated browned bits, adding complexity and depth to the soup’s overall taste profile.
- Cheese Toast Technique: Toast baguette slices under broiler briefly on one side first, then add Gruyere and broil again to achieve perfect melted, golden-brown cheese crust without burning bread.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Dinner, Appetizer
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 5
- Calories: 350
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 60 mg