“Slow-Simmered Elegance: French Onion Soup Meets Tender Beef Short Ribs”

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  • 2–2.5 lbs (1 kg) beef short ribs

  • 4 large yellow onions, thinly sliced

  • 4 garlic cloves, minced

  • 2 tablespoons olive oil

  • 1 tablespoon butter

  • 1 tablespoon tomato paste

  • 1 cup dry red wine

  • 6 cups beef broth (preferably homemade or low-sodium)

  • 1 tablespoon Worcestershire sauce

  • 2 bay leaves

  • 1 teaspoon fresh thyme (or 1/2 tsp dried)

  • Salt and black pepper to taste

For topping:

  • Baguette slices, toasted

  • 1 ½ cups shredded Gruyère or Swiss cheese

Preparation

  1. Sear the short ribs:
    In a heavy-bottomed pot or Dutch oven, heat olive oil over medium-high. Season the ribs with salt and pepper. Sear on all sides until browned (about 3–4 minutes per side). Remove and set aside.

  2. Caramelize the onions:
    Lower the heat to medium. Add butter and onions. Cook slowly, stirring often, until onions are deep golden brown — about 25–30 minutes. Add garlic and cook 2 more minutes.

  3. Deglaze the pot:
    Stir in tomato paste and cook for 1 minute. Add wine to deglaze, scraping up brown bits. Let reduce by half (5–7 minutes).

  4. Simmer the soup:
    Return the short ribs to the pot. Add beef broth, Worcestershire sauce, bay leaves, and thyme. Bring to a gentle boil, then reduce to a low simmer. Cover and cook for 2.5–3 hours, until the meat is fork-tender.

  5. Shred the beef:
    Remove ribs from the pot. Discard bones and shred the meat. Return it to the soup and stir well. Adjust seasoning with salt and pepper.

  6. Prepare the topping:
    Ladle soup into oven-safe bowls. Top each with a toasted baguette slice and a handful of shredded Gruyère. Broil for 2–3 minutes, until the cheese is melted and bubbly.

Serving and Storage Tips

  • Serve hot, with extra crusty bread on the side or a light green salad for balance.

  • Store leftovers in the fridge for up to 4 days — the flavors deepen beautifully over time.

  • Freeze soup (without cheese topping) for up to 2 months. Reheat gently on the stovetop.

  • Re-toast fresh bread and top with cheese just before serving leftover portions.

Variants

  • Slow cooker version: After searing ribs and caramelizing onions, combine all ingredients in a slow cooker and cook on low for 8–9 hours.

  • No alcohol? Skip the wine and deglaze with a splash of balsamic vinegar or beef broth.

  • Lighter version: Use lean beef stew meat or shredded chicken instead of short ribs.

  • Vegan twist: Use mushrooms and lentils with vegetable broth for a rich meat-free version.

FAQ

Q: Can I use boneless short ribs?
A: Yes, but bone-in ribs add extra flavor to the broth. If using boneless, you may want to add a marrow bone or beef shank for depth.

Q: Can I make this ahead of time?
A: Absolutely! This soup tastes even better the next day as the flavors develop. Just reheat and add fresh cheese topping.

Q: What’s the best cheese for topping?
A: Gruyère is traditional for French onion soup, but Emmental or Swiss cheese also work well.

Q: Can I skip the bread topping?
A: Yes — for a low-carb option, skip the bread and simply melt cheese over the soup in bowls or enjoy it without.

Q: Can I use a different cut of beef?
A: Yes. Chuck roast or beef shank can work in a pinch, but short ribs offer unmatched richness and texture.

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