🛒 Ingredients (6 servings)
For the beef
- 1.5–2 kg beef short ribs (bone-in)
- 1 tbsp olive oil
- Salt & black pepper
For the soup base
- 3 tbsp unsalted butter
- 6 large yellow onions, thinly sliced
- 1 tsp salt
- 1 tsp sugar (helps caramelize)
- 4 cloves garlic, minced
- 2 tbsp all-purpose flour (optional, for slight thickening)
- 1 cup dry red wine
- 2 L (8 cups) beef broth (low-sodium)
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 tbsp Worcestershire sauce
For serving
- 1 baguette, sliced
- 2 cups grated Gruyère cheese (or Swiss/Comté)
🥘 Instructions
1. Sear the ribs
- Pat short ribs dry, season generously with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat.
- Sear ribs on all sides until deep brown (about 3–4 min per side). Remove and set aside.
2. Caramelize onions
- In the same pot, melt butter.
- Add sliced onions, salt, and sugar. Cook on medium-low for 35–40 min, stirring often, until golden brown and soft.
- Add garlic and cook 1 min.
3. Deglaze & build flavor
- Sprinkle in flour, stir well (optional for thickness).
- Pour in red wine, scraping up brown bits. Let reduce by half (about 5–7 min).
4. Simmer with beef
- Return short ribs to the pot. Add beef broth, thyme, bay leaves, and Worcestershire sauce.
- Bring to a simmer, then cover and cook:
- Stovetop: Low heat for 2.5–3 hrs
- Oven: 160°C (325°F) for 2.5–3 hrs
- Slow cooker: Low for 8 hrs
5. Remove bones & shred
- When ribs are fork-tender, remove them from the pot.
- Discard bones and excess fat, shred meat into chunks, and return to soup. Remove thyme and bay leaves.
6. Serve like French onion soup
- Preheat broiler. Ladle soup into oven-safe bowls.
- Top with a toasted baguette slice and plenty of Gruyère.
- Broil until cheese is bubbling and golden.
🍷 Tips & Variations
- Add mushrooms during the onion caramelization for extra depth.
- Use bone marrow bones with the short ribs for richer broth.
- For a gluten-free version, skip the flour and use cornstarch slurry at the end if needed.