French Onion Beef Short Rib Soup

Ingredients

3 pounds bone-in beef short ribs
2 tablespoons olive oil
1 large onion, sliced
2 additional large onions, thinly sliced
4 cloves garlic, minced
1/4 cup all-purpose flour
8 cups beef broth
1 cup dry red wine (such as Burgundy or Cabernet Sauvignon)
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 bay leaf
Salt and freshly ground black pepper to taste
1/2 cup grated Gruyère cheese
1 baguette, sliced and toasted

Instructions

1. Sear the short ribs. Pat the short ribs dry with paper towels and season generously with salt and pepper. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the short ribs in batches until browned on all sides, about 5-7 minutes per batch. Remove the short ribs from the pot and set aside. (10 minutes)
2. Sauté the onions. Add the sliced onion to the pot and cook over medium heat, stirring occasionally, until deeply caramelized and golden brown, about 30-40 minutes. This is a crucial step, so be patient and don’t rush it. (40 minutes)
3. Add garlic and flour. Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle the flour over the onions and cook for another 2-3 minutes, stirring constantly, to create a roux. (3 minutes)
4. Deglaze and simmer. Gradually pour in the red wine, scraping up any browned bits from the bottom of the pot. Add the beef broth, tomato paste, Worcestershire sauce, thyme, and bay leaf. Bring to a boil, then reduce heat to low, and return the short ribs to the pot. (5 minutes)
5. Braise the short ribs. Cover the pot and simmer for 2.5-3 hours, or until the short ribs are fork-tender. (150-180 minutes)
6. Shred the beef. Remove the short ribs from the pot and let them cool slightly. Shred the beef from the bones and discard the bones. Return the shredded beef to the pot. (15 minutes)
7. Adjust seasoning. Remove the bay leaf and taste the soup. Adjust seasoning with salt and pepper as needed. (2 minutes)
8. Assemble and broil. Ladle the soup into oven-safe bowls. Top each bowl with a generous amount of Gruyère cheese and a slice of toasted baguette. Place the bowls under the broiler until the cheese is melted and bubbly, about 2-3 minutes. (3 minutes)

Pro tip
Caramelizing the onions slowly and thoroughly is the key to developing the rich, sweet flavor that defines this soup.