What Makes This Soup Special?
- Depth of flavor from slow-braised short ribs and deeply caramelized onions
- Savory, sweet, and rich—a sophisticated comfort food
- Make-ahead friendly—tastes even better the next day
- Elegant yet rustic—perfect for casual or formal dining
- Melty cheese topping for that iconic French onion finish
Ingredients
For the Short Ribs:
- 2 lbs beef short ribs (bone-in for best flavor)
- Salt and pepper, to taste
- 2 tablespoons olive oil
For the Soup Base:
- 3 tablespoons unsalted butter
- 4 large yellow onions, thinly sliced
- 1 teaspoon sugar
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1/2 cup dry white wine (optional, or use more broth)
- 8 cups beef broth (preferably low sodium)
- 1 tablespoon Worcestershire sauce
- 2 sprigs fresh thyme
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
For the Topping:
- 1 baguette, sliced into rounds
- 2 cups shredded Gruyère cheese (or Swiss, or a mix)
Step-by-Step Instructions
1. Brown the Short Ribs
- Season short ribs generously with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat.
- Sear short ribs on all sides until deeply browned, about 3-4 minutes per side.
- Remove from pot and set aside.
2. Caramelize the Onions
- Reduce heat to medium-low. Add butter and sliced onions.
- Cook onions slowly, stirring occasionally, until golden brown and caramelized (about 30–40 minutes).
- Add sugar halfway through to enhance caramelization.
- Stir in garlic and cook for 1–2 minutes.
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends.
