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How to Make Beef Short Rib French Onion Soup - A Step-by-Step Guide

French onion soup is a classic dish that has been enjoyed for centuries. Its rich, savory flavor comes from caramelized onions, beef broth, and a topping of melted cheese. While the traditional recipe calls for beef stock, this Beef Short Rib French Onion Soup takes the flavor to a whole new level by using tender, succulent short ribs.

Short ribs are a cut of beef that comes from the chuck or plate, known for their rich, meaty flavor and tender texture. When slow-cooked in the French ...

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Ingredients

  • 1 cup all-purpose flour
  • 2 tablespoons salt, or more to taste
  • 1 tablespoon ground black pepper, or more to taste
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 8 meaty beef short ribs
  • 3 tablespoons olive oil
  • ½ cup butter
  • 8 sweet onions (such as Vidalia®), sliced and separated into rings
  • 2 quarts beef broth
  • ½ cup sherry
  • 12 sprigs fresh thyme
  • 1 (1 pound) loaf French bread, thinly sliced
  • 2 cups shredded Gruyere cheese

Information

  • Prep Time: 30 mins
  • Cook Time: 3 hrs 10 mins
  • Total Time: 3 hrs 40 mins
  • Servings: 8

  • Mix together flour, 2 tablespoons salt, 1 tablespoon black pepper, paprika, garlic powder, and onion powder in a bowl. Dredge beef short ribs in seasoned flour mixture. Reserve 3 tablespoons leftover seasoned flour.
  • Heat olive oil in a large pot over medium-high heat. Cook beef ribs in hot oil until browned, 3 to 5 minutes per side. Remove ribs and set aside.
  • Reduce heat to medium and melt butter in the pot. Cook and stir sweet onions in butter until soft and slightly browned, about 15 minutes; reduce heat if onions begin to burn.
  • Stir 3 tablespoons reserved seasoned flour into onions. Cook and stir for 10 minutes. Pour in beef broth and sherry; bring to a boil, stirring constantly, until soup is slightly thickened. Season with salt and black pepper.
  • Strip leaves from thyme sprigs and add leaves to soup. Return short ribs to the pot, reduce heat to low, and simmer until ribs are tender, about 2 1/2 hours. Stir soup every hour or so.
  • Preheat the oven broiler.
  • Ladle soup into oven-safe soup crocks. Carefully place a short rib into each crock. Top each soup with 2 slices French bread and sprinkle about 1/4 cup Gruyère cheese over each crock.
  • Place crocks under the preheated broiler until cheese is browned and bubbling, 2 to 3 minutes.

    • Nutrition

    1162 cal.

    • Total Fat: 79g
    • Saturated Fat: 36g
    • Cholesterol: 177mg
    • Sodium: 3222mg
    • Total Carbohydrate: 63g
    • Dietary Fiber: 5g
    • Total Sugars: 9g
    • Protein: 48g
    • Vitamin C: 13mg
    • Calcium: 380mg
    • Iron: 7mg
    • Potassium: 802mg

    Categories

    Stew recipes
    Soup recipes
    French recipes
    Beef recipes
    Main recipes