Prep Time 45 Minutes | Cook Time 2 1/2 hours | Serves 4
Short rib French onion soup is the ultimate comfort food with a luxurious twist. It’s like the soup version of a high-end spa day, where the short ribs are getting a VIP treatment in a bath of savory broth and caramelized onions. The meat becomes so tender and flavorful that it practically melts in your mouth with each spoonful. The gooey, melted cheese on top adds a layer of indulgence that elevates the dish to a whole new level of decadence. It’s the kind of soup that warms you up on a cold winter day and makes you feel like you’re dining in a fancy French bistro, even if you’re just cozying up on your couch at home. Short rib French onion soup is a symphony of flavors and textures that will leave you feeling satisfied and craving for more. It’s a dish that proves that sometimes, the best things in life really do come in a bowl.
What you need to do before you begin
- Short Ribs: The use of short ribs in the soup adds a rich and meaty flavor that sets it apart from traditional French onion soup. The slow-cooked short ribs become incredibly tender and add a depth of flavor that complements the caramelized onions perfectly.
- Caramelized Onions: Caramelized onions are a staple in French onion soup, but they take on a whole new level of sweetness and richness when combined with the savory short ribs. The slow cooking process brings out the natural sugars in the onions, creating a deep, complex flavor that is the star of the dish.
- Gruyère Cheese: Gruyère cheese is the classic cheese used in French onion soup, and it adds a creamy, nutty flavor that pairs beautifully with the beefy short ribs. The cheese forms a gooey, melty crust on top of the soup that is both decadent and delicious.
- Beef Broth: The base of the soup is a rich beef broth that is simmered with the short ribs to create a flavorful and comforting liquid. The beef broth infuses the soup with a hearty flavor that compliments the meat and onions perfectly.
- Herbs and Spices: A combination of herbs and spices, such as thyme, bay leaves, and black pepper, adds depth and complexity to the flavor profile of the soup. These seasonings enhance the overall taste of the dish and bring out the natural flavors of the ingredients.
Step 1: SHORT RIBS
In a bowl mix together the flour, kosher salt and pepper until completely combined. Take your short rib and evenly coat with the flour mixture and place to the side.
In a large pot, on high heat, add olive oil. Wait until the olive oil is high heat and then sear your flour coated short rib on all sides. Each side should take roughly 2-3 minutes. This will add a crispy layer to your short rib – once crisped take out of your pot and place to the side.
Step 2: ONION
In your pot, on medium to high heat, add the butter and let melt. Then take your wedge sliced onions and cook in the melted butter. Sweat out your onions until they are translucent, stirring often. Once the onions are done cooking, bring the short ribs back into the pot.
Step 3: BROTH
In the large pot with the onions and short rib you will now want to add in your liquids; beef broth, chicken stalk and red wine. Stir together and let the flavors marinate – bring to a boil and let cook for 5 minutes. You will then want to add in your spices, tomato paste and fresh sprigs. Allow the pot to stay at a boil for another 5 minutes and then bring down to a simmer at medium to low heat.
Let cook for two hours, occasionally stirring the pot. Once at the two hour mark remove the short rib and place on a plate and set to the side. Remove any short rib bones that have happened to fall off in the pot. Remove bay leaves and the sprig stems.
In the plate with the short rib take two forks and start to break apart the short rib meat. Remove the bones and the unwanted fat. Place the shredded short rib meat back into the pot and let the pot simmer for another 15 minutes.
Step 4: GRUYERE CROSTINI
Preheat oven to 400
Shred 1 cup of gruyere cheese and place off to the side. You will then take one french baguette or sourdough loaf and slice into 1 inch pieces. One a baking dish, place your bread slices and then on top put a generous amount of gruyere cheese. Allow to crisp in the oven for about 10 minutes or until the cheese is melted and the sides are gold brown.
Step 5: FRENCH ONION X SHORT RIB
Ladle your soup in a soup bowl and then place the delicious gruyere crostini on top.
Want to be extra? Make a autumn squash bowl – let me show you how
Autumn Squash Bowl
- Choose a medium-sized autumn squash, such as a pumpkin, butternut squash, or acorn squash. Make sure the squash is symmetrical and has a flat bottom so it can stand up on its own.
- Cut off the top of the squash using a sharp knife to create a lid. Set the lid aside.
- Scoop out the seeds and stringy pulp from the center of the squash using a spoon or a melon baller. Make sure to scrape the inside clean so that it can be used as a bowl. (Keep the seeds, you can pop them in the oven for a delicious snack)
Optional: Season the inside of the squash with salt, pepper, and any other desired seasonings, such as cinnamon, nutmeg, or brown sugar, depending on your recipe.
- Preheat the oven to 375°F (190°C).
- Place the squash on a baking sheet lined with parchment paper or foil to prevent sticking.
- Bake the squash for about 30 minutes, or until the flesh is slightly tender and easily pierced with a fork. You don’t want to bake for too long or it will make the bowl look wilted.
- Remove the squash from the oven and let it cool slightly before serving.
- Fill the hollowed-out squash with your desired soup or stew and serve it directly in the squash bowl for a festive and seasonal presentation.
Ingredients
- 6 pieces of short rib
- 6 whole white onion (thin wedge slices)
- 4 cups of beef broth
- 1 cup of chicken stalk
- 2 tablespoons of tomato paste
- ½ cup of red wine
- 2 sprigs of fresh rosemary
- 2 sprigs of fresh thyme
- 2 bay leaves
- Kosher salt and freshly ground black pepper
- ¼ cup of flour
