Short Rib French Onion Soup


  • 2 lbs beef short ribs
  • Salt and pepper
  • 2 tbsp olive oil
  • 2 large onions, thinly sliced
  • 3 cloves of garlic, minced
  • 1/4 cup flour
  • 2 cups beef broth
  • 2 cups red wine
  • 2 cups water
  • 1 bay leaf
  • 1 tsp thyme leaves
  • 1 tsp parsley, chopped
  • 1 baguette, sliced
  • 1 cup Gruyere cheese, grated


  1. Preheat the oven to 350 degrees F (175 degrees C). Season the short ribs with salt and pepper.
  2. In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Add the short ribs and brown on all sides. Remove the short ribs from the pot and set aside.
  3. In the same pot, add the onions and garlic and cook until softened and caramelized, about 10-15 minutes.
  4. Stir in the flour and cook for an additional 2-3 minutes.
  5. Slowly stir in the beef broth, red wine, and water. Add the bay leaf and thyme.
  6. Return the short ribs to the pot and bring the mixture to a simmer. Cover the pot and place it in the oven.
  7. Braise the short ribs in the oven for 2-2 1/2 hours or until the meat is tender and falling off the bone.
  8. Remove the short ribs from the pot and let them cool slightly. Shred the meat and discard the bones.
  9. Return the shredded meat to the pot, stir in the parsley, and season with salt and pepper to taste.
  10. Preheat your broiler to high. Ladle the soup into oven-safe bowls, top with a slice of baguette and sprinkle with grated Gruyere cheese.
  11. Place the bowls on a baking sheet and broil for 2-3 minutes or until the cheese is melted and bubbly.
  12. Serve hot and enjoy!

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