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Short Rib Onion Soup

A rich and velvety soup featuring fall-off-the-bone tender short ribs slow-cooked with sweet Vidalia onions, creating a deeply beefy and sweet broth topped with melted Gruyère cheese.

  • Total Time: 5 hours
  • Yield: 6 1x

Ingredients

Scale
  • 4 pounds bone-in beef short ribs
  • 4 large Vidalia onions, thinly sliced
  • 4 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 8 cups beef stock
  • 1 cup dry white wine
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • Salt and freshly ground black pepper, to taste
  • 1 baguette, sliced and toasted
  • 2 cups grated Gruyère cheese

Instructions

  1. Preheat oven to 325°F (163°C).
  2. Season short ribs with salt and pepper. In a large ovenproof pot, heat olive oil and 2 tablespoons butter over medium-high heat. Brown short ribs on all sides, then remove and set aside.
  3. Add remaining butter to the pot. Add sliced onions and cook slowly over medium heat until deeply caramelized, about 45 minutes, stirring frequently.
  4. Add garlic and tomato paste to onions; cook for 2 minutes until fragrant.
  5. Deglaze the pot with white wine, scraping up browned bits from the bottom.
  6. Return short ribs to the pot. Add beef stock, thyme, and bay leaves. Bring to a simmer.
  7. Cover and transfer pot to the oven. Cook for 3 to 4 hours until short ribs are tender and falling off the bone.
  8. Remove short ribs and shred the meat, discarding bones and excess fat. Return meat to the soup and adjust seasoning with salt and pepper.
  9. To serve, ladle soup into oven-safe bowls, top with toasted baguette slices and grated Gruyère cheese.
  10. Place bowls under a broiler until cheese is melted and bubbly. Serve immediately.

Notes

Slow cooking the short ribs allows the collagen to break down, resulting in tender meat and a rich broth. Caramelizing the onions slowly is key to developing the soup’s deep sweetness and complexity. For best results, use a good quality beef stock and Gruyère cheese for authentic flavor.

  • Author: Sophie Lane
  • Prep Time: 30 minutes
  • Cook Time: 4 hours 30 minutes
  • Method: Soup
  • Cuisine: French

Nutrition

  • Calories: 650
  • Sugar: 10g
  • Sodium: 900mg
  • Fat: 45g
  • Saturated Fat: 20g
  • Unsaturated Fat: 25g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 45g
  • Cholesterol: 150mg