Hearty French Onion Short Rib (Print Format)
A savory French onion soup featuring melt-in-your-mouth short ribs and a bubbly Gruyère cheese crust.
# Ingredients:
→ Meat
01 -
2 lb bone-in beef short ribs
→ Vegetables & Aromatics
02 -
4 large yellow onions, thinly sliced
03 -
4 cloves garlic, minced
→ Liquids & Vinegars
04 -
6 cups beef broth
05 -
1 tbsp balsamic vinegar
→ Herbs & Seasonings
06 -
1 tsp dried thyme
07 -
1 bay leaf
08 -
Salt to taste
09 -
Black pepper to taste
→ Oils & Fats
10 -
2 tbsp olive oil
→ Bread & Cheese
11 -
4 slices thick crusty bread
12 -
1½ cups shredded Gruyère cheese
→ Garnish
13 -
2 tbsp chopped fresh parsley
# Steps:
01 -
Season the short ribs with salt and black pepper. Heat olive oil in a large heavy-bottomed pot over medium-high heat. Brown the ribs on all sides until deeply caramelized, then remove and set aside.
02 -
In the same pot, add sliced onions and cook over medium heat, stirring occasionally, until they turn golden brown and caramelized, approximately 20 to 25 minutes.
03 -
Stir in minced garlic and cook for 1 minute until fragrant. Add balsamic vinegar, dried thyme, and bay leaf, mixing thoroughly to combine flavors.
04 -
Return the seared short ribs to the pot. Pour in the beef broth and bring the mixture to a simmer. Cover and cook on low heat for 2 to 2.5 hours until ribs are tender and meat easily pulls from the bone.
05 -
Remove the short ribs, discard bones and excess fat, shred the meat, then return it to the pot. Remove and discard the bay leaf. Adjust seasoning with salt and pepper as needed.
06 -
Preheat the broiler. Ladle the hot soup into oven-safe bowls, top each with a slice of crusty bread, then generously sprinkle with shredded Gruyère cheese. Broil for 2 to 3 minutes until the cheese is melted, bubbling, and golden brown.
07 -
Remove from broiler carefully. Garnish with chopped fresh parsley and serve immediately while hot.
# Tips:
01 -
Slowly caramelize onions to achieve deep sweetness without burning. Searing short ribs in batches prevents steaming and develops better crust. Use thick, crusty bread to avoid sogginess under cheese. Always shred Gruyère cheese fresh for smooth melting.