French Onion Beef Short Rib (Print Version)
Caramelized onions, tender beef, and melted cheese combine for rich, savory goodness in every spoonful.
# Ingredients:
→ Main Components
01 -
2 tablespoons olive oil
02 -
450 grams beef short ribs
03 -
4 large onions, thinly sliced
04 -
4 cloves garlic, minced
05 -
1.4 litres beef broth
06 -
1 tablespoon balsamic vinegar
07 -
1 teaspoon fresh thyme or 0.5 teaspoon dried thyme
08 -
1 bay leaf
09 -
Salt to taste
10 -
Black pepper to taste
→ Topping
11 -
4 slices French bread
12 -
100 grams shredded Swiss or Gruyère cheese
# Instructions:
01 -
Heat olive oil in a large pot over medium heat. Season beef short ribs with salt and pepper, then sear on all sides until deeply browned, approximately 4 to 5 minutes per side. Remove short ribs and set aside.
02 -
In the same pot, add sliced onions. Cook, stirring occasionally, until caramelized and golden brown, about 15 to 20 minutes.
03 -
Add minced garlic to the caramelized onions. Stir and cook for 1 to 2 minutes until aromatic.
04 -
Return seared short ribs to the pot. Pour in beef broth and add balsamic vinegar, thyme, bay leaf, and additional salt and pepper as needed.
05 -
Increase the heat and bring the contents to a boil. Reduce to a low heat, cover, and simmer for 90 to 120 minutes until the meat is tender.
06 -
While the soup simmers, preheat the oven broiler. Arrange French bread slices on a baking tray and toast lightly under the broiler until golden.
07 -
Once the short ribs are tender, remove them from the pot. Discard the bones and shred the meat. Return the shredded beef to the soup and stir well.
08 -
Ladle the soup into ovenproof bowls. Top each portion with a slice of toasted French bread and a generous amount of shredded cheese. Broil the bowls for 2 to 3 minutes or until the cheese is melted and bubbling.
# Notes:
01 -
Use oven-safe bowls for the final broiling to achieve a classic melted cheese topping.
02 -
Caramelizing onions slowly develops the soup's signature sweet and savory depth.