Ingredients
- 2 tbsp olive oil
- 1 lb beef short ribs
- 4 large onions, thinly sliced
- 4 cloves garlic, minced
- 1 tsp salt (or to taste)
- ½ tsp black pepper
- 2 tbsp butter
- 1–2 tsp fresh thyme (or ½ tsp dried)
- 1 bay leaf
- ½ cup dry white wine or beef broth (to deglaze)
- 6 cups beef broth
- Optional: 1 tbsp Worcestershire sauce or soy sauce (for depth)
For Serving (Classic French Onion Style)
- Baguette slices, toasted
- Gruyère, Swiss, or mozzarella (grated)
Instructions
1. Sear the short ribs
- Heat olive oil in a large pot or Dutch oven.
- Season ribs with salt & pepper.
- Sear on all sides until browned (about 3–4 min each side).
- Remove ribs and set aside.
2. Caramelize the onions
- Add butter to the pot.
- Add all sliced onions.
- Cook on medium-low for 25–35 minutes, stirring often, until golden and deeply caramelized.
- Add garlic, cook 1 more minute.
3. Deglaze
- Pour in white wine or a splash of broth.
- Scrape the brown bits from the bottom of the pot — this adds huge flavor.
4. Build the soup
Add:
- seared short ribs
- thyme
- bay leaf
- beef broth
- Worcestershire (optional)
Bring to a boil, then lower heat and simmer 1.5–2 hours, until ribs are tender and falling off the bone.
5. Shred the beef
- Remove ribs, take the meat off the bone, shred it, and return to the soup.
- Discard bones and excess fat.
- Taste and adjust salt/pepper.
6. (Optional but delicious) French onion topping
- Place soup in oven-safe bowls.
- Add toasted baguette slices on top.
- Cover with cheese.
- Broil until bubbly and golden.
Enjoy!
Rich, savory, comforting — perfect for winter or a cozy dinner.
