French Onion Beef Short Rib Soup

Ingredients — precise measurements and notes

Proteins and stock

• 2.5–3 lb (1.1–1.4 kg) beef short ribs — bone-in for deepest flavor; ask butcher for English-cut ribs.
• 8 cups (1.9 L) beef stock — low-sodium or homemade, warmed before use.

• 2.5–3 lb yellow onions — peeled, halved, thinly sliced; use a mandoline or knife for consistency.
• 4 tbsp unsalted butter — for initial caramelization; clarified butter or a 1:1 mix with neutral oil prevents burning.
• 2 tbsp neutral oil — vegetable or grapeseed for higher-heat searing.
• 1 tsp fine sea salt — for onions; adjust later to final seasoning.

• 1.5 cups dry red wine — Cabernet or Merlot; use a wine you'd drink.
• 2 sprigs fresh thyme and 1 bay leaf — tie together if you prefer easy removal.
• Salt and freshly ground black pepper — to taste; reserve a little salt for the end.
• Baguette slices and 8–12 oz Gruyère — toasted baguette rounds, not fresh soft bread, and grated Gruyère for melting.

• 1 tbsp Worcestershire sauce — boosts umami when added near the end.
• 1 tsp cornstarch slurry — if you want a slightly thicker mouthfeel; mix 1 tsp cornstarch with 1 tbsp cold water, add after skimming fat.

• Weigh ingredients for consistent results; short ribs vary in fat content—trim excess fat to prevent a greasy broth.
• Use low-sodium stock if planning to reduce the soup significantly; you can always finish with salt.

Equipment and mise en place for consistent results

Essential cookware

• Heavy-bottomed Dutch oven (6–8 qt) — ideal for even heat, browning ribs, and simmering for hours.
• Large sauté pan or skillet — optional if browning ribs separately to avoid crowding.
• Sheet pan — to hold seared ribs and toasted baguette slices under the broiler.
• Fine-mesh strainer or chinois — for clarifying the broth if desired.

• Instant-read thermometer — measure short rib internal temperature when checking doneness; aim for fork-tender rather than a precise temp because connective tissue breakdown matters.
• Sharp chef’s knife and mandoline — for uniform onion slices; even thickness ensures even caramelization.
• Ladle, slotted spoon, and tongs — for skimming fat, removing solids, and handling ribs.

• Trim and season ribs; slice all onions; measure liquids and herbs into small bowls.
• Preheat oven if you will finish the ribs low and slow in the oven at 300–325°F (150–160°C); otherwise set stove to maintain a gentle simmer.
• Arrange baguette slices on a sheet pan ready for broiling; grate Gruyère and store covered until ready to melt.

• Start onions first if you have limited burners; caramelizing onions takes time and benefits from undisturbed cooking before adding meat back in.

Preparing and browning the short ribs

Trim, season, and dry

• Trim excess silver skin and large fat caps to avoid an overly greasy broth; leave some fat for flavor and mouthfeel.
• Pat ribs dry with paper towels; moisture prevents proper browning.
• Season liberally with coarse salt and freshly ground black pepper just before searing.

• Heat the Dutch oven over medium-high until a drop of water skitters; add 1 tbsp oil and 1 tbsp butter for immediate browning without burning.
• Sear ribs in batches to avoid crowding; 2–3 minutes per side until deeply browned and a fond forms on the bottom — this fond is essential for deglazing and adds brown-roasted flavor to the broth.
• Transfer seared ribs to a plate; reserve drippings to finish the soup base.

• For oven braise: Preheat to 300°F (150°C), return ribs to the pot with liquid, cover tightly and braise 2.5–3.5 hours until meat is fork-tender and gelatinous.
• For stovetop: Bring to a simmer, reduce heat to maintain a gentle simmer, cover and cook 2.5–3.5 hours, checking every 30–40 minutes and skimming excess fat.
• Doneness cues: meat should pull easily from the bone and connective tissue should appear gelatinized; overcooking can cause dry fibers once shredded, so stop when fork-tender but cohesive.

• Remove ribs to a tray, cool slightly, shred meat off bones and discard bones; reserve juices and a few tablespoons of rendered fat to add richness back into the final soup.
• Strain braising liquid if it contains large solids, or skim fat with a spoon for a clearer broth.

Caramelizing onions to build depth and sweetness

Choosing and cutting onions

• Use yellow onions for a balanced sweet-savory profile; slice into 1/8–1/4 inch (3–6 mm) slices for uniform caramelization.

• Heat Dutch oven or heavy skillet over medium heat; melt 2 tbsp butter with 1 tbsp oil to raise the smoke point and carry flavor.
• Add onions and a pinch of salt immediately to draw moisture out and kickstart even browning.

• Cook onions undisturbed for 5–7 minutes at medium-low to medium, then stir; repeat this cycle to allow sugars to brown slowly rather than burning.
• If onions stick or dry out, add 1–2 tbsp water to loosen fond and continue browning; this step helps dissolve browned bits into the onions without increasing heat.
• Total time: plan 45–60 minutes for deep, even caramelization; aim for a rich mahogany color rather than blackened spots which signal bitter char.

• Add 1 tsp of sugar only if your onions are not caramelizing evenly; use sparingly to avoid cloying sweetness.
• Finish onions with 1–2 tbsp red wine vinegar or a splash of the braising liquid to brighten and deepen flavor if they taste too sweet.

• After onions reach desired color, remove about one cup for topping bowls; return remaining onions to the pot to combine with deglazed fond and short rib braising liquid for the soup base.

Deglazing, combining short ribs, and simmering the soup

Deglaze to capture fond and build broth

• With onions in the pot at medium-high, add 1.5 cups red wine to deglaze; scrape the bottom with a wooden spoon to lift browned bits—this is concentrated flavor.
• Bring wine to a rapid simmer and reduce by about half to cook off alcohol and concentrate flavor; reduction takes 6–10 minutes depending on heat and pan size.

• Return shredded short rib meat to the pot along with reserved braising juices; add warmed beef stock to cover by about 1 inch.
• Add tied herbs (thyme and bay leaf) and bring to a gentle simmer; avoid rolling boil to prevent emulsifying fat into the broth, which makes it cloudy.

• Simmer gently for 25–45 minutes to meld flavors; 30 minutes is usually sufficient when using already-braised ribs because the meat is tender and flavors simply need integration.
• Skim rendered fat periodically with a ladle or fat separator to reduce greasiness; if a richer mouthfeel is desired, leave 1–2 tbsp of fat.

• Taste after 20 minutes; adjust salt and pepper, and add 1 tbsp Worcestershire sauce for umami if desired.
• For a silkier body, strain 1–2 cups of broth, chill briefly, skim fat, and whisk back into the pot; alternately, briefly blend a portion of the onions to thicken naturally.

• Keep soup at a low simmer while preparing baguette rounds and preheating the broiler for final gratinée steps.

Finishing, assembling bowls, and broiling the cheese

Prepare baguette and cheese

• Slice baguette into 1/2-inch rounds; brush both sides lightly with olive oil or melted butter and toast under a broiler for 1–2 minutes per side until golden—this prevents sogginess under the cheese.
• Grate Gruyère finely to melt evenly; for a sharper finish mix 75% Gruyère with 25% Emmental or Comté if desired.

• Use oven-safe bowls or crocks. Ladle hot soup into bowls leaving 1/2 inch from top to prevent overflow when broiling.
• Place one or two toasted baguette rounds on top of the liquid, then mound with 1.5–2 oz grated Gruyère per bowl for an even melty crust.

• Arrange filled bowls on a sheet pan and broil 3–5 inches from heat; broil 2–4 minutes until cheese is bubbly and lightly browned—watch constantly to avoid burning.
• If you prefer a deeper brown crust, finish with a quick torch pass but maintain an internal soup temperature of around 150–160°F (65–71°C) for safe, comfortable eating.

• Sprinkle finely chopped parsley or a few thyme leaves for color; avoid overpowering the rich beef and onion flavors.
• Serve immediately with a small spoon and a knife to cut through the crust; warn diners that bowls and cheese will be hot.

• The finished soup should have a glossy broth with visible onion strands, tender shredded short rib, and a crisp cheese-bread crust; adjust next batch by reducing stock for more concentration or adding more onions for sweetness.

Variations, dietary swaps, and scaling instructions

Protein and vegetarian options

• Substitute beef short ribs with bone-in beef shank or oxtail for similar gelatinous texture; extend braise time as needed until fork-tender.
• For a vegetarian version, replace short ribs with a mix of roasted mushrooms and pearl barley; use mushroom or vegetable stock and reduce oven braise steps, focusing on long, slow caramelization of onions for depth.

• Replace red wine with equal parts balsamic vinegar plus additional stock if avoiding alcohol; reduce by half to concentrate flavor before adding stock.
• Serve with gluten-free toast or oven-roasted polenta slices and use a melting dairy alternative if strict dairy-free—note texture and flavor will change.

• To scale up: keep liquid-to-meat ratio approximately the same and use multiple pots rather than overcrowding one vessel; caramelize onions in batches for even browning and combine later.
• Make-ahead timing: caramelize onions and braise ribs up to 48 hours ahead, refrigerate separately. Reheat gently, combine, then finish with toasted bread and broiled cheese at service.

• Cool soup quickly, portion into airtight containers, and freeze up to 3 months. Thaw overnight in refrigerator and reheat on low, whisking to reintegrate any separated fat; add a splash of stock if reduced excessively.
• Do not freeze assembled gratinéed bowls with bread and cheese; prepare those fresh at serving time for best texture.

FAQs — common questions with concise, actionable answers

How long do I need to braise the short ribs for best texture?

• Braise at 300–325°F (150–160°C) for 2.5–3.5 hours until meat is fork-tender and connective tissue has gelatinized; timing varies by bone thickness—test by probing with a fork rather than relying solely on clock time.

• Yes—choose low-sodium or dilute regular stock to control final salt; concentrate flavor with reduced wine and careful caramelization of onions to compensate for any lack of depth.

• Onions burn when heat is too high or when insufficient fat/liquid is present. Reduce heat, add 1–2 tbsp water to deglaze and loosen stuck bits, and stir more frequently until they brown evenly without black spots.

• Skim fat from the surface after simmering, refrigerate and remove solidified fat if time allows, or use a fat separator. Leave 1–2 tbsp for mouthfeel if desired.

• Yes—maintain a gentle simmer and cover, adjusting heat to avoid vigorous boiling. The oven provides steadier, hands-off heat but stovetop works with attentive temperature control.

• Use one to two 1/2-inch baguette slices and 1.5–2 oz (45–60 g) grated Gruyère per bowl; this balances crisp bread with a sufficiently thick cheesy crust to protect the soup under the broiler.

• Store soup and bread separately. Reheat soup gently over low heat, stirring occasionally to reincorporate fat; refresh with a splash of warm stock if reduced. Assemble and broil bread and cheese just before serving to retain texture.

• Use pre-braised or store-bought shredded beef and caramelize onions for 30–40 minutes. Combine with stock and wine, simmer 20–30 minutes to integrate flavors, then finish with toasted baguette and broiled Gruyère. While not identical to long braise depth, this saves several hours while keeping essential textures.