Ingredients
Scale
- 3 lbs beef short ribs, bone-in or boneless
- 4 large onions, thinly sliced
- 4 cloves garlic, minced
- 6 cups beef broth or stock
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 bay leaves
- 1 teaspoon thyme
- Salt and pepper to taste
- French baguette slices, for serving
- Grated Gruyère or Swiss cheese (optional, for topping)
Instructions
- In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Season the beef short ribs with salt and pepper. Sear them for about 4-5 minutes per side until golden-brown. Remove and set aside.
- Add butter and sliced onions to the same pot. Cook slowly over medium heat, stirring frequently, until caramelized and sweet, about 30-40 minutes.
- Return the short ribs to the pot with onions. Add garlic, bay leaves, thyme, and beef broth. Bring to a boil, then reduce heat and simmer uncovered for 2.5-3 hours until beef is tender and falling off the bone.
- Remove the short ribs and strain the broth to remove onion pieces and herbs for clarity.
- Shred the beef meat from the bones. Return the shredded beef to the strained broth.
- Adjust seasoning with salt and pepper, then serve the soup hot. Top with toasted baguette slices and grated cheese if desired. Broil briefly for melty cheese topping.
Notes
- Allow the soup to cool completely before transferring to airtight containers for storage.
- Store in the refrigerator for up to 3-4 days.
- Reheat gently on stovetop or microwave, adding beef broth if needed to restore consistency.
- Prep Time: 15 minutes
- Cook Time: 3 hours 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (approx. 350 ml)
- Calories: 480 Kcal
- Sugar: 12g
- Sodium: 960mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 110mg