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**French Onion Beef Short Rib Soup: A Hearty, Flavorful Delight**
If you’re looking for a soup that’s rich, comforting, and packed with flavor, then **French Onion Beef Short Rib Soup** is the answer. Combining the savory goodness of **beef short ribs** with the sweetness of **caramelized onions**, this dish takes classic **French onion soup** to the next level. Tender, melt-in-your-mouth beef, slow-cooked to perfection, creates a hearty base for the rich, aromatic broth, making it the perfect meal to warm you up on a cold day.
Let’s dive into this delicious and savory soup recipe that combines the best of two worlds: **French onion soup** and **beef short ribs**!
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### 🥩 Why You’ll Love French Onion Beef Short Rib Soup
This soup is an absolute game-changer. Here’s why:
– **Rich, Deep Flavor**: The combination of caramelized onions, slow-cooked beef short ribs, and a savory broth creates a depth of flavor that’s unmatched by most other soups.
– **Tender Beef**: The beef short ribs cook low and slow, ensuring the meat becomes incredibly tender and falls apart easily.
– **Satisfying and Hearty**: This isn’t just any soup. It’s a full meal packed with protein, vegetables, and a flavorful broth.
– **Perfect for Any Season**: While it’s perfect for chilly days, this dish is comforting and cozy enough to be enjoyed year-round.
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### 🛒 Ingredients You’ll Need:
– 2 lbs **beef short ribs**
– 3 large **yellow onions**, thinly sliced
– 4 cloves **garlic**, minced
– 4 cups **beef broth**
– 1 cup **dry white wine** (or use beef broth if preferred)
– 2 tbsp **olive oil**
– 1 tbsp **butter**
– 1 tsp **thyme** (dried or fresh)
– 1 tsp **rosemary** (optional)
– 1-2 **bay leaves**
– Salt and pepper to taste
– 1/2 tsp **sugar** (to help caramelize the onions)
– 1 tbsp **flour** (optional, to thicken the broth)
– **Gruyère cheese** or **Swiss cheese** (for topping)
– **Crusty bread** (for serving)
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### 👩🍳 How to Make French Onion Beef Short Rib Soup:
#### 1. **Prepare the Short Ribs**
Start by seasoning the **beef short ribs** with salt and pepper. In a large pot or Dutch oven, heat **olive oil** over medium-high heat. Brown the short ribs on all sides, about 3-4 minutes per side. Once browned, remove them from the pot and set them aside. This step is essential for developing a deep flavor in the soup.
#### 2. **Caramelize the Onions**
In the same pot, add **butter** and sliced **onions**. Sprinkle a little **sugar** over the onions to help with caramelization. Cook over medium-low heat, stirring occasionally, for about **25-30 minutes** until the onions are golden brown and caramelized. Patience is key here – caramelizing the onions slowly will unlock their natural sweetness and richness.
#### 3. **Add Garlic and Herbs**
Once the onions are caramelized, add the **garlic**, **thyme**, and **rosemary** (if using). Stir for about 1-2 minutes until the garlic becomes fragrant.
#### 4. **Deglaze the Pot**
Pour in the **white wine** (or additional beef broth) to deglaze the pot, scraping up any browned bits from the bottom of the pan. This will add even more flavor to the broth. Let the wine reduce for about 2 minutes, allowing the alcohol to evaporate.
#### 5. **Add Broth and Short Ribs**
Return the browned **short ribs** to the pot and add the **beef broth** along with the **bay leaves**. Bring the soup to a simmer, then cover the pot and reduce the heat to low. Let the soup cook for about **2-3 hours** or until the beef is tender and falling off the bone. If you prefer a thicker soup, you can whisk in **flour** to the broth 10 minutes before the end of cooking, or simply remove the short ribs, shred the meat, and return it to the soup.
#### 6. **Shred the Meat (Optional)**
Once the short ribs are fully cooked and tender, remove the meat from the bones and shred it into bite-sized pieces. Return the shredded beef to the soup. This step makes it easier to enjoy the beef in each spoonful of soup.
#### 7. **Final Adjustments**
Taste the soup and adjust the seasoning with **salt and pepper** as needed. If you like a richer broth, you can stir in a little more **butter** or **olive oil**.
8. **Serve and Enjoy!**
To serve, ladle the soup into bowls and top with **crusty bread**. Sprinkle the bread with **Gruyère cheese** or **Swiss cheese**, then place it under the broiler for a few minutes until the cheese is melted and bubbly. The combination of melty cheese and crunchy bread on top of the rich, savory soup will have everyone asking for seconds!
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