French Onion Beef Short Rib Soup
Servings: 6–8
Prep Time: 30 minutes
Cook Time: 3–4 hours
Total Time: 3.5–4.5 hours
🛒 Ingredients
For the Soup:
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2–3 lbs bone-in beef short ribs
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2 tablespoons olive oil
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2 tablespoons unsalted butter
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5–6 large yellow onions, thinly sliced
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4 cloves garlic, minced
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1 teaspoon sugar (to aid in caramelization)
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1 tablespoon all-purpose flour (optional, for thickening)
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1 cup dry red wine
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6 cups beef broth (preferably low-sodium)
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1 tablespoon balsamic vinegar
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1 tablespoon Worcestershire sauce (optional, for added depth)
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2 sprigs fresh thyme (or 1 teaspoon dried thyme)
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1 bay leaf
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Salt and freshly ground black pepper, to taste
For the Cheesy Toast:
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1 French baguette, sliced into ½-inch rounds
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2 cups shredded Gruyère cheese (or a mix of Gruyère and Swiss)
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2 tablespoons unsalted butter, melted
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Fresh parsley, chopped (optional, for garnish)
🔪 Instructions
1. Sear the Short Ribs
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Preheat your oven to 350°F (175°C).
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Season the short ribs generously with salt and pepper.
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In a large Dutch oven, heat olive oil over medium-high heat.
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Sear the short ribs on all sides until browned, about 3–4 minutes per side.
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Remove the ribs and set them aside.
2. Caramelize the Onions
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In the same pot, melt butter over medium heat.
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Add the sliced onions and sprinkle with sugar.
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Cook, stirring occasionally, until the onions are deeply caramelized and golden brown, about 30–40 minutes.
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Add minced garlic and cook for an additional 1–2 minutes until fragrant.
3. Deglaze and Simmer
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If using flour, sprinkle it over the onions and cook for 1 minute to form a roux.
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Pour in the red wine, scraping up any browned bits from the bottom of the pot.
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Let the wine reduce for 3–5 minutes.
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Add the beef broth, balsamic vinegar, Worcestershire sauce, thyme, bay leaf, and season with salt and pepper.
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Return the short ribs to the pot, ensuring they are submerged.
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Bring the mixture to a boil, then cover and transfer to the preheated oven.
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Braise for 2.5–3 hours, or until the meat is fork-tender.
4. Shred the Meat
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Remove the short ribs from the pot and let them cool slightly.
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Discard the bones and shred the meat into bite-sized pieces.
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Return the shredded meat to the soup, stirring to combine.
5. Prepare the Cheesy Toast
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While the soup is simmering, prepare the cheesy toast.
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Brush the baguette slices with melted butter and place them on a baking sheet.
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Toast in the oven at 350°F (175°C) for 5–7 minutes, or until golden brown.
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Remove from the oven and sprinkle each slice with shredded Gruyère cheese.
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Return to the oven and broil for 2–3 minutes, or until the cheese is melted and bubbly.
6. Serve
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Ladle the soup into oven-safe bowls.
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Place a slice of cheesy toast on top of each bowl.
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Serve hot, garnished with chopped fresh parsley if desired.
🍽️ Tips & Variations
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Onion Selection: Using a mix of yellow and sweet onions can add depth to the flavor.
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Wine Choice: A dry red wine like Cabernet Sauvignon or Merlot works well, but choose one you enjoy drinking.
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Broth Options: For a lighter version, you can substitute beef broth with chicken broth.
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Additional Flavors: Add sautéed mushrooms or a splash of sherry for extra richness.
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Cheese Alternatives: If Gruyère is unavailable, Swiss cheese is a suitable substitute.
🧾 Nutritional Information (per serving)
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Calories: Approximately 1162 kcal
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Protein: 48g
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Fat: 79g
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Carbohydrates: 63g
Note: Nutritional values are estimates and may vary based on specific ingredients used.
For a visual guide on preparing this dish, you might find this video helpful:
Enjoy your hearty and comforting French Onion Beef Short Rib Soup!
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