French Onion Beef Short Rib Soup

Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Season the beef short ribs with salt and pepper. Add the ribs to the pot and sear on all sides until browned (about 4-5 minutes per side). Remove the short ribs from the pot and set them aside.

Caramelize the Onions:
In the same pot, add the sliced onions. Reduce the heat to medium and cook, stirring occasionally, for 20-25 minutes until the onions are golden brown and caramelized. You may need to adjust the heat to prevent burning. Once caramelized, add the minced garlic and cook for another 1-2 minutes, until fragrant.

Deglaze the Pot:
If using white wine, pour it into the pot to deglaze, scraping up any browned bits from the bottom of the pot. Allow the wine to cook off for 2-3 minutes. If you’re not using wine, you can skip this step and proceed directly to adding the broth.

Simmer the Soup:
Add the beef broth, bay leaf, thyme, and rosemary to the pot. Return the short ribs to the pot, making sure they’re submerged in the liquid. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 2-3 hours, until the short ribs are tender and the meat is falling off the bone.

Shred the Meat:
Once the short ribs are tender, remove them from the pot. Shred the meat using two forks, discarding the bones and any excess fat. Return the shredded beef to the pot. Stir in the balsamic vinegar to enhance the depth of flavor and balance the sweetness of the onions. Taste and adjust seasoning with additional salt and pepper, if needed.

Prepare the Bread:
While the soup is simmering, preheat your oven to 375°F (190°C). Place the baguette slices on a baking sheet and toast them in the oven for 5-7 minutes, or until golden and crispy. Once toasted, sprinkle each slice with a generous amount of Gruyère and Parmesan cheese. Return the bread to the oven for 2-3 minutes to melt the cheese.

Serve:
Ladle the soup into bowls and top each with a slice of cheesy bread. Garnish with fresh parsley for a pop of color and added flavor.

Serving and Storage Tips