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### How to Make It
1. **Brown the short ribs:** Season the ribs with salt and pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat, and sear the ribs on all sides until browned. Remove and set aside.
2. **Caramelize the onions:** In the same pot, add butter and onions. Cook slowly over medium heat, stirring often, until onions turn a deep golden brown—about 30-40 minutes.
3. **Add garlic and thyme:** Stir in garlic and thyme, cooking for another minute until fragrant.
4. **Deglaze and simmer:** Pour in wine to deglaze the pot, scraping up browned bits. Return the short ribs to the pot, add beef broth, and bring to a simmer. Cover and let it cook gently for 2-3 hours until the meat is tender and falling off the bone.
5. **Shred the meat:** Remove short ribs, shred the meat, and return it to the soup.
6. **Serve:** Ladle soup into oven-safe bowls, top with toasted baguette slices, sprinkle generously with shredded cheese, and broil until bubbly and golden brown.
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### Tips for the Perfect French Onion Short Rib Soup
* Patience is key for caramelizing onions — don’t rush this step!
* Use good-quality beef broth for the richest flavor.
* For an extra touch, add a splash of brandy or sherry during deglazing.
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### Final Thoughts
This **French Onion Short Rib Soup** is a celebration of comfort food done right — rich, savory, and utterly satisfying. Whether you’re cozying up on a cold night or impressing guests with a homemade gourmet meal, this soup delivers all the warmth and flavor you could want.
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Would you like ideas for wine pairings or side dishes to serve with this soup?
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