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Caramelized Onion Short Rib Soup

A rich and creamy one-pot soup featuring caramelized onions, tender short ribs, and topped with gooey Gruyère cheese, perfect for cozy dinner nights.
Print Recipe
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds short ribs Bone-in or boneless can be used.
  • 2 large onions, thinly sliced
  • 4 cups beef broth
  • 1 cup dry red wine Can substitute with grape juice and vinegar.
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 1 teaspoon thyme
  • 1 cup Gruyère cheese, grated Can substitute with Swiss or cheddar.
  • 4 slices crusty bread

Method
 

Preparation
  1. In a large pot, heat olive oil over medium heat.
  2. Add the short ribs and brown on all sides. Remove and set aside.
  3. In the same pot, add sliced onions and cook until caramelized (about 15-20 minutes).
  4. Toss in garlic and cook for another minute.
  5. Deglaze the pot with red wine, scraping up all the delicious browned bits.
Cooking
  1. Return the short ribs to the pot, then add beef broth, thyme, salt, and pepper.
  2. Bring to a simmer and cook for about 2 hours, until the meat is tender.
  3. Preheat the oven to broil.
  4. Remove the short ribs and shred the meat. Return the meat to the soup and ladle into bowls.
  5. Top each bowl with a slice of bread and sprinkle with Gruyère cheese.
  6. Broil in the oven until the cheese is bubbly and golden.

Notes

This soup keeps well in the fridge for 3-4 days. For longer storage, freeze for up to 3 months. Add a splash of broth while reheating if needed. Variations include using vegetables for a vegan option.