Dive into the Richness of Caramelized Onion Short Rib Soup
Ever catch a whiff of savory goodness simmering on the stove, pulling you in like a cozy hug? This Caramelized Onion Short Rib Soup is that hug in a bowl, a warming meal ready to wrap you in delight. Imagine beefy, tender short ribs paired with sweet, caramelized onions, all swimming in a rich, savory broth that’s not just tasty but also super easy to whip up. It’s the kind of dish that feels fancy but is well within reach for a casual weeknight dinner.
Why Make This Recipe
Here are a few reasons why your taste buds will applaud you for making this delectable soup:
- One-Pot Wonder: Who doesn’t love an easy cleanup? Toss everything into one pot, and you’re golden!
- Flavor Explosion: The combination of short ribs and caramelized onions creates a depth of flavor that sings with every spoonful.
- Crowd-Pleaser: It’s perfect for family dinners, cozy gatherings, or just a well-deserved treat after a long day. Who can resist creamy, cheesy goodness?
Ingredients
You don’t need fancy stuff—just these basics!
- 2 pounds short ribs
- 2 large onions, thinly sliced
- 4 cups beef broth
- 1 cup dry red wine
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 teaspoon thyme
- 1 cup Gruyère cheese, grated
- 4 slices of crusty bread
Directions
Let’s get cooking! Follow these steps for a mouthwatering meal:
- In a large pot, heat olive oil over medium heat. Add the short ribs and brown on all sides. Remove and set aside.
- In the same pot, add sliced onions and cook until caramelized. Toss in garlic and cook for another minute.
- Deglaze the pot with red wine, scraping up all the delicious browned bits.
- Return the short ribs to the pot, add beef broth, thyme, salt, and pepper.
- Bring to a simmer and cook for about 2 hours, until the meat is tender.
- Preheat the oven to broil.
- Remove the short ribs and shred the meat.
- Return the meat to the soup and ladle into bowls.
- Top each bowl with a slice of bread and sprinkle with Gruyère cheese.
- Broil in the oven until the cheese is bubbly and golden. Serve hot!
How to Make Caramelized Onion Short Rib Soup (Overview)
Ready for a quick rundown? It’s like a delicious race from raw ingredients to a warm bowl of soup.
- Start by browning your short ribs until they’re gloriously golden.
- Sauté your onions until they caramelize like sweet little gems.
- Deglaze with red wine—trust me, that adds a secret depth.
- Simmer until those ribs fall off the bone, then shred and mix back in!
Pro tip: Don’t skip toasting the garlic — it makes all the difference!
How to Serve Caramelized Onion Short Rib Soup
When it’s time to serve, elevate your meal with a touch of flair. Ladle the rich soup into a rustic bowl, watch the cheese melt enticingly over the crusty bread, and inhale the warm, inviting aroma. Imagine the gooey cheese stretching as you take your first bite—it’s a symphony of colors and textures that your kitchen deserves.
How to Store Caramelized Onion Short Rib Soup
Got leftovers? This soup keeps well! Store it in the fridge for about 3-4 days or pop it in the freezer for longer storage. When you’re ready to enjoy it again, gently reheat on the stove or in the microwave. It’s like a cozy hug after a long week!
Tips to Make Caramelized Onion Short Rib Soup
Here are a few pro tips to up your soup game:
- Add a splash of balsamic vinegar for extra tanginess.
- Don’t rush the onion caramelization—allow them to get lovely and golden to unlock sweet flavors.
- If you want a touch of heat, toss in some crushed red pepper flakes!
Variation
Want to change things up? You can add mushrooms for an earthy flavor or substitute beef broth with vegetable broth for a lighter twist. Feeling adventurous? Try a splash of soy sauce for an umami boost!
FAQs
Can I make this soup ahead of time?
Absolutely! It tastes even better the next day, as the flavors continue to meld.
What can I substitute for red wine?
If you’re skipping the wine, substitute with a bit more beef broth or even balsamic vinegar for some tang.
Can I freeze this soup?
Yes, it freezes like a champ! Just make sure to let it cool completely before storing.
📌 Pin this recipe for your next cozy dinner night!
Caramelized Onion Short Rib Soup
Ingredients
Main Ingredients
- 2 pounds short ribs
- 2 large onions, thinly sliced
- 4 cups beef broth
- 1 cup dry red wine
- 2 tablespoons olive oil For browning short ribs
- 2 cloves garlic, minced
- 1 teaspoon thyme
- 1 cup Gruyère cheese, grated For topping
- 4 slices crusty bread For serving
- Salt and pepper to taste
Instructions
Cooking
- In a large pot, heat olive oil over medium heat. Add the short ribs and brown on all sides. Remove and set aside.
- In the same pot, add sliced onions and cook until caramelized. Toss in garlic and cook for another minute.
- Deglaze the pot with red wine, scraping up all the delicious browned bits.
- Return the short ribs to the pot, add beef broth, thyme, salt, and pepper.
- Bring to a simmer and cook for about 2 hours, until the meat is tender.
- Preheat the oven to broil.
- Remove the short ribs and shred the meat.
- Return the meat to the soup and ladle into bowls.
- Top each bowl with a slice of bread and sprinkle with Gruyère cheese.
- Broil in the oven until the cheese is bubbly and golden. Serve hot!
Notes
Printable Recipe Card
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