Caramelized Onion Short Rib Soup

A warming soup featuring tender short ribs and sweet, caramelized onions in a savory broth, perfect for casual dinners or cozy gatherings.

Print Recipe

Prep Time 15

Cook Time 2

Total Time 2 15

Course Main Course, Soup

Cuisine American

Servings 6 servings

Calories 450 kcal

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

Store leftovers in the fridge for 3-4 days or freeze for longer storage. Reheat gently before serving. Pro tip: Don’t skip toasting the garlic, it enhances the flavor!

Keyword caramelized onion, comfort food, Cozy Dinner, one-pot meal, short rib soup