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Delicious Caramelized Onion Short Rib Soup garnished with herbs in a bowl

Caramelized Onion Short Rib Soup

A rich and creamy one-pot soup featuring tender short ribs and caramelized onions, perfect for a cozy dinner.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds short ribs Can use boneless if preferred
  • 2 large onions, thinly sliced Caramelizing is key for flavor
  • 4 cups beef broth Use low-sodium if desired
  • 1 cup dry red wine Can substitute with grape juice or additional beef broth
  • 2 tablespoons olive oil For browning the short ribs
  • 2 cloves garlic, minced Adds depth of flavor
  • to taste Salt and pepper
  • 1 teaspoon thyme Dried or fresh
  • 1 cup Gruyère cheese, grated Can substitute with Swiss or mozzarella
  • 4 slices crusty bread For serving

Method
 

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

Notes

Store leftovers in the fridge for 3-4 days or freeze for up to 3 months. Reheat on the stovetop, adding broth if it thickens.