Today I’m making French Onion Soup with a secret ingredient – delicious and hearty braised short ribs. Watch and see how to make traditional caramelized onions and easy braised beef short ribs, and turn it all into a bistro favorite that you can make at home. Try it and let me know how you like it!
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00:00 – Intro
00:25 – How to Braise Short Ribs
02:02 – How to Caramelize Onions
03:24 – How to Put the Soup Together
04:45 – How to Make Cheesy Bread Toast Toppers
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Short Rib French Onion Soup
2 tbsp avocado oil
2 tablespoons butter
2 lbs bone in short ribs
Salt and pepper
1 tsp dried rosemary
1 tsp dried thyme
3 medium carrots
2 medium celery stalks
1 large yellow onion, plus 3 lbs yellow onions sliced
2 whole garlic cloves
2 tbsp double concentrated tomato paste
1 cups red wine
6-8 cups beef stock
1 tbsp brown sugar
Loaf of ciabatta bread
2 cups fontina or gruyere cheese, shredded
Heat the oven to 325.
Season the short ribs with salt (1 tsp per pound) and brown on all sides in a dutch oven over medium heat. Brown in batches if needed. Transfer to a plate and set aside.
In the same stock pot, add tomato paste and caramelize. Deglaze with one cup of red wine and simmer to reduce by at least half.
Add in thyme and rosemary, plus chunks of celery and carrot, three whole garlic cloves and one onion, halved (you’ll remove these later). Return the ribs to the dutch oven and cover with beef stock.
Bring the liquid in the dutch oven to a simmer on the stovetop, cover and place in the oven. Cook until the ribs are tender, about 2-3 hours depending on the size of your ribs.
Melt two tablespoons of butter in a 5 quart nonstick pan, add the sliced onions and a teaspoon of salt. Cover and cook over low heat for about 10 minutes to sweat. Uncover and continue to cook, stirring occasionally, until the onions are caramelized and brown.
Remove the ribs from the casserole and set aside. Remove the vegetables from the broth and discard. Skim the sauce to remove as much of the liquid fat as possible.
[To make ahead, once the ribs are done and the vegetables discarded, place the ribs and sauce together in a heat safe container and cool overnight in the refrigerator. In a separate container, store the onions. The following day, remove the fat that’s congealed at the top of the broth, and carry on with the instructions below.]
Shred the short ribs off the bone and return them to the broth. Add the onions and season to taste. Top with ciabatta bread croutons and fontina or gruyere cheese.
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