Though I love French onion soup, this twist with beef short ribs adds great beef flavor and is a bit more hearty! The crocks are something else to purchase, but at $30 for a set of four which are microwave-, oven-, and dishwasher-safe, and handy for all sorts of things, they are worth it.

prep:
30 mins
cook:
3 hrs 10 mins
total:
3 hrs 40 mins
Servings:
8
Max Servings:
8
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Ingredients

Directions

  • Mix flour, 2 tablespoons salt, 1 tablespoon black pepper, paprika, garlic powder, and onion powder in a bowl. Dredge beef short ribs in the seasoned flour mixture. Reserve 3 tablespoons of leftover seasoned flour.

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  • Heat olive oil in a large pot over medium-high heat and pan-fry the beef ribs until browned on all sides, 3 to 5 minutes per side. Remove ribs and set aside. Turn heat down to medium and melt butter in the pot; cook and stir sweet onions in the butter until soft and slightly browned, about 15 minutes. Stir constantly and reduce heat if onions begin to burn.

  • Stir 3 tablespoons of reserved seasoned flour mixture into the onions and cook and stir for 10 minutes; pour in beef broth and sherry. Bring to a boil, stirring constantly, until soup is slightly thickened; season with more salt and black pepper, if desired.

  • Strip leaves from thyme sprigs and add leaves to the soup. Gently return short ribs to the pot, reduce heat to low, and simmer soup until ribs are tender, about 2 1/2 hours. Stir soup every hour or so.

  • Preheat the oven's broiler.

  • Ladle soup into oven-safe soup crocks, placing a short rib into each bowl. Top soup with 2 slices of French bread per bowl and sprinkle about 1/4 cup of Gruyere cheese over each crock.

  • Place crocks under broiler until cheese is browned and bubbling, 2 to 3 minutes.

Cook's Note:

You can certainly make the soup without short ribs if you like, or substitute beef cubes (like the ones you get for stew) in place of the short ribs if they are expensive or hard to find near you. You can also make this in a slow cooker by browning the meat and caramelizing the onions and adding the flour and sherry as above and then refrigerate overnight. Add to slow cooker in the morning with the thyme and broth and meat according to the recipe, cooking on Low for 8 hours. Then ladle, top, and broil when you get home!

Editor's Note:

The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.

Tip

Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

1161.96 calories; 47.95 g protein; 62.61 g carbohydrates; 79.27 g fat; 176.53 mg cholesterol; 3222.35 mg sodium.Full Nutrition


Reviews (5)

Read All Reviews

Most helpful positive review

Erika
01/31/2014
With the exception of only using 4 meaty short ribs (because that is all that I had) we made this recipe exactly as it reads and we really enjoyed it. It would have been even better with the 4 extra ribs that it calls for. The flavor is delicious and our children who are under 4 devoured it probably because of the french bread with cheese on the top:). We do not have crocks so I just broiled the bread topped with cheese and placed it on top of the soup bowls before serving.
(3)

Most helpful critical review

Anonymous
04/12/2014
A chef once told me to use only a few veggies while cooking. He was correct. Finely strain the vegetables from the liquid after cooking. Throw these veggies away keeping the liquid. The veggies have lost their unique favors after being cooked for several hours. From the strained liquid you can make a wonderful au jus with a couple tbls more wine. Our old friend Justin Wilson said never use a wine you would not drink. "An' you don't get dat at da grocery store no." I use a good Marsala. Cook fresh veggies separately to serve with your meal.
(3)
5 Ratings
  • 5 Rating Star 4
  • 4 Rating Star 1
Anonymous
04/12/2014
A chef once told me to use only a few veggies while cooking. He was correct. Finely strain the vegetables from the liquid after cooking. Throw these veggies away keeping the liquid. The veggies have lost their unique favors after being cooked for several hours. From the strained liquid you can make a wonderful au jus with a couple tbls more wine. Our old friend Justin Wilson said never use a wine you would not drink. "An' you don't get dat at da grocery store no." I use a good Marsala. Cook fresh veggies separately to serve with your meal.
(3)
Erika
01/31/2014
With the exception of only using 4 meaty short ribs (because that is all that I had) we made this recipe exactly as it reads and we really enjoyed it. It would have been even better with the 4 extra ribs that it calls for. The flavor is delicious and our children who are under 4 devoured it probably because of the french bread with cheese on the top:). We do not have crocks so I just broiled the bread topped with cheese and placed it on top of the soup bowls before serving.
(3)
keila
11/26/2014
This is a great soup! I cut it in half as I only had 3 short ribs. Very flavorful. Will definitely make this again.
(2)
Liz Dalton 'Lizzie'
03/31/2017
This was fabulous! Great taste all around. We took the ribs out and ate them on the side. I also cut the onions up more to make it easier to eat. Will make again!
(1)
Keith Mathews
12/04/2015
This is absolutely the best French onion soup I have ever tasted including my own recipes that I've tried many many times for many different sites including all the restaurants I've ever been to this is actually wonderful!!!
(1)