French Onion Beef Short Rib Soup

You can use chicken broth instead of beef broth for a lighter soup. Preparation time: 20 minutes | Cooking time: 2 hours | Total time: 2 hours 20 minutes | Kcal: Approximately 450 per serving | Servings: 4 servings

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. In a large pot, heat olive oil over medium heat.

Step 2

2. Season the beef short ribs with salt and pepper, then sear them in the pot until browned on all sides, about 4-5 minutes each side. Remove the ribs and set aside.

Step 3

3. In the same pot, add the sliced onions. Cook, stirring occasionally, until they caramelize and turn golden brown, about 15-20 minutes.

Step 4

4. Add the minced garlic and cook for another 1-2 minutes until fragrant.

Step 5

5. Return the beef short ribs to the pot and pour in the beef broth. Add balsamic vinegar, thyme, bay leaf, and more salt and pepper if desired.

Step 6

6. Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for about 1.5 to 2 hours, until the meat is tender.

Step 7

7. Preheat your oven broiler. While the soup is simmering, place the French bread slices on a baking sheet and toast them lightly in the oven.

Step 8

8. Once the ribs are tender, remove them from the pot, shred the meat, and discard the bones. Return the meat back to the soup and stir.

Step 9

9. Ladle the soup into oven-safe bowls, place a slice of toasted French bread on top of each bowl, and sprinkle with shredded cheese.

Step 10

10. Broil the bowls in the oven for about 2-3 minutes, or until the cheese is bubbly and golden.