There are few things I love more than a really good French onion soup.
Deeply caramelized onions, a rich broth and that wonderful layer of bubbling Gruyère cheese on top. It’s one of those dishes I never seem to get tired of.
But this version is a little different.
I’ve added slow-braised beef short ribs, which turn a classic bowl of French onion soup into something substantial enough for dinner.
And instead of ordinary onions, I’m using one of my favorite French ingredients: Oignons de Roscoff.
A Very Special Onion from Brittany
If you enjoy exploring food markets in France, you may have come across those beautiful pinkish onions traditionally sold in long braids.
They’re called Oignons de Roscoff, and they come from Brittany, on the northwestern coast of France.
What makes them particularly lovely is their flavor.
They’re naturally mild, slightly fruity and sweet, and when cooked slowly, they become beautifully soft.
They’re wonderful in soups, which is exactly why I wanted to use them here.
For this recipe, I cook the onions until they’re deeply golden and caramelized. It takes a little patience, but the flavor is worth every minute.
French Onion Soup, but Make It Dinner
Traditional French onion soup is already delicious, but adding beef short ribs takes it in a slightly different direction.
I brown the beef first, then let it cook gently with the caramelized onions, thyme and beef broth until the meat is so tender that it comes apart with a fork.
A little balsamic vinegar balances the sweetness of the onions, while the beef gives the broth a rich, savory depth.
And of course, there’s the topping.
Thick slices of toasted French bread, a generous handful of freshly grated Gruyère and a few minutes under the broiler until the cheese turns golden and bubbling.
I don’t think there’s a much better sight on a chilly evening.
This is exactly the kind of soup I love making when the weather turns cooler here in Spain. Especially when Sam and I are spending the evening at home and the fireplace is on.
All it needs is a simple green salad, perhaps a glass of red wine, and plenty of time to enjoy it.
French Onion Short Rib Soup with Roscoff Onions & Gruyère
Ingredients
- 800 g 1¾ lb bone-in beef short ribs
- 700 –800 g 1½–1¾ lb Oignons de Roscoff, peeled and thinly sliced, approximately 5–6 medium onions
- 2 tbsp 30 ml extra virgin olive oil
- 4 garlic cloves finely minced
- 1.2 liters 5 cups good-quality beef broth, preferably low-sodium
- 1 tbsp 15 ml balsamic vinegar
- 2 tsp finely chopped fresh thyme or 1 tsp dried thyme
- 1 bay leaf
- Fine sea salt to taste
- Freshly ground black pepper to taste
- A little hot water or extra beef broth if needed
- 4 thick slices French baguette or rustic French bread large enough to fit the soup bowls
- 150 g 5⅓ oz Gruyère cheese, freshly grated
- A few fresh thyme leaves
- A simple green salad with mustard vinaigrette
Method
- Remove the beef short ribs from the refrigerator while preparing the onions. Pat the ribs dry with paper towels and season generously with freshly ground black pepper and a little salt.
- Peel the Roscoff onions, cut them in half and slice them thinly and evenly. Try to keep the slices approximately the same thickness so they caramelize at a similar rate.
- Heat the olive oil in a large Dutch oven over medium-high heat. Add the beef short ribs and sear them for approximately 8–10 minutes, turning until well browned on all sides. Work in batches if necessary. Transfer the ribs to a plate, leaving the flavorful browned bits in the pot.
- Reduce the heat to medium-low. If the short ribs have released a large amount of fat, carefully spoon off the excess, leaving approximately 2 tablespoons in the pot. Add the sliced Roscoff onions and stir to coat them in the remaining oil and beef drippings.
- Cook the onions over medium-low heat for approximately 40–60 minutes, stirring regularly. They will first soften and release their moisture, then gradually turn golden and develop a deeper color. Reduce the heat if they begin to catch or darken too quickly. Add a tablespoon of water occasionally to loosen the browned bits on the bottom of the pot.
- Continue cooking until the onions are deeply golden brown, soft and sweet-smelling. Avoid burning them, as this will give the finished soup a bitter flavor.
- Add the minced garlic and thyme to the caramelized onions. Stir for approximately 1 minute, just until fragrant.
- Pour in the balsamic vinegar and stir well, scraping the bottom of the pot to release any remaining caramelized bits.
- Return the browned short ribs and any accumulated meat juices to the Dutch oven. Add the beef broth and bay leaf. The liquid should surround the ribs; add a little hot water if necessary.
- Bring the soup just to a gentle simmer, then reduce the heat to low. Cover with the lid slightly ajar and cook for approximately 2½–3½ hours, until the beef is extremely tender and easily pulls away from the bones.
- Check the soup occasionally during cooking. Maintain a gentle simmer rather than a vigorous boil. If too much liquid evaporates, add a small amount of hot broth or water.
- Carefully lift the short ribs out of the soup and place them on a plate. Remove the bones, large pieces of fat and any tough tissue. Shred the tender beef into bite-sized pieces using two forks.
- Return the shredded beef to the pot. Remove the bay leaf and skim any excess fat from the surface. Taste the broth and adjust with salt and freshly ground black pepper. If the flavor needs concentrating, simmer the soup uncovered for another 5–10 minutes.
- Preheat the oven broiler to high. Arrange the bread slices on a baking sheet and toast them briefly on both sides until golden and crisp.
- Ladle the hot soup into four broiler-safe soup bowls. Divide the shredded beef and caramelized onions evenly between them.
- Place one toasted bread slice on top of each bowl and distribute the freshly grated Gruyère evenly over the bread.
- Place the bowls on a sturdy baking sheet and slide them under the hot broiler for approximately 2–4 minutes, watching closely, until the Gruyère is melted, bubbling and golden brown.
- Carefully remove the bowls from the oven. Let them stand for 1–2 minutes before serving, as the bowls will be extremely hot.
- Garnish with a few fresh thyme leaves if desired and serve immediately, while the cheese is still beautifully melted.
