🥘 Mediterranean French Onion Beef Short Rib Soup

⭐ Flavor Profile

This soup combines the deep caramel richness of French onion soup with the braised tenderness of Mediterranean-seasoned beef short ribs, simmered in wine, thyme, and a touch of tomato for brightness.

Ingredients (Serves 6)

For the Beef & Broth:

• 2.5–3 lbs (1.1–1.4 kg) beef short ribs (bone-in preferred)

• 2 tbsp olive oil

• 1 medium carrot, diced

• 2 ribs celery, diced

• 6 cloves garlic, smashed

• 1 tbsp tomato paste

• 1 cup (240 ml) dry red wine (Merlot, Tempranillo, Cabernet, etc.)

• 8 cups (2 liters) beef stock (low sodium)

• 2 bay leaves

• 6 sprigs fresh thyme (or 1½ tsp dried thyme)

• Salt & black pepper to taste

For the Caramelized Onions:

• 4 large yellow onions, thinly sliced

• 2 tbsp butter + 1 tbsp olive oil

• Pinch of brown sugar (optional — helps caramelization)

• Pinch salt

Optional Garnish (Highly Recommended):

• Crusty toasted baguette slices

• Shredded Gruyère or Provolone cheese

• Chopped fresh parsley or basil

• Lemon zest (just a pinch for brightness)

🔥 Cooking Instructions

1. Brown the Short Ribs

1. Pat ribs dry and season generously with salt & pepper.

2. Heat olive oil in a heavy pot (Dutch oven preferred) over medium-high heat.

3. Sear ribs on all sides until deeply browned (6–8 minutes).
   Remove and set aside.

2. Build the Flavor Base

1. Add diced carrot and celery to the pot; cook 3–4 minutes.

2. Add garlic; cook 1 minute.

3. Stir in tomato paste and cook 2 minutes until brick-red.

4. Pour in red wine, scraping up browned bits.
   Simmer 4–5 minutes to reduce slightly.

3. Simmer the Broth

1. Return ribs to pot.

2. Add beef stock, thyme, and bay leaves.

3. Bring to a gentle boil, reduce to low, cover, and simmer:

   • Stovetop: 2.5–3 hours

   • Slow Cooker: 7–8 hours on low

   • Instant Pot: 60–75 minutes + natural release

Meat should be fall-apart tender.

Remove ribs, discard bones, shred meat, and return meat to broth.
Discard bay leaves and thyme stems.

4. Caramelize the Onions

Do this while the beef cooks.

1. In a large pan, heat butter + olive oil over medium-low heat.

2. Add sliced onions + pinch of salt + optional pinch of sugar.

3. Cook slowly, stirring often, 35–45 minutes
   until deep gold and jam-like.

5. Combine & Balance

Add caramelized onions to the broth.
Simmer 15 more minutes.
Taste and adjust with:

• Salt

• Pepper

• Squeeze of lemon (just a few drops to brighten!)

6. Optional French-Style Finish

Ladle soup into oven-safe bowls.
Top with toasted baguette + cheese.
Broil 2–3 minutes until bubbly and golden.

🍽️ Serve With:

• Crusty bread

• Greek or Caesar salad

• A glass of red wine (optional)

✅ Q & A 

Q: Can I substitute the short ribs?

Yes — use:

Q: I don’t want to use wine. What can I use instead?

Replace wine with:

• ½ cup balsamic vinegar + ½ cup water, OR

• 1 cup beef broth + 1 tbsp Worcestershire

Q: Can I caramelize onions faster?

Yes — add a splash of water when they stick.
Do not increase heat — you’ll get burnt, bitter onions.

Q: How can I make it taste more Mediterranean?

Add one of the following:

• A strip of lemon peel

• ½ tsp oregano

• A few fresh basil leaves added at the end

Q: Can I freeze this soup?

Yes — it freezes very well for up to 3 months.
Do not freeze with cheese or bread on top; add fresh when reheating.