Rich French Onion Beef Short Rib Soup with Melted Cheese Step-by-step instructions

Before you start

Before you begin, ensure you have all your ingredients measured and ready. Thinly slice the onions consistently to ensure they caramelize at the same rate.

Prepare your oven-safe crocks on a sturdy baking sheet to make moving them in and out of the oven safer. Check that your beef is at room temperature for about 20 minutes before searing to ensure an even cook.

Instructions

Caramelizing and Searing

1. 1Sear the Beef and Caramelize Onions
   Season the beef short ribs with salt and pepper. In a large Dutch oven, sear the ribs over medium-high heat until browned on all sides. Remove the ribs and set aside. Add the sliced onions to the same pot and cook over medium-low heat, stirring frequently, until they become soft, deep golden brown, and caramelized.
   Look for The onions should be dark golden brown and sweet smelling, which takes about 30 to 40 minutes.
   Tip Do not rush the onions; deep caramelization is essential for the depth of flavor in this soup.

The onions should be reduced in volume significantly and have a deep, mahogany-brown color. The beef should be well-seared on the outside, creating a dark crust that adds flavor to the base of the pot.

Braising the Beef

2. 2Simmer the Soup
   Return the seared short ribs to the pot with the caramelized onions. Pour in the beef broth. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and simmer for 2.5 to 3 hours, or until the beef reaches 145°F (63°C) and is fork-tender. Remove the bones and shred the meat directly into the broth. Let the meat rest at least 3 minutes before serving.
   Look for The meat should be falling off the bone and very tender to the touch.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Skim any excess fat from the surface of the broth before shredding the beef.

The broth should be dark and fragrant, and the beef should be tender enough to shred with two forks. Ensure the liquid has reduced slightly, concentrating the flavors before you assemble the final bowls.

Broiling the Cheese

3. 3Broil the Cheese Crust
   Preheat your broiler to high. Ladle the hot soup into individual oven-safe crocks. Top each crock generously with shredded Gruyere cheese. Place the crocks on a baking sheet and broil for 2 to 4 minutes, or until the cheese is melted, bubbly, and browned. Garnish with fresh parsley and serve immediately while hot.
   Look for The cheese should be bubbling and golden brown with crispy edges.
   Tip Watch the crocks closely under the broiler to prevent the cheese from burning.

The cheese should form a solid, melted cap over the surface of the bowl. It must be bubbly and golden, with no raw or unmelted spots remaining on the surface of the soup.

Common mistakes

Avoid high heat when caramelizing the onions, as this will burn the sugars rather than developing their sweet, deep flavor. If the onions look like they are browning too fast, reduce the heat immediately.

Do not skip the resting time for the beef, as it allows the juices to redistribute, ensuring the meat remains tender when shredded into the final soup.

How to tell it’s done

The beef is perfectly done when it reaches an internal temperature of 145°F (63°C) and is fork-tender, meaning it pulls apart easily with minimal pressure.

The cheese crust is finished when it is fully melted, bubbling vigorously, and displays patches of deep golden brown.

Let the soup rest for a few minutes after broiling to allow the cheese to set slightly before serving.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest