French Onion Beef Short Rib Soup is a rich and comforting dish that combines the deep, savory flavors of classic French onion soup with the melt-in-your-mouth tenderness of braised beef short ribs. The slow-cooked caramelized onions, beefy broth, and cheesy toasted bread make this soup an indulgent and satisfying meal.
Why You’ll Love This Recipe
- Deep, Savory Flavor: A rich broth infused with caramelized onions and beefy goodness.
- Melt-in-Your-Mouth Short Ribs: Slow-braised to perfection for tender, juicy meat.
- Classic French Onion Elements: Topped with cheesy, golden-brown bread for the ultimate finish.
- Perfect for Special Occasions: Elegant enough for a dinner party but comforting for any day.
- Make-Ahead Friendly: The flavors deepen as it sits, making it even better the next day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Soup Base:
- Beef short ribs (bone-in for maximum flavor)
- Yellow onions (thinly sliced)
- Butter
- Olive oil
- Garlic (minced)
- Beef broth
- Red wine (dry, such as Cabernet Sauvignon)
- Worcestershire sauce
- Fresh thyme
- Bay leaves
- Salt and black pepper
For the Topping:
- Baguette or sourdough (sliced)
- Gruyère or Swiss cheese (shredded)
- Parmesan cheese (optional)
Directions
Step 1: Sear the Short Ribs
- Season the Beef:
- Pat the short ribs dry and season generously with salt and black pepper.
- Sear the Ribs:
- In a large Dutch oven, heat olive oil over medium-high heat.
- Sear the short ribs on all sides until browned (about 4-5 minutes per side).
- Remove and set aside.
Step 2: Caramelize the Onions
- Melt Butter and Sauté:
- In the same pot, melt butter and add sliced onions.
- Cook on low heat, stirring occasionally, until deeply caramelized (about 40-50 minutes).
- Add Garlic and Deglaze:
- Stir in garlic and cook for 1 minute.
- Pour in red wine to deglaze the pan, scraping up browned bits.
Step 3: Simmer the Soup
- Add the Broth and Short Ribs:
- Pour in the beef broth, Worcestershire sauce, thyme, and bay leaves.
- Return short ribs to the pot.
- Slow Cook:
- Cover and simmer on low for 2.5-3 hours until the beef is fall-apart tender.
- Shred the Meat:
- Remove short ribs, discard bones, and shred the meat.
- Return the shredded beef to the soup.
Step 4: Prepare the Cheesy Topping
- Toast the Bread:
- Preheat oven to 400°F (200°C).
- Arrange baguette slices on a baking sheet and toast until golden.
- Add Cheese:
- Sprinkle toasted bread with Gruyère and Parmesan.
- Broil for 2-3 minutes until bubbly.
Step 5: Serve
- Ladle the soup into bowls, top with cheesy toast, and enjoy!
Servings and Timing
- Servings: 4-6
- Prep Time: 15 minutes
- Cooking Time: 3 hours
- Total Time: 3 hours 15 minutes
Variations
- Spicy Kick: Add a pinch of red pepper flakes for extra heat.
- No Wine: Replace wine with additional beef broth.
- Creamy Version: Stir in a splash of heavy cream for a richer texture.
- Gluten-Free: Use gluten-free bread for the topping.
- Extra Herbs: Add rosemary or bay leaves for deeper flavor.
Storage/Reheating
- Storage: Keep in an airtight container in the fridge for up to 4 days.
- Reheating: Warm on the stovetop over low heat or microwave for 2 minutes.
- Freezing: Freeze soup without the bread topping for up to 3 months. Thaw before reheating.
FAQs
Can I make this in a slow cooker?
Yes! Sear the ribs and caramelize the onions first, then transfer to a slow cooker and cook on low for 8 hours.
What’s the best wine for this soup?
A dry red wine like Cabernet Sauvignon or Merlot adds depth.
Can I use boneless short ribs?
Yes, but bone-in ribs add extra richness to the broth.
How do I get perfectly caramelized onions?
Cook them low and slow, stirring occasionally, for about 40-50 minutes.
Can I make this ahead of time?
Absolutely! The soup tastes even better the next day as the flavors develop.
What’s the best cheese for the topping?
Gruyère is classic, but Swiss or Provolone also work well.
Can I add mushrooms?
Yes! Sautéed mushrooms add an extra umami boost.
What bread is best for the toasts?
A crusty baguette or sourdough works best for soaking up the broth.
Can I thicken the soup?
Yes! A cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) can help thicken it.
What sides go well with this soup?
A simple green salad or roasted vegetables complement the dish perfectly.
Conclusion
French Onion Beef Short Rib Soup is the ultimate comfort meal, packed with deep flavors, tender braised beef, and a cheesy, crispy topping. Whether for a cozy night in or an impressive dinner, this dish will satisfy every craving. Try it today and enjoy a warm, savory bowl of perfection!
Print
French Onion Beef Short Rib Soup
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 45 minutes
- Yield: Serves 4-6 1x
- Category: Main Course, Soup
- Method: Braising, Slow Cooking
- Cuisine: French-Inspired
Description
This hearty and comforting soup takes traditional French onion soup to the next level by adding fall-apart tender beef short ribs, slow-cooked in a rich, oniony broth. Topped with crispy Gruyère toasts, this dish is the perfect combination of savory, cheesy, and deeply umami flavors.
Ingredients
For the Short Ribs & Broth:
- 2 lbs bone-in beef short ribs
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika (optional)
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 tbsp tomato paste
- 4 cups beef broth
- 1 cup red wine (or extra broth)
- 2 sprigs fresh thyme
- 1 bay leaf
For the Caramelized Onions:
- 3 large yellow onions, thinly sliced
- 2 tbsp butter
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp sugar (optional, helps caramelization)
- 1 tbsp balsamic vinegar
For the Gruyère Toasts:
- 1 baguette, sliced
- 1 cup Gruyère cheese, shredded
- 1 tbsp melted butter
Instructions
1. Sear the Short Ribs:
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Season short ribs with salt, pepper, and smoked paprika.
- Sear the ribs on all sides until deeply browned (about 3-4 minutes per side).
- Remove the ribs and set aside.
2. Build the Broth:
- In the same pot, add onions and garlic. Sauté for 2 minutes.
- Stir in tomato paste and cook for another 1 minute.
- Pour in red wine, scraping up any browned bits from the bottom.
- Add beef broth, thyme, and bay leaf, then return the short ribs to the pot.
- Bring to a simmer, cover, and cook on low heat for 2.5 to 3 hours, until the short ribs are fall-apart tender.
3. Caramelize the Onions:
- While the short ribs cook, heat butter and olive oil in a large pan over medium-low heat.
- Add sliced onions, salt, and sugar, stirring occasionally.
- Cook for 45-50 minutes, until the onions are deep golden brown.
- Stir in balsamic vinegar and cook for another 2 minutes.
4. Shred the Beef & Combine:
- Once the short ribs are tender, remove them from the pot and shred the meat.
- Discard the bones and bay leaf, then return the shredded beef to the broth.
- Stir in the caramelized onions and simmer for 10 more minutes.
5. Prepare the Gruyère Toasts:
- Preheat the broiler.
- Brush baguette slices with melted butter and place them on a baking sheet.
- Top each slice with shredded Gruyère cheese.
- Broil for 2-3 minutes, until the cheese is bubbly and golden brown.
6. Serve & Enjoy:
- Ladle the soup into bowls.
- Top with Gruyère toasts or serve them on the side.
Notes
- No red wine? Substitute with extra beef broth.
- Want it even richer? Add 1 tbsp Worcestershire sauce for extra umami.
- Make it ahead! The soup tastes even better the next day after the flavors develop.
- Slow Cooker Method: Sear the ribs, then add all broth ingredients to a slow cooker. Cook on low for 8 hours.