When two soul-warming dishes come together, magic happens. French onion soup, with its deeply caramelized onions and gooey cheese topping, has long been a comfort food icon. Add in the melt-in-your-mouth richness of braised beef short ribs, and suddenly, you’ve got a soup that’s not just a starter—it’s the main event.
This isn’t your everyday beef soup. It’s a hearty, flavor-packed bowl of goodness, slow-simmered to perfection, layered with textures, and topped with bubbling cheese and crusty bread. Whether you’re cooking for a cozy night in, impressing dinner guests, or simply feeding your soul on a chilly day, this dish has you covered.
Let’s dive into the rich history and inspiration behind this comforting creation.
French Onion Beef Short Rib Soup: The Ultimate Cozy Meal
- Total Time: 3 hrs 20 mins
- Yield: 6 servings
- Diet: Halal
Description
A rich and comforting soup made with tender beef short ribs, caramelized onions, and a savory broth, topped with toasted bread and melted cheese like a classic French onion soup.
Ingredients
- 3 lbs beef short ribs
- 2 tbsp olive oil
- 4 large yellow onions, thinly sliced
- 4 cloves garlic, minced
- 2 tbsp unsalted butter
- 1 tbsp fresh thyme leaves (or 1 tsp dried)
- 2 bay leaves
- 1/2 cup dry red wine
- 8 cups beef broth
- 1 tbsp Worcestershire sauce
- Salt and black pepper, to taste
- 1 baguette, sliced and toasted
- 2 cups shredded Gruyère cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Season beef short ribs with salt and pepper.
- In a large Dutch oven, heat olive oil over medium-high heat and sear short ribs on all sides until browned. Remove and set aside.
- In the same pot, melt butter and add onions. Cook over medium-low heat, stirring occasionally, until caramelized (about 30–40 minutes).
- Add garlic, thyme, and bay leaves, stirring for 1–2 minutes until fragrant.
- Pour in red wine to deglaze the pot, scraping up browned bits.
- Return short ribs to the pot, add beef broth and Worcestershire sauce, and bring to a simmer.
- Cover and cook on low heat for 2–2.5 hours, until short ribs are tender and falling off the bone.
- Remove ribs, shred the meat, and discard bones. Return meat to the soup.
- Ladle soup into oven-safe bowls, top each with a slice of toasted baguette and a generous amount of Gruyère cheese.
- Broil until cheese is melted and bubbly, then garnish with parsley and serve hot.
Notes
- For deeper flavor, prepare the soup a day ahead and let it sit overnight before reheating and serving.
- If Gruyère is unavailable, substitute with Swiss or provolone cheese.
- Use homemade beef broth if possible for richer taste.
- Prep Time: 20 mins
- Cook Time: 3 hrs
- Category: Soup
- Method: Stovetop & Broiler
- Cuisine: French-American
Ingredients for French Onion Beef Short Rib Soup
A rich, slow-simmered French onion beef short rib soup starts with the right ingredients. These aren’t just components—they’re building blocks of comfort, flavor, and depth.
Core Ingredients You’ll Need
- 2½ to 3 lbs beef short ribs, bone-in for maximum flavor
- 4 to 5 large yellow onions, thinly sliced
- 3 tablespoons olive oil
- 1 tablespoon butter
- 4 garlic cloves, minced
- 8 cups low-sodium beef broth, preferably homemade or high quality
- 2 teaspoons fresh thyme (or 1 teaspoon dried)
- 1 bay leaf
- 1 tablespoon aged balsamic vinegar, for a tangy finish
- Salt and black pepper, to taste
For the Topping
- 6 slices of crusty French bread
- 1½ cups grated Gruyère cheese (or Swiss as an alternative)
- Optional: A sprinkle of chopped parsley for garnish
How to Make French Onion Beef Short Rib Soup
This dish may sound fancy, but making French onion beef short rib soup is totally doable—even for beginner cooks. All it takes is time, patience, and the right steps.
Step 1: Sear the Short Ribs
Heat olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Season the short ribs with salt and pepper, then sear on all sides until browned. This locks in flavor and creates that rich, beefy base. Remove and set aside.
Step 2: Caramelize the Onions
In the same pot, add butter and the thinly sliced onions. Stir frequently and cook low and slow—about 30–40 minutes—until they’re golden, sweet, and jammy. Don’t rush this; it’s the heart of the soup.
Step 3: Build the Broth
Add garlic, thyme, and balsamic vinegar. Stir until fragrant. Return the ribs to the pot, pour in the beef broth, toss in the bay leaf, and simmer on low for 2 to 2½ hours, until the beef is fall-apart tender.
Step 4: Broil and Serve
Ladle soup into oven-safe bowls, top with bread and cheese, then broil until bubbly. That cheesy crust is pure magic.
Essential Equipment for Making French Onion Beef Short Rib Soup
You don’t need a gourmet kitchen to pull off French onion beef short rib soup. With a few reliable tools, you can craft a restaurant-worthy bowl right at home.
Heavy-Bottomed Dutch Oven or Large Soup Pot
This is the workhorse of the recipe. A Dutch oven retains heat evenly and allows for beautiful searing of the short ribs and slow caramelization of onions. It’s where most of the flavor magic happens.
Sharp Chef’s Knife
You’ll need a solid knife for slicing onions paper-thin and trimming any excess fat from the short ribs. A sharp blade makes the prep work faster and safer.
Cutting Board
Use a large, sturdy board for all your prep. If possible, dedicate one to meat and another to vegetables to avoid cross-contamination.
Wooden Spoon or Silicone Spatula
Perfect for stirring onions without damaging the pan. You’ll want something gentle yet strong enough to scrape up those flavorful brown bits.
Oven-Safe Soup Bowls
Since French onion soup is finished under the broiler, you’ll need bowls that can handle high heat. Regular ceramic or porcelain bowls won’t cut it—choose ones labeled broiler-safe.
Baking Sheet
To catch any cheese overflow while broiling, place the bowls on a baking sheet. It keeps cleanup easy and your oven spotless.
Creative Variations of French Onion Beef Short Rib Soup
One of the best things about French onion beef short rib soup is how customizable it is. Whether you’re looking to tweak it for dietary needs, switch up the flavor profile, or use what you’ve got on hand, this dish is as flexible as it is delicious.
Try Different Cuts of Beef
No short ribs? No problem. Chuck roast, brisket, or even stew meat can be swapped in. Just make sure to brown the meat well before simmering. You might not get the same fall-off-the-bone richness, but the depth of flavor will still shine.
Go Mushroom-Heavy for a Hearty Vegetarian Version
If you’re skipping meat, don’t skip the umami. Caramelized onions paired with sautéed mushrooms (like cremini or shiitake) and a rich veggie broth can create a surprisingly beefy-tasting onion soup without the beef.
Change the Cheese Game
Classic Gruyère is nutty and melty, but feel free to experiment. Swiss, provolone, or sharp cheddar all broil beautifully. Each brings its own twist to the crusty topping.
Want more cheesy inspiration?
Add a Sweet or Tangy Kick
Some folks stir in a splash of balsamic vinegar or apple cider vinegar just before serving. Others toss in a teaspoon of brown sugar to enhance the onion’s natural sweetness. Both ways work—it’s your bowl, your rules.
Make It a Meal
Add cooked barley, farro, or even tiny pasta like orzo for a heartier, stew-like vibe. It turns your soup into a complete one-pot dinner.
FAQs About French Onion Beef Short Rib Soup
You’ve got questions—understandably so. This isn’t your average weeknight soup. Below, we answer some of the most common questions folks ask before making this rich, savory beef and onion soup at home.
Why caramelize the onions for so long?
Because that’s where the magic happens! Slowly caramelizing onions—we’re talking 30 to 40 minutes—draws out their natural sugars. Rushing this step means you’ll miss the deep, sweet-savory flavor that defines French onion soup.
Can I make this soup ahead of time?
Absolutely. In fact, French onion beef short rib soup often tastes better the next day. Just store the soup base (without bread or cheese) in the fridge for up to 3 days. When you’re ready to serve, reheat the soup, then top with toasted bread and melted cheese before broiling.
What’s the best cheese for broiling?
Gruyère is the traditional choice—nutty, melty, and golden under the broiler. But Swiss, fontina, or even mozzarella can work if you want to mix it up. Just make sure it melts well and browns nicely.
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