French Onion Beef Short Rib Soup

Why You’ll Love This Recipe

This French Onion Beef Short Rib Soup is everything you could want in a hearty, flavorful soup. The slow-braised beef short ribs melt tenderly into a rich broth, while the caramelized onions lend a sweet, savory touch that brings the dish to life. The addition of melted cheese and toasted bread creates the perfect finish, making each spoonful irresistible. It’s a comforting, indulgent meal that feels like a special treat, ideal for cold weather or when you need something satisfying and filling.

Ingredients

• 2 pounds beef short ribs

• 2 tablespoons olive oil

• 3 large onions, thinly sliced

• 4 cloves garlic, minced

• 4 cups beef broth

• 1 cup dry red wine

• 2 teaspoons fresh thyme (or 1 teaspoon dried thyme)

• 1 bay leaf

• Salt and pepper to taste

• 4 slices of baguette or French bread

• 2 cups Gruyère cheese, shredded

• 1 tablespoon butter

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 350°F (175°C).

2. In a large pot or Dutch oven, heat olive oil over medium-high heat. Season the short ribs with salt and pepper, then brown the ribs on all sides, about 5 minutes. Remove the short ribs from the pot and set aside.

3. In the same pot, add sliced onions and cook over medium heat until caramelized, stirring occasionally, about 25-30 minutes. Add the garlic and cook for an additional minute.

4. Pour in the wine, scraping the browned bits off the bottom of the pot. Let the wine simmer for 3-4 minutes.

5. Return the short ribs to the pot and add the beef broth, thyme, and bay leaf. Bring to a simmer, then cover and place in the oven. Cook for 2 to 2 ½ hours, or until the beef is tender and easily pulls apart.

6. Remove the short ribs from the pot and shred the meat. Return the meat to the soup and discard the bones.

7. Meanwhile, butter the slices of baguette or French bread and toast them in the oven until golden brown.

8. Ladle the soup into bowls, place a slice of toasted bread on top of each, and sprinkle with shredded Gruyère cheese.

9. Place the bowls under the broiler for 2-3 minutes, until the cheese is melted and bubbly.

10. Serve hot and enjoy!

Servings and Timing

• Servings: 6

• Preparation Time: 15 minutes

• Cook Time: 2 ½ hours

• Total Time: 3 hours

Variations

• Vegetarian Version: Skip the short ribs and use vegetable broth instead of beef broth. Add extra mushrooms for an earthy flavor.

• Different Cheeses: While Gruyère is traditional, feel free to use Swiss, mozzarella, or a mix of cheeses for a different twist.

• Spicy Kick: Add a pinch of crushed red pepper flakes or a dash of hot sauce to bring some heat to the soup.

Storage/Reheating

• Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days.

• Freezing: This soup can also be frozen for up to 3 months. Let it cool completely before transferring to a freezer-safe container.

• Reheating: Reheat on the stovetop over medium heat until warmed through. If the soup is too thick, add a little more broth to reach your desired consistency. For the bread and cheese topping, you may want to broil it again for a few minutes after reheating.

FAQs

1. Can I use a slow cooker for this recipe?

Yes, you can! Brown the short ribs in a skillet, then transfer them to the slow cooker. Add the onions, garlic, wine, broth, thyme, and bay leaf, and cook on low for 6-8 hours, or until the beef is tender.

2. Can I make this soup ahead of time?

Absolutely! The soup actually tastes even better the next day as the flavors have time to meld. Just store it in the refrigerator and reheat when ready to serve.

3. Can I use bone-in short ribs?

Yes, bone-in short ribs will work perfectly. Just be sure to remove the bones after cooking and before serving.

4. What kind of bread is best for the topping?

Baguette or French bread is ideal for making the perfect crispy topping, but you can also use sourdough or any hearty bread.

5. Can I use other types of cheese?

Yes, Gruyère is traditional, but you can substitute Swiss, mozzarella, or even cheddar for a different flavor.

6. How do I make sure the onions caramelize properly?

Patience is key! Cook the onions on medium heat, stirring frequently. Avoid cranking the heat up too high, as this can cause the onions to burn instead of caramelizing.

7. Can I use a different cut of beef?

If you don’t have short ribs, you can substitute with beef chuck roast or stew meat. However, the short ribs do add a lot of flavor and richness to the soup.

8. Can I add vegetables to the soup?

Yes, vegetables like carrots, celery, and parsnips can be added to the soup for extra texture and flavor.

9. Can I make this soup gluten-free?

Yes, just be sure to use gluten-free bread for the topping and check your beef broth to ensure it’s gluten-free.

10. How do I prevent the soup from being too salty?

Use low-sodium beef broth and adjust the salt at the end of the cooking process after tasting the soup. This way, you can control the salt level more accurately.

Conclusion

French Onion Beef Short Rib Soup is the ultimate comfort food, perfect for cold weather and special occasions alike. With tender beef, sweet caramelized onions, and a rich, flavorful broth, topped with a cheesy, toasty finish, it’s a meal that’s sure to impress. Whether you’re feeding a crowd or just enjoying a cozy dinner, this soup is a guaranteed winner.

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French Onion Beef Short Rib Soup combines the rich, savory flavors of slow-cooked short ribs and caramelized onions in a hearty, soul-warming broth. This comforting dish, topped with gooey melted cheese and crusty bread, is the perfect meal to enjoy on a chilly evening.

• Author: Janet
• Prep Time: 15 minutes
• Cook Time: 2 ½ hours
• Total Time: 3 hours
• Yield: 6 servings
• Category: Soup
• Method: Oven, Stovetop
• Cuisine: French
• Diet: Low Fat

Ingredients

2 pounds beef short ribs

2 tablespoons olive oil

3 large onions, thinly sliced

4 cloves garlic, minced

4 cups beef broth

1 cup dry red wine

2 teaspoons fresh thyme (or 1 teaspoon dried thyme)

1 bay leaf

Salt and pepper to taste

4 slices of baguette or French bread

2 cups Gruyère cheese, shredded

1 tablespoon butter

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Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large pot or Dutch oven, heat olive oil over medium-high heat. Season the short ribs with salt and pepper, then brown the ribs on all sides, about 5 minutes. Remove the short ribs from the pot and set aside.
3. In the same pot, add sliced onions and cook over medium heat until caramelized, stirring occasionally, about 25-30 minutes. Add the garlic and cook for an additional minute.
4. Pour in the wine, scraping the browned bits off the bottom of the pot. Let the wine simmer for 3-4 minutes.
5. Return the short ribs to the pot and add the beef broth, thyme, and bay leaf. Bring to a simmer, then cover and place in the oven. Cook for 2 to 2 ½ hours, or until the beef is tender and easily pulls apart.
6. Remove the short ribs from the pot and shred the meat. Return the meat to the soup and discard the bones.
7. Meanwhile, butter the slices of baguette or French bread and toast them in the oven until golden brown.
8. Ladle the soup into bowls, place a slice of toasted bread on top of each, and sprinkle with shredded Gruyère cheese.
9. Place the bowls under the broiler for 2-3 minutes, until the cheese is melted and bubbly.
10. Serve hot and enjoy!

Notes

• Vegetarian Version: Skip the short ribs and use vegetable broth instead of beef broth. Add extra mushrooms for an earthy flavor.
• Different Cheeses: While Gruyère is traditional, feel free to use Swiss, mozzarella, or a mix of cheeses for a different twist.
• Spicy Kick: Add a pinch of crushed red pepper flakes or a dash of hot sauce to bring some heat to the soup.
• Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
• Freezing: This soup can also be frozen for up to 3 months. Let it cool completely before transferring to a freezer-safe container.
• Reheating: Reheat on the stovetop over medium heat until warmed through. If the soup is too thick, add a little more broth to reach your desired consistency. For the bread and cheese topping, you may want to broil it again for a few minutes after reheating.

Nutrition

• Serving Size: 1 bowl
• Calories: 450
• Sugar: 7g
• Sodium: 800mg
• Fat: 22g
• Saturated Fat: 9g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 35g
• Cholesterol: 95mg