French Onion Beef Short Rib Soup

Rich, comforting, and full of deep, savory flavor, this French Onion Beef Short Rib Soup takes the traditional French onion soup to the next level. Slow-braised beef short ribs are combined with caramelized onions, fresh herbs, and a beefy broth, then topped with crusty bread and gooey melted cheese. It’s a hearty, luxurious soup perfect for chilly nights or when you’re craving a bowl of gourmet comfort.

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Why You’ll Love This Recipe
Decadent & Satisfying – Fall-off-the-bone beef short ribs in a rich, onion-laden broth.
Comfort Food Elevated – Combines French onion soup elegance with slow-cooked meatiness.
Perfect for Entertaining – A beautiful and impressive dish to serve to guests.
Make-Ahead Friendly – Tastes even better the next day.
Cheesy, Crunchy Topping – Because no French onion soup is complete without it.

Ingredients You’ll Need

For the Beef Short Ribs:

• 2 lbs beef short ribs (bone-in or boneless)
• 1 tbsp olive oil
• Salt and black pepper (to season)

For the Onion Soup Base:

• 3 tbsp unsalted butter
• 5 large yellow onions, thinly sliced
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp sugar (helps with caramelization)
• 4 garlic cloves, minced
• 1 tbsp fresh thyme leaves (or 1 tsp dried)
• 2 tbsp all-purpose flour (for thickening)
• 6 cups beef broth (low sodium preferred)
• 1 tbsp soy sauce (adds umami depth)
• 1 tsp Worcestershire sauce
• 2 bay leaves

For the Topping:

• 6 slices of French baguette (toasted)
• 1½ cups shredded Gruyère or Swiss cheese
• Chopped fresh parsley (for garnish)

Tools You’ll Need

• Dutch oven or large soup pot
• Tongs
• Wooden spoon or spatula
• Cheese grater
• Baking sheet or broiler-safe soup bowls
• Ladle

Step-by-Step Instructions

Step 1: Sear the Short Ribs
Pat the beef short ribs dry and season generously with salt and black pepper.
Heat 1 tbsp olive oil in a Dutch oven over medium-high heat.
Sear the short ribs on all sides until deeply browned, about 3–4 minutes per side.
Remove the ribs and set aside on a plate.

Step 2: Caramelize the Onions
In the same pot, melt butter with 1 tbsp olive oil.
Add sliced onions, salt, and sugar.
Cook on medium-low heat for 35–40 minutes, stirring often, until the onions are deeply golden and caramelized.
Add garlic and thyme and cook for another 2 minutes.

Step 3: Build the Broth
Sprinkle flour over the onions and stir to coat; cook for 1–2 minutes.
Gradually add beef broth, stirring constantly to avoid lumps.
Stir in soy sauce, Worcestershire sauce, and bay leaves.
Return seared short ribs to the pot.

Step 4: Simmer Until Tender
Bring to a boil, then reduce heat to low.
Cover and simmer for 2½ to 3 hours, until the short ribs are fork-tender.
Once done, remove the ribs and bay leaves.
Shred the meat and discard the bones. Return shredded meat to the pot.
Taste and adjust seasoning with salt and pepper if needed.

Step 5: Prepare the Topping
While the soup simmers, toast baguette slices until crisp.
Preheat the broiler on high.
Ladle hot soup into oven-safe bowls, top with a slice of toasted baguette, and sprinkle generously with shredded Gruyère.
Place the bowls on a baking sheet and broil for 2–3 minutes, or until the cheese is melted and bubbly.

Step 6: Garnish & Serve
Carefully remove the bowls from the broiler and garnish with fresh parsley.
Serve hot and enjoy with extra bread on the side for dipping.

Tips for Perfect French Onion Beef Short Rib Soup
Caramelize Low & Slow – Don’t rush the onions; their sweetness develops over time.
Sear for Flavor – A good sear on the ribs adds depth to the broth.
Choose Quality Broth – Use low-sodium, high-quality beef broth for the best taste.
Use Broiler-Safe Bowls – Make sure your serving bowls can handle the heat.
Add Wine (Optional) – You can add ½ cup of grape juice for a slight fruity acidity.

Serving Suggestions
With Crusty Bread – Always a classic for dipping.
Side Salad – A light green salad with vinaigrette balances the richness.
Roasted Vegetables – Try roasted carrots or Brussels sprouts.
As a Main Course – This soup is hearty enough to be the star of your meal.
Family Dinner – Serve in a large pot and let everyone ladle their own bowl.

How to Store & Reheat

Storing:
Refrigerate: Cool completely and store in an airtight container for up to 4 days.
Freeze: This soup freezes well (without the cheese topping) for up to 2 months.

Reheating:
Stovetop: Reheat gently in a pot over medium heat until warmed through.
Microwave: Heat individual bowls in 1-minute increments, stirring in between.
Re-toast bread and add fresh cheese before broiling again if desired.

Frequently Asked Questions

1. Can I make this ahead of time?
Yes! This soup actually tastes better the next day after the flavors meld.

2. Can I use a different cut of beef?
Yes, chuck roast or beef stew meat also work, but short ribs offer the best richness.

3. What’s the best cheese substitute for Gruyère?
Swiss, mozzarella, or provolone are good options.

4. Can I skip the bread topping?
Absolutely. Serve with crusty bread on the side if you prefer.

Final Thoughts
French Onion Beef Short Rib Soup is everything you want in a bowl: bold flavors, melt-in-your-mouth meat, sweet caramelized onions, and a cheesy, crusty topping that’s irresistible. It’s a dish that’s both rustic and elegant—perfect for impressing guests or treating yourself on a quiet night in.

Make it once, and you’ll be adding it to your comfort food rotation for years to come. Don’t forget to leave a review and share your photos!

Preparation Time: 25 minutes
Cooking Time: 3 hours
Cuisine: French-American

Nutritional Information (Per Serving):
Calories: 460 | Protein: 30g | Carbohydrates: 22g | Fat: 30g | Fiber: 3g | Sodium: 540mg

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