Name: French Onion Beef Short Rib Soup
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 25 min
Cuisine: French-American
Ingredients: 2 lbs beef short ribs (bone-in or boneless); 1 tbsp olive oil; Salt and black pepper (to season); 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; 6 slices of French baguette (toasted); 1½ cups shredded Gruyère or Swiss cheese; Chopped fresh parsley (for garnish)

Description

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.

Love soul-warming meals like this? Subscribe to get more cozy recipes delivered straight to your inbox!

Ingredients

Scale

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)

Cook Mode Prevent your screen from going dark

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.

Notes

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.

Prep Time: 25 minutes
Cook Time: 3 hours
Cuisine: French-American