French Onion Beef Short Rib Soup: A Cozy, Flavorful Classic

Few dishes are as comforting as a steaming bowl of French Onion Beef Short Rib Soup. Combining the rich, savory essence of French onion soup with the hearty depth of slow-cooked beef short ribs, this dish is the perfect way to warm up on a cold evening.

Imagine tender, fall-off-the-bone beef mingling with caramelized onions in a luxurious broth, all topped with a crispy slice of bread and gooey melted Gruyère cheese. This recipe isn’t just a meal; it’s an experience that brings warmth and comfort to every bite.

Why You’ll Love French Onion Beef Short Rib Soup

This soup is a crowd-pleaser for good reason. Here’s what makes it irresistible:

• Hearty and Satisfying: The beef short ribs add richness and protein to make this soup a complete meal.
• Classic Comfort Food: The combination of caramelized onions and melted cheese is a timeless favorite.
• Perfect for Special Occasions: This dish is impressive enough for guests but comforting enough for family dinners.
• Make-Ahead Friendly: Prepare it in advance and reheat when needed—this soup tastes even better the next day!

Ingredients for French Onion Beef Short Rib Soup

Here’s everything you’ll need to create this delicious, restaurant-quality soup at home.

For the Soup

For the Topping

Step-by-Step Instructions for French Onion Beef Short Rib Soup

1. Sear the Beef Short Ribs

1. Heat olive oil in a Dutch oven over medium-high heat.
2. Season the short ribs with salt and pepper.
3. Sear the short ribs for 3–4 minutes on each side until browned.
4. Remove the short ribs from the pot and set them aside.

2. Caramelize the Onions

1. Reduce the heat to medium and add butter to the same pot.
2. Add the sliced onions and cook, stirring occasionally, for 25–30 minutes until golden and caramelized.
3. Stir in the minced garlic and cook for another 1–2 minutes.

3. Build the Soup Base

1. Return the seared short ribs to the pot.
2. Add the beef broth, Worcestershire sauce, bay leaf, and thyme.
3. Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for 2–3 hours, or until the short ribs are tender and falling off the bone.

4. Shred the Beef

1. Remove the short ribs from the pot and shred the meat using two forks.
2. Discard the bones and any excess fat.
3. Return the shredded beef to the soup and stir well.

5. Prepare the Topping

1. Preheat your broiler to high.
2. Ladle the soup into oven-safe bowls.
3. Place a slice of toasted baguette on top of each bowl and sprinkle with shredded Gruyère.

6. Broil and Serve

1. Place the bowls under the broiler for 2–3 minutes, or until the cheese is melted and bubbly.
2. Carefully remove the bowls from the oven.
3. Garnish with a sprinkle of fresh thyme if desired and serve hot.

Tips for Perfect French Onion Beef Short Rib Soup

1. Take Your Time with the Onions

Caramelizing the onions slowly ensures they develop a deep, sweet flavor. Be patient—this step is key to the soup’s richness.

2. Use High-Quality Beef Broth

A good-quality broth makes all the difference. Homemade or low-sodium store-bought options work best.

3. Sear the Short Ribs

Searing locks in flavor and creates delicious browned bits that enhance the soup’s depth.

4. Adjust the Cheese

Gruyère is traditional, but Swiss, provolone, or even sharp cheddar can be used if you prefer.

5. Make it Ahead

This soup tastes even better the next day as the flavors meld together. Reheat gently on the stovetop for best results.

Nutritional Information (Per Serving)

Creative Variations of French Onion Beef Short Rib Soup

1. Red Wine Infusion

Add ½ cup of dry red wine to the soup base for an extra layer of flavor.

2. Spicy Kick

Incorporate red pepper flakes or a splash of hot sauce for a spicy twist.

3. Gluten-Free Option

Use gluten-free bread for the topping and ensure your Worcestershire sauce is gluten-free.

4. Vegetarian Twist

Replace the short ribs with mushrooms and use vegetable broth for a hearty meat-free version.

5. Herb Upgrade

Experiment with fresh rosemary or sage to complement the thyme.

Frequently Asked Questions (FAQs)

1. Can I use boneless short ribs?

Yes, but bone-in short ribs provide a richer flavor to the broth.

2. Can I freeze this soup?

Absolutely! Let the soup cool completely, then store it in an airtight container for up to 3 months. Thaw in the refrigerator before reheating.

3. What’s the best way to reheat leftovers?

Reheat the soup on the stovetop over medium heat. Add a little broth if needed to adjust the consistency.

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

Yes! After searing the short ribs and caramelizing the onions, transfer everything to a slow cooker and cook on low for 6–8 hours.

5. What sides go well with this soup?

Pair it with a simple green salad, roasted vegetables, or extra crusty bread for dipping.

6. Can I make this soup dairy-free?

You can skip the cheese topping or use a dairy-free cheese alternative to suit your dietary needs.

A Final Ladle: Why You Should Try This Recipe

French Onion Beef Short Rib Soup is more than just a meal—it’s a cozy, indulgent treat that fills your kitchen with mouthwatering aromas and your bowl with pure comfort. Whether it’s for a special dinner or a simple family meal, this soup is guaranteed to impress.

Ready to Cook?

Grab your Dutch oven, stock up on ingredients, and prepare to wow your taste buds with this unforgettable dish. Once you try it, you’ll want to make it again and again!

French Onion Beef Short Rib Soup: A Cozy, Flavorful Classic

Print Recipe

French Onion Beef Short Rib Soup is a hearty, comforting dish that combines tender, fall-off-the-bone beef short ribs, caramelized onions, and a rich broth. Topped with toasted bread and gooey melted Gruyère cheese, this recipe is perfect for cozy nights or impressing dinner guests. With layers of flavor and a luxurious presentation, it’s a meal that warms the soul.

 

• Author: ating
• Prep Time: 20 minutes
• Cook Time: 3 hours 30 minutes
• Total Time: 3 hours 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop and Broiler
• Cuisine: French-Inspired

Ingredients

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For the Soup:

• 2 lbs beef short ribs (bone-in)
• 3 large yellow onions (thinly sliced)
• 4 tbsp unsalted butter
• 1 tbsp olive oil
• 3 cloves garlic (minced)
• 6 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 bay leaf
• 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
• Salt and pepper to taste

For the Topping:

• 6 slices baguette or crusty bread
• 1½ cups Gruyère or Swiss cheese (shredded)

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Instructions

• Sear the Beef Short Ribs:
  • Heat olive oil in a Dutch oven over medium-high heat.
  • Season the short ribs with salt and pepper.
  • Sear the short ribs for 3–4 minutes on each side until browned. Remove and set aside.
• Caramelize the Onions:
  • Reduce heat to medium and add butter to the same pot.
  • Add the sliced onions and cook, stirring occasionally, for 25–30 minutes until golden and caramelized.
  • Stir in the minced garlic and cook for another 1–2 minutes.
• Build the Soup Base:
  • Return the seared short ribs to the pot.
  • Add the beef broth, Worcestershire sauce, bay leaf, and thyme.
  • Bring to a simmer, then reduce heat to low. Cover and cook for 2–3 hours, or until the short ribs are tender and falling off the bone.
• Shred the Beef:
  • Remove the short ribs from the pot. Use two forks to shred the meat, discarding the bones and any excess fat.
  • Return the shredded beef to the soup and stir well.
• Prepare the Topping:
  • Preheat the broiler to high.
  • Ladle the soup into oven-safe bowls.
  • Top each bowl with a slice of toasted baguette and a generous sprinkle of shredded Gruyère cheese.
• Broil and Serve:
  • Place the bowls under the broiler for 2–3 minutes, or until the cheese is melted and bubbly.
  • Carefully remove from the oven, garnish with fresh thyme if desired, and serve hot.

Notes

• Caramelize Slowly: Patience is key to achieving deeply flavored, golden onions.
• Sear for Flavor: Browning the short ribs adds depth to the broth.
• Cheese Variations: Swap Gruyère for Swiss, provolone, or sharp cheddar if preferred.
• Make Ahead: This soup tastes even better the next day as the flavors meld.