Description

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.

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.

Prep Time: 20 minutes
Cook Time: 3 hours 30 minutes
Category: Soup
Method: Stovetop and Broiler
Cuisine: French-Inspired