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