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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.  
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Servings: 6 servings
Course: Soup
Cuisine: French-inspired
Ingredients Method Notes

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

Method
 

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. Remove and set aside.
Caramelize the Onions:
  1. Reduce 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.
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 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:
  1. Remove the short ribs from the pot. Use two forks to shred the meat, discarding the bones and any excess fat.
  2. Return the shredded beef to the soup and stir well.
Prepare the Topping:
  1. Preheat the broiler to high.
  2. Ladle the soup into oven-safe bowls.
  3. Top each bowl with a slice of toasted baguette and a generous sprinkle of shredded Gruyère cheese.
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 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.