Description
This French Onion Beef Short Rib Soup blends deeply caramelized onions, tender slow-simmered short ribs, and a golden, cheesy bread topping. It’s a rustic, comforting soup that feels restaurant-worthy yet simple enough to make at home. Perfect for chilly nights and hearty gatherings.
Ingredients
3–4 lbs bone-in beef short ribs
4 large yellow onions, thinly sliced
3 tbsp butter
1 tbsp olive oil
3 garlic cloves, minced
8 cups beef broth (low-sodium recommended)
1 tbsp Worcestershire sauce
1 bay leaf
4 sprigs fresh thyme (or 1 tsp dried thyme)
Salt & black pepper, to taste
1 baguette, sliced and toasted
2 cups shredded Gruyère (or Swiss cheese)
Instructions
Heat oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until deeply browned. Remove and set aside.
In the same pot, melt butter with olive oil. Add onions and cook over medium-low heat for 25–30 minutes, stirring often, until caramelized and golden brown.
Stir in garlic and cook for 1 minute. Deglaze with a splash of broth or Worcestershire, scraping up browned bits.
Return ribs to the pot. Add broth, Worcestershire, bay leaf, thyme, salt, and pepper. Bring to a gentle simmer.
Cover and cook on low heat for 2–3 hours, until the short ribs are fork-tender. Skim off any excess fat.
Remove ribs, shred meat, and discard bones. Return shredded beef to the pot.
Ladle soup into oven-safe bowls. Top with a toasted baguette slice and shredded Gruyère.
Place under the broiler until the cheese is melted, bubbly, and lightly browned.
Serve hot and enjoy!
Notes
For richer flavor, add ½ cup dry red wine when deglazing the onions.
Gruyère is classic, but Swiss, provolone, or white cheddar also work well.
To make ahead: Store the soup base separately, then add bread and cheese just before serving.
Soup base can be frozen (without bread/cheese) for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes