French Onion Beef Short Rib Soup
French Onion Beef Short Rib Soup is a hearty and flavorful twist on the classic French onion soup. Tender, slow-braised beef short ribs enrich the savory caramelized onions and aromatic broth, creating a rich and comforting meal. Topped with toasted baguette slices and melted Gruyère cheese, this soup is perfect for cozy dinners, special occasions, or holiday gatherings. Its deep, complex flavors and melt-in-your-mouth textures make it a beloved comfort food with an elegant touch.
Equipment
- Large heavy-bottomed pot or Dutch oven
- Skillet (optional, for toasting bread)
- Ladle
- Oven-safe bowls or crocks (for serving with melted cheese)
Ingredients
- 2 lbs beef short ribs
- 4 large yellow onions, thinly sliced
- 4 cups beef broth
- 2 cups water
- 1 cup dry white wine (optional)
- 2 tablespoons butter
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 sprigs fresh thyme
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- Baguette slices, toasted
- 1 ½ cups shredded Gruyère cheese
Instructions
- Preheat oven to 325°F (163°C).
- Season beef short ribs with salt and pepper.
- Heat olive oil and butter in a large pot or Dutch oven over medium-high heat. Sear ribs on all sides until browned. Remove and set aside.
- Add sliced onions to the pot and cook slowly over medium-low heat until deeply caramelized (about 45 minutes), stirring occasionally.
- Add garlic and cook for another minute.
- Deglaze pot with white wine (if using), scraping up browned bits.
- Return ribs to the pot. Add beef broth, water, thyme, and bay leaf. Bring to a simmer.
- Cover and transfer to the oven. Braise for 2.5 to 3 hours, until meat is tender and falling off the bone.
- Remove ribs, shred meat, and discard bones. Return meat to the soup. Adjust seasoning with salt and pepper.
- Preheat broiler. Ladle soup into oven-safe bowls. Top each with toasted baguette slices and shredded Gruyère.
- Broil until cheese is melted and bubbly, about 2-3 minutes.
- Serve hot and enjoy!
Notes
- For the best flavor, use bone-in beef short ribs as they add richness to the broth.
- Caramelize the onions slowly over low heat to develop deep, sweet flavors without burning.
- Deglaze the pan with a dry white wine or sherry to add complexity to the soup.
- If you prefer a thicker broth, reduce the soup longer before serving.
- Gruyère cheese is traditional for topping; you can substitute with Swiss or mozzarella if needed.
- Use crusty French bread or baguette slices for the perfect topping under the melted cheese.
- This soup can be made ahead and reheated; flavors often improve after sitting overnight.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for longer storage.
- When reheating, add a splash of beef broth or water if the soup has thickened too much.
- For a vegetarian version, omit the beef and use vegetable broth, but note the flavor will differ significantly.