French Onion Beef Short Rib Soup Recipe – Hearty Comfort Food Dinner Idea
This French Onion Beef Short Rib Soup Recipe is the ultimate comfort food for cold nights. Tender, slow-braised short ribs are simmered with caramelized onions in a rich, savory broth, then topped with toasted bread and gooey melted cheese. It’s a luxurious twist on the classic French onion soup, combining deep flavors with hearty textures. Perfect for family dinners, holiday gatherings, or anytime you crave a warm, satisfying meal.
Equipment
- Dutch oven or heavy pot
- Frying pan
- Wooden spoon
- Oven-safe soup bowls
- Baking tray
- Pastry brush
Ingredients
- 2 lbs bone-in beef short ribs
- 4 large onions, thinly sliced
- 3 tbsp butter or olive oil
- 1 cup red wine or sherry
- 8 cups beef stock
- 3 garlic cloves, minced
- 2 bay leaves
- 4 sprigs thyme
- Salt & pepper to taste
- 1 baguette or sourdough loaf, sliced
- 2 cups Gruyère cheese, grated
Instructions
- Sear Ribs: Season ribs, sear in Dutch oven until browned. Remove and set aside.
- Caramelize Onions: Cook onions in butter low and slow for 30–40 minutes until golden.
- Build Broth: Deglaze pot with wine, scraping browned bits. Return ribs, add stock, garlic, thyme, bay leaves. Simmer 2–3 hours until ribs are tender.
- Prepare Toast: Slice bread, toast lightly, then top with Gruyère.
- Assemble: Ladle soup into oven-safe bowls, place cheesy toast on top. Broil until bubbling and golden.
- Serve: Rest soup 15 minutes before serving to allow flavors to meld.
Notes
- Variations: Swap Gruyère for Comté or Emmental; add mushrooms or leeks for extra depth.
- Healthier Adaptations: Use leaner beef cuts, reduced-sodium broth, and wholegrain bread.
- Storage: Refrigerate for 3 days or freeze broth (without bread topping) for up to 3 months.
- Pro Tip: Always use bone-in ribs for richer stock and flavor.