French Onion Beef Short Rib Soup – Rich, Hearty & Irresistible!
Warm up with this luxurious twist on a classic! French Onion Beef Short Rib Soup combines deeply caramelized onions, tender braised short ribs, and a rich beef broth, all crowned with toasted sourdough and melty Gruyère cheese. It’s the ultimate comfort food for chilly nights, dinner parties, or when you want to impress with minimal effort. Slow-simmered flavor, restaurant-quality results—right from your kitchen.
Equipment
- Dutch oven or heavy-bottomed pot
- Wooden spoon
- Chef’s knife
- Cutting board
- Oven-safe soup bowls
- Broiler or oven
Ingredients
- 2.5 lbs bone-in beef short ribs
- 4 large yellow or sweet onions, thinly sliced
- 2 tbsp olive oil or butter
- 1 cup dry white or red wine
- 6 cups beef broth (preferably homemade or low-sodium)
- 2 bay leaves
- 4 sprigs fresh thyme
- Salt and pepper to taste
- 6 slices crusty bread (French baguette or sourdough)
- 2 cups shredded Gruyère (or Comté/Swiss)
Instructions
Sear the Short Ribs:
- Season ribs with salt and pepper. Heat oil in a Dutch oven over medium-high heat. Sear ribs until browned on all sides. Remove and set aside.
Caramelize the Onions:
- Add sliced onions to the pot with a bit more oil or butter. Cook over medium-low heat for 45–60 minutes, stirring often, until deeply golden and sweet.
Deglaze and Simmer:
- Pour in wine to deglaze the pot, scraping up browned bits. Add broth, herbs, and seared ribs. Cover and simmer for 2.5–3 hours until meat is tender.
Shred and Return Meat:
- Remove ribs, discard bones, shred meat, and return to the pot. Simmer uncovered for 15 minutes to concentrate flavors.
Assemble and Broil:
- Preheat broiler. Ladle soup into oven-safe bowls. Top with toasted bread and shredded cheese. Broil until bubbly and golden.
Notes
- Make Ahead: Soup base can be made a day in advance for deeper flavor.
- Cheese Swap: Try Comté or Swiss if Gruyère isn’t available.
- Vegetarian Option: Use mushrooms and veggie broth instead of beef.
- Wine-Free Version: Deglaze with balsamic vinegar or apple cider vinegar.
- Texture Tip: Toast bread well to avoid sogginess under the broiler.