If you adore the deep, savory flavors of French onion soup but crave something heartier and more indulgent, this French Onion Beef Short Rib Soup Recipe is an absolute must-try. Imagine tender, fall-off-the-bone beef short ribs swimming in a rich, caramelized onion broth, enhanced with just the right kick of red wine and thyme, all topped with crusty toasted baguette and bubbling Gruyère cheese. This soup is the perfect comfort bowl that warms both your soul and your appetite, making it a standout dish to enjoy any time you need a little culinary hug.
Ingredients You’ll Need
This recipe relies on a handful of simple yet essential ingredients, each bringing something unique to the bowl. From the luscious caramelized onions that form the flavor base, to the richly marbled short ribs that make this soup hearty and satisfying, every component plays an important role.
- 3 pounds bone-in beef short ribs: Provides tender, flavorful meat that melts into the broth.
- Salt and pepper: Essential for seasoning meat and controlling flavor depth throughout the cooking.
- 2 tablespoons olive oil: For browning the meat and adding a subtle fruity note.
- 3 tablespoons unsalted butter: Adds richness to caramelizing onions perfectly.
- 4 large yellow onions (thinly sliced): The heart of the soup, slowly caramelized to develop sweetness and depth.
- 4 garlic cloves (minced): For aromatic warmth and complexity.
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried): Brings earthiness and herbal brightness.
- 1 tablespoon balsamic vinegar: Balances sweetness with tang and deepens flavor layers.
- 1 cup dry red wine: Adds body and intensity, helping to deglaze and lift fond from the pot.
- 8 cups low-sodium beef broth: Creates a rich, beefy liquid foundation without overpowering saltiness.
- 1 bay leaf: Infuses subtle aromatic flavor.
- 1 baguette (sliced and toasted): Offers crisp texture and a perfect vehicle for the cheese topping.
- 2 cups shredded Gruyère cheese: Melts beautifully with a nutty, creamy finish that crowns the soup.
How to Make French Onion Beef Short Rib Soup Recipe
Step 1: Brown the Short Ribs
Start by seasoning your beef short ribs generously with salt and pepper. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat, then brown the ribs on all sides in batches. This step seals in the meat’s juices and creates flavorful browned bits, or fond, on the bottom of the pot — a foundation for your soup’s deep flavor.
Step 2: Caramelize the Onions
Reduce heat to medium and melt the butter. Add the thinly sliced yellow onions and a pinch of salt to draw out moisture, then patiently cook them, stirring often. This slow process takes about 30 to 40 minutes until the onions turn a gorgeous deep golden brown, releasing their natural sweetness which is the soul of this French Onion Beef Short Rib Soup Recipe.
Step 3: Add Garlic and Herbs
Once the onions are caramelized, stir in minced garlic and thyme leaves, cooking for 1 to 2 minutes until their aroma floods the kitchen. This adds layers of flavor that complement the beef and onions so beautifully.
Step 4: Deglaze and Build the Broth
Pour in balsamic vinegar and red wine to deglaze the pot, scraping the bottom to loosen any browned bits. Let the wine reduce by half, concentrating its flavor before returning the short ribs back to the pot. Then add beef broth and bay leaf, bringing the mixture to a boil before lowering to a gentle simmer for 2.5 to 3 hours, until the meat is meltingly tender.
Step 5: Shred the Meat and Final Seasoning
Remove the short ribs and bay leaf, then shred the meat off the bones, discarding fat and bones. Stir the shredded meat back into the broth and adjust seasoning with salt and pepper to taste. This finishing step ensures bold, balanced flavors in every spoonful.
Step 6: Prepare the Toppings
Ladle hot soup into oven-safe bowls and crown each serving with toasted baguette slices topped with shredded Gruyère cheese. Broil them for 2 to 3 minutes until the cheese bubbles and browns deliciously, creating that iconic, irresistible crust.
How to Serve French Onion Beef Short Rib Soup Recipe
Garnishes
A sprinkle of fresh thyme or finely chopped parsley adds a fresh pop of color and brightness that beautifully contrasts the soup’s richness. Don’t skip the golden Gruyère-topped toasts — they’re the perfect marriage of crunchy and melty textures.
Side Dishes
Pair this soup with a crisp green salad dressed lightly with lemon and olive oil to cut through the richness, or some roasted root vegetables for an earthy accompaniment that keeps the meal hearty and satisfying.
Creative Ways to Present
For a cozy gathering, serve the soup in rustic stoneware bowls with mini baguette toasts on the side sprinkled with extra cheese. You can also use small ramekins for individual servings, perfect for an elegant dinner party where everyone can appreciate their own bubbling cheesy topping.
Make Ahead and Storage
Storing Leftovers
This soup tastes even better the next day as the flavors marry and deepen, so store leftovers in an airtight container in the refrigerator for up to 3 days. Just be sure to cool it completely before refrigerating to keep the broth clear and fresh.
Freezing
You can freeze the soup well — omit the bread and cheese until serving, then freeze the soup base and shredded beef separately in airtight containers or freezer bags for up to 3 months. Thaw overnight in the fridge for best results.
Reheating
Gently reheat on the stovetop over low heat, stirring occasionally to prevent sticking. Add a splash of beef broth if needed to loosen the soup. Then prepare fresh toasted baguette slices and Gruyère cheese to broil right before serving, recreating that deliciously melty finish.
FAQs
Can I use boneless short ribs for this soup?
Absolutely. Boneless short ribs work well and save you the step of removing bones later, though bone-in adds extra richness to the broth during cooking.
What if I don’t have Gruyère cheese?
Swiss cheese is a great substitute and melts nicely, providing a similar nutty, creamy flavor. Avoid very mild or low-moisture cheeses which won’t melt the same way.
Is it possible to make this soup vegetarian?
You could replicate some of the flavors by using caramelized onions, vegetable broth, and hearty mushrooms, but it won’t have the same depth that the beef short ribs provide.
How long can I caramelize the onions for best flavor?
For this recipe, 30 to 40 minutes is ideal to develop maximum sweetness and rich brown color without burning. Stir often to ensure even cooking.
Can I make this on a slow cooker?
Yes! After browning the short ribs and caramelizing onions on the stovetop, transfer everything to a slow cooker and cook on low for 6 to 8 hours until the meat is tender.
Final Thoughts
This French Onion Beef Short Rib Soup Recipe will quickly become your go-to comfort dish when you need something both sophisticated and soul-satisfying. It brings together tender beef, sweet caramelized onions, and gooey cheese in a way that guarantees smiles all around the table. Give it a try and watch this classic flavor combo become your new favorite!
Print
French Onion Beef Short Rib Soup Recipe
- Prep Time: 30 minutes
- Cook Time: 3 hours 15 minutes
- Total Time: 3 hours 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: French-American
- Diet: Gluten Free
Description
A rich and hearty French Onion Beef Short Rib Soup featuring tender, slow-simmered beef short ribs enveloped in deeply caramelized onions and savory beef broth, topped with toasted baguette slices and melted Gruyère cheese, perfect for a comforting and indulgent meal.
Ingredients
Beef and Broth
- 3 pounds bone-in beef short ribs
- Salt and pepper to taste
- 2 tablespoons olive oil
- 8 cups low-sodium beef broth
- 1 bay leaf
Onion and Aromatics
- 3 tablespoons unsalted butter
- 4 large yellow onions, thinly sliced
- 4 garlic cloves, minced
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
- 1 tablespoon balsamic vinegar
- 1 cup dry red wine
Toppings
- 1 baguette, sliced and toasted
- 2 cups shredded Gruyère cheese
Instructions
- Season and Brown the Short Ribs: Generously season the beef short ribs with salt and pepper. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the short ribs on all sides in batches if needed, then remove and set aside.
- Caramelize the Onions: Reduce heat to medium and add butter. Once melted, add sliced onions and a pinch of salt. Cook, stirring frequently, until onions are deeply golden brown and caramelized, about 30–40 minutes.
- Sauté Garlic and Thyme: Add minced garlic and thyme to the onions and cook for 1–2 minutes until fragrant.
- Deglaze and Reduce: Stir in balsamic vinegar and red wine, scraping up any browned bits from the pot. Allow the wine to reduce by half.
- Simmer the Soup: Return short ribs to the pot, pour in beef broth, and add the bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 2.5 to 3 hours until the meat is tender and falling off the bone.
- Shred the Meat: Remove the short ribs and bay leaf. Shred the meat, discarding bones and excess fat, then return the shredded meat to the soup. Season with salt and pepper to taste.
- Prepare Topping and Broil: Ladle soup into oven-safe bowls, top with toasted baguette slices and shredded Gruyère cheese. Broil for 2–3 minutes until cheese is melted and bubbly. Serve immediately.
Notes
- Prepare the soup a day ahead to let the flavors deepen overnight.
- For a gluten-free version, use gluten-free bread or omit the toast.
- Substitute Swiss cheese for Gruyère if needed.
