Name: French Onion Beef Short Rib Soup
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: French-American
Ingredients: 2.5 lbs beef short ribs; 4 large onions, thinly sliced; 3 tbsp butter; 3 cloves garlic, minced; 1 tsp fresh thyme (or 1/2 tsp dried thyme); 1 bay leaf; 6 cups beef broth; 1 cup red wine; Salt and pepper to taste; 1 baguette, sliced; 1 1/2 cups grated Gruyère or Swiss cheese

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This French Onion Beef Short Rib Soup blends the deep flavors of caramelized onions with tender short rib beef, all simmered in a rich broth. Topped with cheesy toasted bread, it’s the perfect dish for cold days and comforting nights.

Why You’ll Love This Recipe

Combining the elegance of French onion soup with the richness of beef short ribs, this dish is layered with flavor and texture. It’s a comforting, elevated version of two beloved classics.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Beef short ribs
Onions (thinly sliced)
Butter
Garlic
Fresh thyme
Bay leaf
Beef broth
Red wine
Salt and pepper
Baguette slices
Gruyère or Swiss cheese (grated)

directions

Brown the Short Ribs: Season and sear ribs in a Dutch oven. Remove and set aside.
Caramelize Onions: In the same pot, melt butter and cook onions slowly until deeply golden.
Deglaze: Add garlic and red wine to the pot. Simmer briefly.
Simmer: Return beef to pot with herbs and broth. Simmer for 2.5–3 hours.
Toast Bread: Bake baguette slices until crisp, then top with cheese and broil.
Serve: Ladle soup into bowls and top with cheesy bread.

Servings and timing

Serves 6.
Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes

Variations

Use Brisket: Brisket is a great alternative to short ribs.
Add Mushrooms: Sautéed mushrooms can deepen the flavor.
Skip Wine: Substitute with extra broth if preferred.
Spicy Version: Add a pinch of cayenne or black pepper.

storage/reheating

Refrigerate leftovers up to 4 days. Reheat gently on the stove. Bread should be prepared fresh for best texture. Soup base freezes well for up to 2 months.

FAQs

Can I make it in a slow cooker?

Yes, after browning, cook on low for 8 hours.

What’s the best cheese for topping?

Gruyère is traditional, but Swiss or mozzarella can also be used.

Do I need to strain the broth?

Optional, but it helps remove bones and bits before serving.

Can I use boneless ribs?

Yes, but bone-in adds more depth to the broth.

Can I omit the wine?

Yes, use more beef broth and a splash of balsamic vinegar.

What bread is best for topping?

French baguette or rustic sourdough slices work best.

Can I make it ahead?

Yes, it’s even better the next day.

How do I store leftovers?

Keep soup and bread separate. Store soup in the fridge or freezer.

How can I thicken the broth?

Reduce longer or add a small slurry of cornstarch.

Can I add vegetables?

Carrots or parsnips can be added for more body.

Conclusion

French Onion Beef Short Rib Soup is a comforting blend of robust beef and sweet onions, topped with golden, cheesy bread. Perfect for winter nights or a luxurious soup course.

French Onion Beef Short Rib Soup

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French Onion Beef Short Rib Soup is a luxurious, comforting soup combining deeply caramelized onions with rich, tender beef short ribs, all simmered in a savory broth and topped with cheesy toasted bread.

Author: Emma Harper
Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes
Yield: 6 servings 1x
Category: Soup
Method: Braising
Cuisine: French-American
Diet: Halal

Instructions

Season short ribs with salt and pepper. In a large Dutch oven over medium-high heat, sear short ribs until browned on all sides. Remove and set aside.
Reduce heat to medium. Add butter and onions to the pot. Cook slowly, stirring occasionally, until deeply caramelized (30–40 minutes).
Stir in garlic and cook for 1 minute. Pour in red wine to deglaze the pot, scraping up any browned bits.
Return short ribs to the pot. Add beef broth, thyme, and bay leaf. Bring to a simmer, then cover and cook on low heat for 2.5–3 hours, or until meat is tender and falling off the bone.
While soup simmers, toast baguette slices in the oven at 375°F (190°C) until crisp. Top with grated cheese and broil until melted and golden.
Remove bay leaf and thyme sprigs from the soup. Optionally, remove bones and shred beef before serving.
Ladle soup into bowls, top each with a cheesy toast, and serve hot.