French Onion Beef Short Rib Soup

Deeply savory, comforting, and rich with caramelized flavor, this French Onion Beef Short Rib Soup takes classic French onion soup to the next level. Tender, fall-off-the-bone beef short ribs are simmered in a deeply flavored broth with sweet caramelized onions, fresh herbs, and topped with cheesy toasted bread. It’s the perfect cozy dish for a chilly day or a special dinner that feels like a warm hug in a bowl.

Want recipes like this delivered straight to your inbox? Subscribe now to get the latest culinary creations you’ll love.

Why You’ll Love This Recipe
Elevated Comfort – Traditional French onion soup meets hearty, flavorful beef short ribs.
Layered Depth – Slow-simmered onions and beef bones create a rich, restaurant-worthy broth.
Make-Ahead Friendly – Even better the next day.
Cozy & Filling – Perfect as a main dish soup.
Cheesy Topping – Gruyère-melted toasts make it irresistible.

Ingredients You’ll Need

For the Beef & Broth:

• 2 lbs bone-in beef short ribs
• Salt and pepper to taste
• 1 tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, smashed
• 2 sprigs fresh thyme
• 1 bay leaf
• 8 cups beef broth (preferably low-sodium)
• 1 tbsp Worcestershire sauce

For the Caramelized Onions:

• 3 large yellow onions, thinly sliced
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tsp sugar
• ½ tsp salt
• ¼ tsp black pepper
• 1 tsp balsamic vinegar (optional, for depth)

For the Topping:

• 1 baguette, sliced into ½-inch rounds
• 2 cups shredded Gruyère or Swiss cheese
• Fresh parsley (optional, for garnish)

Tools You’ll Need

• Large Dutch oven or soup pot
• Tongs
• Baking sheet
• Oven-safe soup bowls (for broiling)
• Ladle
• Cheese grater

Step-by-Step Instructions

Step 1: Sear the Short Ribs
Season short ribs with salt and pepper.
Heat olive oil in a large Dutch oven over medium-high heat.
Sear short ribs on all sides until browned, about 8 minutes total. Remove and set aside.

Step 2: Build the Broth
In the same pot, add chopped onion and garlic. Sauté for 2–3 minutes.
Return short ribs to the pot and add beef broth, thyme, bay leaf, and Worcestershire sauce.
Bring to a boil, then reduce to a low simmer. Cover and simmer for 2–2½ hours until ribs are fall-apart tender.

Step 3: Caramelize the Onions
While ribs are cooking, melt butter and olive oil in a large skillet over medium-low heat.
Add sliced onions, sugar, salt, and pepper.
Cook slowly for 30–40 minutes, stirring occasionally, until onions are deep golden brown.
Stir in balsamic vinegar, if using, and set aside.

Step 4: Shred the Beef
Once ribs are tender, remove them from the pot. Let cool slightly, then shred the meat and discard bones.
Skim excess fat from the broth. Return shredded beef to the pot and stir in caramelized onions.
Simmer uncovered for 15–20 minutes to meld flavors. Adjust seasoning to taste.

Step 5: Prepare the Cheese Toasts
Preheat broiler.
Arrange baguette slices on a baking sheet and toast under the broiler for 1–2 minutes per side until golden.
Top with shredded cheese and broil again until melted and bubbly.

Step 6: Assemble & Serve
Ladle hot soup into oven-safe bowls. Top with cheesy bread, or place bread in the soup and broil the entire bowl for a traditional French onion presentation.
Garnish with parsley if desired. Serve piping hot.

Tips for the Best French Onion Beef Short Rib Soup
Take Your Time – Low and slow cooking is key to developing deep flavors.
Use Bone-In Ribs – They add richness and body to the broth.
Don’t Rush the Onions – Proper caramelization builds sweet, savory depth.
Make Ahead – The flavors improve after a day in the fridge.
Customize the Cheese – Try provolone, mozzarella, or fontina if you prefer.

Serving Suggestions
Simple Green Salad – Lightens the richness of the soup.
Roasted Vegetables – Carrots or Brussels sprouts pair nicely.
Garlic Bread – For dipping and extra indulgence.
Glass of Sparkling Apple Cider or Iced Tea – Refreshing with the deep flavors.

How to Store & Reheat

Storing:

• Refrigerate: Keep in airtight containers for up to 4 days.
• Freeze: Freeze soup (without the bread topping) for up to 2 months. Thaw overnight in the fridge.

Reheating:

• Stovetop: Reheat gently over medium heat until hot.
• Microwave: Heat in 1-minute bursts, stirring in between.
• Toast fresh bread and add cheese before serving reheated portions.

Frequently Asked Questions

1. Can I make this in a slow cooker?
Yes—simmer short ribs and broth on low for 6–8 hours, then add caramelized onions and simmer for 30 minutes more.

2. Can I use boneless short ribs?
You can, but bone-in gives more depth to the broth.

3. What if I don’t have oven-safe bowls?
Just broil the cheese toasts separately and place them on top of each bowl before serving.

4. Is this soup very salty?
Use low-sodium broth and season to taste. The cheese and Worcestershire sauce add saltiness, so balance carefully.

5. Can I skip the bread topping?
Sure! The soup is delicious on its own or served with a side of crusty bread.

Final Thoughts
French Onion Beef Short Rib Soup is a luxurious, soul-warming meal that brings comfort and elegance to your table. With rich broth, sweet caramelized onions, and tender beef, every spoonful is packed with flavor. Top it with cheesy toast and you’ve got a dish that feels like a warm hug on a cold day.

Make it for Sunday supper, a dinner party, or just to treat yourself to something special. And don’t forget to share your bowls online—I’d love to see your cheesy creations!

Preparation Time: 25 minutes
Cooking Time: 3 hours
Cuisine: French-American Fusion

Nutritional Information (Per Serving):
Calories: 520 | Protein: 36g | Carbohydrates: 28g | Fat: 32g | Fiber: 3g | Sugar: 8g | Sodium: 740mg

Print