This French Onion Beef Short Rib Soup is the epitome of decadent comfort food. It marries two beloved classics into one unforgettable meal: the deep, savory, and sweet complexity of traditional French onion soup with the rich, fall-off-the-bone tenderness of slow-braised beef short ribs. The result is a soul-warming, incredibly flavorful soup with a broth that tastes like it has been simmering for days.
This is the kind of recipe reserved for a cozy Sunday or a special occasion when you want to create something truly spectacular. The process of caramelizing the onions and slow-braising the beef builds layers upon layers of flavor, all crowned with the essential bubbly, golden-brown Gruyère crouton.
Why You’ll Love This Recipe
- Restaurant-Quality Flavor: A truly luxurious and impressive soup that tastes like it came from a fine dining restaurant.
- Ultimate Comfort Food: The perfect, hearty meal for a cold day.
- Incredible Tenderness: The short ribs become unbelievably tender and succulent after the slow braise.
- Make-Ahead Friendly: The flavors deepen and become even better the next day.
Ingredients
- 3 lbs Bone-In Beef Short Ribs
- 4 large Yellow Onions, thinly sliced
- 4 cloves Garlic, minced
- 1 cup Dry Red Wine (like Cabernet Sauvignon or Merlot)
- 8 cups High-Quality Beef Broth
- 4 sprigs Fresh Thyme
- 2 Bay Leaves
- 4 tablespoons Unsalted Butter
- 2 tablespoons Olive Oil
- 1/4 cup All-Purpose Flour
- For Serving: 1 Baguette, sliced; 2 cups shredded Gruyère cheese
- Salt and Black Pepper, to taste
Step-by-Step Instructions
- Sear the Short Ribs: Pat the short ribs dry and season generously with salt and pepper. Dredge them lightly in flour. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the short ribs on all sides until deeply browned. Remove from the pot and set aside.
- Caramelize the Onions: Reduce the heat to medium-low. Add the butter and the sliced onions to the pot. Cook slowly, stirring occasionally, for 30-40 minutes, until the onions are deeply caramelized, soft, and jammy. This step is crucial and should not be rushed.
- Build the Soup Base: Add the minced garlic and cook for one minute until fragrant. Pour in the red wine to deglaze the pot, scraping up all the browned bits from the bottom. Let the wine reduce by about half.
- Simmer: Return the seared short ribs to the pot. Pour in the beef broth and add the fresh thyme sprigs and bay leaves. Bring to a simmer, then reduce the heat to low, cover, and cook for 2.5 to 3 hours, or until the short ribs are completely tender and falling off the bone.
- Shred the Meat: Carefully remove the short ribs and bones from the soup. Discard the bones, thyme stems, and bay leaves. Once the meat is cool enough to handle, shred it into bite-sized pieces and return it to the soup.
- Prepare Croutons: While the soup finishes, preheat your broiler. Arrange the baguette slices on a baking sheet and toast them lightly under the broiler. Flip them, top generously with shredded Gruyère cheese, and broil until the cheese is melted and bubbly.
- Serve: Ladle the hot soup into bowls and top with one or two of the cheesy croutons. Serve immediately.
Tips & Variations
- Pro Tip: The key to an amazing French onion soup base is patience. Allow the onions to caramelize slowly over low heat to develop their deep, sweet flavor.
- Slow Cooker Method: After searing the ribs and caramelizing the onions, you can transfer everything to a slow cooker and cook on low for 6-8 hours.
- Different Cut of Beef: If you can’t find short ribs, a well-marbled chuck roast, cut into large cubes, is a great substitute.
- Cheese Variations: While Gruyère is classic for its nutty flavor and excellent melting, you can also use Swiss, provolone, or even a mix of cheeses.
Frequently Asked Questions (FAQ)
- Can I make this soup ahead of time?
- Absolutely. The soup (without the croutons) can be made up to 3 days in advance and stored in the refrigerator. The flavor will only improve. Reheat gently on the stovetop.
- Why do you use bone-in short ribs?
- The bones add a significant amount of flavor and collagen to the broth as it simmers, creating a richer, more full-bodied soup.
- Do I have to use wine?
- The wine adds a critical layer of acidic depth. If you prefer not to use it, you can deglaze with a bit more beef broth and a splash of balsamic vinegar.
Serving Suggestions
- For the classic presentation, serve the soup in oven-safe bowls. Place the toasted (untopped) baguette slice on the soup, cover with Gruyère, and place the bowls under the broiler until the cheese is bubbly and golden. Be very careful when handling the hot bowls.
French Onion Beef Short Rib Soup
French Onion Beef Short Rib Soup is a soul-warming delight, perfect for chilly evenings. Featuring tender beef short ribs simmered in a rich broth with caramelized onions, and topped with bubbly Gruyère cheese and sourdough bread, this dish is hearty, comforting, and elegant enough for gatherings.
Ingredients
Equipment
Method
- Prepare the ingredients by slicing onions and cutting beef short ribs into manageable pieces.
- In a large pot, melt butter over medium heat. Add onions and cook for about 30 minutes until caramelized and golden brown.
- Push onions aside, add the short ribs, and sear until browned on all sides (5–7 minutes).
- Pour in beef broth, add thyme and bay leaves, and bring to a gentle boil. Reduce heat and simmer uncovered for about 2 hours until ribs are tender.
- Preheat oven to 350°F (175°C). Ladle soup into oven-safe bowls, top each with sourdough bread and shredded Gruyère. Bake for 15–20 minutes until cheese is melted and bubbly.
Notes
Use homemade beef broth for the richest flavor. For an extra-decadent topping, brush sourdough slices with olive oil and toast before adding cheese. Leftovers keep in the fridge up to 3 days. Reheat gently on the stovetop and refresh in the oven with cheese topping.
