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Bowl of French Onion Beef Short Rib Soup with melted cheese and herbs.

French Onion Beef Short Rib Soup

This hearty and comforting soup combines tender, slow-cooked beef short ribs with the rich, caramelized sweetness of traditional French onion soup, topped with a cheesy baguette crouton. It's a satisfying meal perfect for a cozy evening.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 4 people
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

Main Section
  • 2-3 lbs Beef short ribs bone-in, trimmed
  • 2 tbsp Olive oil
  • 4 large Yellow onions thinly sliced
  • 4 cloves Garlic minced
  • 2 tbsp All-purpose flour
  • 1 cup Dry red wine such as Merlot or Cabernet Sauvignon
  • 6 cups Beef broth low sodium
  • 4 Fresh thyme sprigs
  • 2 Bay leaves
  • 1 tsp Salt or to taste
  • 1/2 tsp Black pepper or to taste
For Serving
  • 1 Baguette sliced 1-inch thick
  • 1 cup Gruyère cheese shredded

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Cutting board
  • Sharp knife
  • Ladle
  • Baking sheet

Method
 

Cooking Short Ribs and Onions
  1. Pat short ribs dry, season with salt and pepper, then brown them in olive oil in a Dutch oven over medium-high heat until deeply colored on all sides; remove and set aside.
  2. Add sliced onions to the same pot and cook over medium-low heat for 45-60 minutes, stirring occasionally, until deeply caramelized and golden brown.
  3. Stir in minced garlic and flour, cooking for 1 minute until fragrant; then deglaze the pot with red wine, scraping up any browned bits.
  4. Return the browned short ribs to the pot, add beef broth, thyme, and bay leaves, bringing to a simmer.
  5. Cover the Dutch oven and braise in a preheated 325°F (160°C) oven for 2.5 to 3 hours, or until the short ribs are fork-tender.
Serving
  1. Carefully remove the short ribs from the soup, shred the meat from the bones, and discard bones, thyme sprigs, and bay leaves; return shredded meat to the soup.
  2. Taste and adjust seasoning as needed, then ladle the hot soup into oven-safe bowls.
  3. Top each bowl with a baguette slice, generously sprinkle with shredded Gruyère cheese, and broil until the cheese is bubbly and golden brown.

Notes

For the best flavor, don't rush the caramelization of the onions. The longer and slower they cook, the sweeter and deeper the flavor will be. You can also prepare the short ribs ahead of time and assemble the soup just before serving.