French Onion Beef Short Rib Soup

French Onion Beef Short Rib Soup is a rich, slow-cooked fusion of tender beef short ribs and caramelized onions in a savory broth, topped with crusty bread and melted cheese. It’s an elevated take on classic French onion soup, with extra depth and heartiness.

Why You’ll Love This Recipe

This soup offers a luxurious twist on a familiar comfort food. The beef short ribs add incredible flavor and richness, while the sweet caramelized onions and cheesy toast topping bring warmth and elegance to every bowl.

Ingredients

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

• Bone-in beef short ribs
• Olive oil
• Yellow onions, thinly sliced
• Garlic, minced
• Butter
• Fresh thyme
• Bay leaves
• Beef broth (preferably low sodium)
• Dry white wine (or extra broth)
• Salt
• Black pepper
• French bread or baguette slices
• Gruyère or Swiss cheese (shredded)

Directions

1. Season short ribs with salt and pepper. Sear in olive oil over medium-high heat until browned. Remove and set aside.
2. In the same pot, melt butter and add onions. Cook slowly until caramelized (30–40 minutes), stirring occasionally.
3. Add garlic and thyme; cook briefly.
4. Deglaze with white wine, scraping up browned bits. Add beef broth, bay leaves, and short ribs.
5. Cover and simmer on low heat for 2–3 hours, or until ribs are fall-apart tender. Remove ribs, shred meat, and return to soup.
6. Toast bread slices, top with cheese, and broil until bubbly.
7. Ladle soup into bowls and top each with a cheesy crouton.

Servings and timing

Serves 6. Prep time: 25 minutes. Cook time: 3 hours. Total: approx. 3 hours 25 minutes.

Variations

• Use boneless short ribs or chuck roast
• Replace Gruyère with mozzarella, fontina, or provolone
• Add a splash of balsamic vinegar for added depth
• Make it gluten-free with gluten-free bread and broth

Storage/Reheating

Store the soup base separately from the bread in the refrigerator for up to 4 days. Reheat on the stovetop until simmering. Prepare the bread topping fresh before serving. The soup can also be frozen without the bread for up to 2 months.

FAQs

Can I use another cut of beef?

Yes—chuck roast or stew meat works, but short ribs provide the richest flavor.

Is the wine necessary?

No—substitute with more beef broth if desired. Wine adds depth but isn’t essential.

How do I prevent the onions from burning?

Cook them low and slow, stirring frequently. Use a heavy-bottomed pot.

Can I make it in a slow cooker?

Yes—sear beef and caramelize onions first, then transfer everything to the slow cooker and cook on low for 8 hours.

What kind of bread is best?

Day-old French baguette or rustic sourdough slices work best for the cheesy topping.

How long do I need to caramelize the onions?

Typically 30–40 minutes over medium-low heat for proper caramelization.

Can I make it vegetarian?

You can use mushrooms instead of beef and vegetable broth, but it becomes a different dish.

Should I strain the broth?

It’s not necessary, but you can skim off fat or strain for a more refined presentation.

Can I add more vegetables?

Yes—try carrots or celery, but keep the focus on onions and beef for authenticity.

Can I use a different cheese?

Yes—Swiss, mozzarella, fontina, or even sharp provolone work well.

Conclusion

French Onion Beef Short Rib Soup is a bold and flavorful upgrade to the beloved classic. The combination of savory beef, sweet onions, and melty cheese creates a hearty dish perfect for cold days, special occasions, or a luxurious dinner at home.

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