French Onion Beef Short Rib Soup
This recipe is the best of both worlds—classic French onion soup meets tender, fall-off-the-bone beef short ribs.
It’s deeply savory, loaded with caramelized onions and rich broth, then finished with toasted baguette slices and gooey melted Gruyère. It’s comfort food with a gourmet twist.
Why You’ll Love This Recipe:
Ultra comforting and flavorful. Slow-cooked beef short ribs create a rich, meaty broth.
Elevated twist on a French classic. The addition of shredded beef makes it hearty enough for a full meal.
Golden, cheesy topping. That bubbling Gruyère and toasted baguette is pure magic.
Great for make-ahead meals or an impressive dinner party starter.
Key Ingredients:
Beef Short Ribs (Bone-in): Adds deep flavor and richness to the broth.
Yellow Onions: Slowly caramelized—they’re the heart of the soup.
Butter & Olive Oil: Helps develop flavor through browning and caramelizing.
Beef Broth: Use high-quality or homemade for best results.
Worcestershire Sauce & Thyme: Boosts the savory depth and adds herbal notes.
Gruyère Cheese: Melts beautifully for that signature bubbly top.
Baguette Slices: Toasted to hold up in the soup.
French Onion Beef Short Rib Soup
Ingredients:
For the Soup:
2 lbs beef short ribs: Bone-in for maximum flavor.
3 large yellow onions, thinly sliced: The star of French onion soup!
4 tablespoons unsalted butter: For caramelizing the onions.
1 tablespoon olive oil: To sear the short ribs.
3 garlic cloves, minced: Adds depth to the broth.
6 cups beef broth: Use high-quality broth for the best flavor.
1 tablespoon Worcestershire sauce: Enhances the savory notes.
1 bay leaf: For a subtle herbal aroma.
1 teaspoon fresh thyme leaves: Or 1/2 teaspoon dried thyme.
Salt and pepper, to taste: To season.
For Topping:
6 slices of baguette or crusty bread: Toasted.
1 1/2 cups shredded Gruyère or Swiss cheese: Melts beautifully over the soup.
Instructions:
Step 1: Sear the Short Ribs
In a large Dutch oven, heat olive oil over medium-high heat.
Season the short ribs with salt and pepper, then place them in the pot.
Sear for 3–4 minutes per side, or until they’re beautifully browned all over.
Transfer them to a plate and set aside.
Step 2: Caramelize the Onions
Reduce the heat to medium and add the butter to the pot.
Toss in the sliced onions and cook slowly, stirring every few minutes.
Let them caramelize for 25–30 minutes until they’re deep golden brown and sweet-smelling.
Add the minced garlic and cook for 1–2 minutes until fragrant.
Step 3: Build the Soup Base
Return the seared short ribs to the pot.
Pour in the beef broth, then add Worcestershire sauce, bay leaf, and thyme.
Stir everything together.
Bring the mixture to a gentle simmer, then cover and cook on low for 2–3 hours.
The meat should be tender and falling off the bone.
Remove the short ribs from the pot.
Shred the meat and discard the bones.
Return the shredded beef to the soup and stir to combine.
Taste and adjust the salt and pepper if needed.
Step 4: Make the Cheesy Bread Topping
Preheat your broiler.
Toast slices of baguette until crisp.
Ladle hot soup into oven-safe bowls, top each with a slice of toasted bread, and sprinkle generously with Gruyère or Swiss cheese.
Place the bowls under the broiler for 2–3 minutes, until the cheese is bubbly and golden.
Watch closely to avoid burning.
Step 5: Serve and Enjoy
Carefully remove the bowls from the oven and serve immediately.
Garnish with a little fresh thyme for extra aroma and beauty.
Cozy comfort in every spoonful!
Recipe Notes:
Caramelize onions low and slow. Don’t rush this step—it’s key to the soup’s depth of flavor.
Bone-in ribs are worth it. The bones release collagen and richness into the broth.
Use oven-safe bowls when broiling the cheese—ceramic or enamel is best.
Let the soup sit a few minutes before serving so the flavors can settle.
If you don’t have Gruyère, Swiss, provolone, or mozzarella are good substitutes.
Nutrition Information
(Per serving, approx. 6 servings):
Calories: 480–550 | Protein: 30–35g | Fat: 25–30g | Carbs: 25–30g | Fiber: 2g | Sodium: ~900mg (varies by broth and cheese)
Kitchen Equipment Needed:
Dutch oven or heavy-bottomed pot
Tongs or spatula
Sharp knife & cutting board
Oven-safe soup bowls or ramekins
Broiler or oven with broil setting
Cheese grater
Recipe Swaps and Variations:
No short ribs? Use chuck roast, beef shank, or even rotisserie chicken for a quicker version.
Make it vegetarian: Skip the beef and use mushroom broth, adding sautéed mushrooms for meaty texture.
Gluten-free option: Use gluten-free bread for the topping or skip the bread entirely.
Lighter version: Use leaner beef and reduce butter slightly.
Add wine: A splash of dry white or red wine can be added while caramelizing onions for depth.
How to Store Leftovers:
Store soup in an airtight container in the fridge for up to 4 days.
Reheat gently on the stovetop. Add a splash of broth if it thickens.
Freeze without the cheesy bread topping for up to 2 months. Thaw and reheat, then add fresh toast and cheese under the broiler.
Food and Drink Pairings:
Serve with: A fresh green salad, roasted Brussels sprouts, or garlic mashed potatoes.
Drink with: Red wine (Cabernet, Syrah, or Pinot Noir), dry cider, or sparkling water with lemon.
For dessert: A light fruit tart or chocolate mousse pairs wonderfully after this rich soup.
Frequently Asked Questions:
Can I use boneless short ribs?
Yes, but bone-in adds more flavor and richness to the broth.
What’s the best cheese for the topping?
Gruyère is traditional, but Swiss, provolone, or mozzarella will work in a pinch.
Can I make this in advance?
Absolutely. The soup tastes even better the next day—just reheat and add fresh toast and cheese.
Can I skip the broiler step?
Yes, you can melt the cheese on toast in a toaster oven or in the soup pot with the lid on.
Is this soup spicy?
Not at all—it’s savory and rich.
You can add a pinch of red pepper flakes if you want some heat.
How long should I caramelize the onions?
For the best flavor, cook them slowly for 25–30 minutes until deeply golden.
What’s the best way to toast the baguette slices?
Brush lightly with olive oil and toast under the broiler or in a 375°F oven for 5–7 minutes.
How do I know when the short ribs are done?
They should be fork-tender and easily pull away from the bone—this takes about 2–3 hours on low simmer.
Can I use a slow cooker?
Yes—after caramelizing the onions, transfer everything to a slow cooker and cook on low for 6–8 hours.
Do I need to skim the fat?
Optional, but recommended—especially if your short ribs are very fatty.
Skim any excess from the surface before serving.