If you’re craving something deeply comforting and bursting with flavor, you have to try this French Onion Beef Short Rib Soup Recipe. It’s the perfect blend of tender, melt-in-your-mouth beef short ribs coupled with richly caramelized onions and topped with gooey, bubbling Gruyère cheese. Every spoonful wraps you in warmth, making it an ideal dish for cozy nights when you want a little culinary hug. The harmony of beef, savory broth, and toasty cheesy bread will quickly turn this recipe into a favorite you’ll want to make again and again.
Ingredients You’ll Need
Don’t be fooled by this French Onion Beef Short Rib Soup Recipe’s complex flavors—its ingredients are delightfully straightforward and each one plays a crucial role in building that deep, satisfying taste and gorgeous texture you’ll love.
- Bone-in beef short ribs (2 lbs): The star of the dish, providing rich, tender meat and flavorful marrow.
- Salt and black pepper, to taste: Essential for seasoning the meat and balancing flavors.
- Olive oil (2 tablespoons): For searing the ribs and caramelizing onions beautifully.
- Yellow onions (4 large, thinly sliced): The heart of this soup with their sweet, caramelized goodness.
- Garlic (4 cloves, minced): Adds a subtle layer of aromatic depth.
- Balsamic vinegar (1 tablespoon): Brightens the flavor and enhances the sweetness of the onions.
- Tomato paste (1 tablespoon): Adds umami and helps build a luscious base.
- Dry red wine (1/2 cup): Used to deglaze and enrich the broth with a touch of acidity.
- Beef broth (8 cups): Creates the hearty liquid foundation of the soup.
- Fresh thyme (2 sprigs): Infuses the soup with subtle herbal notes.
- Bay leaf (1): Adds a fragrant, earthy aroma throughout the simmering process.
- Worcestershire sauce (1 tablespoon): Boosts complexity and deepens the savory taste.
- Baguette (1, sliced): The perfect vessel for toasting and topping with melted cheese.
- Gruyère cheese (2 cups shredded): Melts to a bubbling, golden perfection that crowns the soup.
How to Make French Onion Beef Short Rib Soup Recipe
Step 1: Sear the Short Ribs
Start by generously seasoning your bone-in beef short ribs with salt and black pepper. Heat up the olive oil in a large Dutch oven over medium-high heat, and then sear the ribs on all sides until they develop a rich, deep brown crust. This step locks in flavor and caramelizes those tasty bits that will later enhance your broth. It usually takes about 8 minutes total. Once browned, transfer the ribs to a plate—don’t worry, they’ll go right back in soon.
Step 2: Caramelize the Onions
Lower the heat to medium and add your thinly sliced yellow onions to the pot. This is where magic happens: slow cooking with occasional stirring for 25 to 30 minutes turns raw onions into a gooey, golden sweet base bursting with flavor. Then stir in minced garlic, balsamic vinegar, and tomato paste, cooking an additional 2 minutes to meld these vibrant tastes together.
Step 3: Deglaze and Simmer
Pour in the dry red wine to deglaze the pot, scraping up every browned bit stuck to the bottom. This not only adds flavor but prevents burning. Return the short ribs back to the pot with all their delicious juices. Add beef broth, fresh thyme sprigs, bay leaf, and Worcestershire sauce, bringing everything to a boil. Cover and reduce heat to a gentle simmer for 2.5 to 3 hours until the ribs are fall-apart tender and the broth is deeply flavorful.
Step 4: Shred Meat and Adjust Seasoning
Carefully remove the short ribs from the pot, discard the bones, and shred the meat back into bite-sized pieces. Return this tender beef into the soup, remove the thyme sprigs and bay leaf, then taste and adjust the seasoning with salt and pepper if necessary. Now your soup is ready for the final touch!
Step 5: Prepare the Cheese Toasts and Broil
While the soup finishes, toast slices of baguette under the broiler until golden. Ladle the hot soup into oven-safe bowls, top each with toasted bread slices, then heap on shredded Gruyère cheese. Place bowls under the broiler again for 2 to 3 minutes until the cheese melts to a bubbly, golden glory. Serve immediately and enjoy every temptingly cheesy spoonful.
How to Serve French Onion Beef Short Rib Soup Recipe
Garnishes
A sprinkle of freshly chopped parsley or a light dusting of cracked black pepper adds a burst of freshness right before serving. For the adventurous, a few drops of truffle oil over the melted cheese elevate the flavor even further, making you feel like you’re dining at a chic bistro in Paris.
Side Dishes
This hearty French Onion Beef Short Rib Soup Recipe pairs beautifully with a crisp green salad dressed in a simple vinaigrette to balance the richness. Roasted root vegetables or a creamy mashed potato can also round out your meal for those extra chilly evenings when you want maximum comfort on your plate.
Creative Ways to Present
Try serving the soup in rustic French onion soup crocks for an authentic touch. If you want a more casual approach, present open-faced mini baguette toasts topped with Gruyère on the side, allowing guests to dip and control their cheese-to-bread ratio. Whatever way you choose, presentation only enhances this soul-satisfying dish.
Make Ahead and Storage
Storing Leftovers
Leftover soup keeps well refrigerated in an airtight container for up to 3 days. The flavors deepen after a rest, making the next day’s bowl potentially even better. Just make sure to remove the bread topping before storing, as it won’t keep well in liquid.
Freezing
This soup freezes wonderfully. Keep it in freezer-safe containers without bread or cheese. Freeze for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge for best results.
Reheating
Reheat gently on the stovetop over medium heat, stirring occasionally to prevent sticking. Add a splash of beef broth if it seems too thick. Toast fresh baguette slices and shred fresh Gruyère for topping when serving again, so you get that same satisfying melt.
FAQs
Can I use boneless short ribs instead of bone-in?
Absolutely! Boneless short ribs will reduce the prep time since you don’t have to remove bones later. The flavor is still rich and satisfying, though bone-in often adds a bit more depth to the broth.
Is dry red wine necessary in this recipe?
The red wine adds acidity and complexity, which balances the sweetness of the caramelized onions. If you prefer to avoid alcohol, you can substitute with additional beef broth and a splash of balsamic vinegar, but the flavor won’t be quite the same.
Can I make this soup gluten-free?
Yes! Simply serve this French Onion Beef Short Rib Soup Recipe without the baguette or swap it for gluten-free bread. Just ensure your beef broth and Worcestershire sauce are also gluten-free varieties.
What cheese alternatives work if I don’t have Gruyère?
Swiss cheese is the closest substitute with a similar melt and nutty flavor. You could also try Emmental or even a mild mozzarella for that cheesy stretchiness, though it won’t be as traditionally flavorful.
How long should I caramelize the onions for the best taste?
Patience is key here—caramelize your onions low and slow for at least 25 to 30 minutes until they’re deeply golden and sweet. Rushing this step can leave you with sharp, raw onion flavor instead of the rich foundation every bite of this soup depends on.
Final Thoughts
There’s something incredibly rewarding about making this French Onion Beef Short Rib Soup Recipe from scratch. It’s a soul-warming experience that fills your kitchen with irresistible aromas and your belly with pure comfort. Whether you’re sharing it with loved ones or indulging in a hearty solo meal, this soup promises to become a staple you return to season after season. So roll up your sleeves and dive into the joy of creating a dish that’s truly worth every simmering minute.
Print
French Onion Beef Short Rib Soup Recipe
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: French-American
- Diet: Gluten Free
Description
This hearty French Onion Beef Short Rib Soup combines rich, tender beef short ribs with deeply caramelized onions and a flavorful broth. Topped with toasted baguette slices and melted Gruyère cheese, it’s a comforting and elegant dish perfect for chilly days.
Ingredients
Beef and Broth
- 2 lbs bone-in beef short ribs
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 8 cups beef broth
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 tablespoon Worcestershire sauce
Vegetables and Flavorings
- 4 large yellow onions, thinly sliced
- 4 cloves garlic, minced
- 1 tablespoon balsamic vinegar
- 1 tablespoon tomato paste
- 1/2 cup dry red wine
Toppings
- 1 baguette, sliced
- 2 cups shredded Gruyère cheese
Instructions
- Season and Sear the Beef: Generously season the short ribs with salt and black pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until browned, about 8 minutes total. Remove and set aside.
- Caramelize Onions: Reduce heat to medium and add the sliced onions to the pot. Cook, stirring occasionally, for 25–30 minutes until they become deeply caramelized and golden brown.
- Add Aromatics: Stir in minced garlic, balsamic vinegar, and tomato paste. Cook for another 2 minutes to develop flavors.
- Deglaze and Simmer: Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Return the seared short ribs to the pot. Add beef broth, thyme sprigs, bay leaf, and Worcestershire sauce. Bring to a boil, then reduce heat to low, cover, and simmer for 2.5 to 3 hours, until the beef is tender and falling off the bone.
- Shred Beef and Adjust Soup: Remove short ribs from the pot and discard the bones. Shred the meat and return it to the soup. Remove thyme sprigs and bay leaf. Taste and adjust seasoning with salt and pepper if needed.
- Prepare Toppings: While the soup simmers, toast the baguette slices under the broiler until golden and crisp.
- Assemble and Broil: Ladle the hot soup into oven-safe bowls. Top each with toasted baguette slices and a generous amount of shredded Gruyère cheese. Place under the broiler for 2–3 minutes until the cheese melts and bubbles.
- Serve: Serve the soup hot and enjoy a deliciously rich and comforting meal.
Notes
- For an even richer broth, prepare the soup a day ahead and refrigerate overnight to let the fat solidify so it can be skimmed off.
- You can substitute Gruyère cheese with Swiss cheese if needed.
- Using boneless short ribs will reduce the prep time required for shredding meat off the bone.
- To make this gluten-free, serve without the baguette or use gluten-free bread.
