Name: French Onion Beef Short Rib Soup Recipe
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 3 h 50 min
Cuisine: French-Inspired
Ingredients: 3 pounds bone-in beef short ribs; 2 tablespoons olive oil; 4 large yellow onions, thinly sliced; 3 garlic cloves, minced; 2 tablespoons tomato paste; 1 cup dry red wine; 8 cups beef broth; 2 sprigs fresh thyme; 2 bay leaves; 2 teaspoons Worcestershire sauce; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 baguette, sliced and toasted; 2 cups shredded Gruyère cheese; 1/2 cup grated Parmesan cheese

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If you crave comfort food that’s both decadent and soul-soothing, French Onion Beef Short Rib Soup is going to steal your heart. This is not your average onion soup; it transforms rich beef short ribs and caramelized onions into a luscious, deeply savory broth—topped with crispy toasted baguette and piles of melted Gruyère. Every spoonful is a harmonious blend of sweet, nutty, and meaty flavors, destined to warm you up from the inside out. Whether you serve this beauty on a chilly night or for a special dinner with friends, it’s one of those recipes that truly feels like a warm hug in a bowl.

French Onion Beef Short Rib Soup Recipe - Recipe Image

Ingredients You’ll Need

The magic of French Onion Beef Short Rib Soup is in its simple, carefully chosen ingredients. Each plays its part in layering flavors and bringing irresistible richness, aroma, and texture. Keep these staples in mind, and you’ll achieve pure, slow-cooked perfection!

Beef Short Ribs (3 pounds, bone-in): Essential for deep, meaty flavor and luscious, tender bites throughout the soup.
Olive Oil (2 tablespoons): Helps sear and brown the ribs, unlocking umami-rich caramelization.
Yellow Onions (4 large, thinly sliced): The star for that classic French onion sweetness—long, slow caramelization is key.
Garlic (3 cloves, minced): Adds a savory aromatic depth that wakes up all the other flavors.
Tomato Paste (2 tablespoons): Brings a touch of brightness and deepens the color of the broth.
Dry Red Wine (1 cup): Picks up the browned bits and infuses the soup with richness and a hint of acidity.
Beef Broth (8 cups): Forms the hearty backbone of the entire dish—choose a flavorful, low-sodium option.
Fresh Thyme (2 sprigs): Adds delicate herbal notes that pair beautifully with beef and onions.
Bay Leaves (2): Subtle, earthy flavor that rounds out the soup’s complexity.
Worcestershire Sauce (2 teaspoons): Boosts umami and deepens the savory notes.
Salt (1 teaspoon) and Black Pepper (1/2 teaspoon): Crucial for seasoning and enhancing every component.
Baguette (sliced and toasted): The perfect crispy raft to hold up a generous layer of cheese.
Gruyère Cheese (2 cups, shredded): Melts into a bubbly, nutty topping that makes this soup unforgettable.
Parmesan Cheese (1/2 cup, grated): Adds extra sharpness and that irresistible golden crown.

How to Make French Onion Beef Short Rib Soup

Step 1: Sear the Short Ribs

Generously season your short ribs with salt and pepper—this is where you start building bold flavor. Heat up the olive oil in a large Dutch oven over medium-high heat, then work in batches to sear the short ribs on all sides. Allow each side to develop a deep brown crust, which takes about eight minutes total. Once browned, transfer them to a plate and set aside. Don’t rush this step—those caramelized bits stuck to the bottom of the pot are pure culinary gold.

Step 2: Caramelize the Onions

Lower the heat to medium and add all your sliced onions into the same pot (don’t clean it—you want to keep all those rich browned flavors). Stir occasionally for 30 to 35 minutes. Patience pays off here: you’re looking for onions that have turned deeply golden and taste sweet and jammy. This is the soul of French Onion Beef Short Rib Soup, so give them the time they deserve!

Step 3: Add Garlic and Tomato Paste

Once the onions are caramelized, sprinkle in the minced garlic and tomato paste. Stir these in and let them mingle with the onions for about a minute. This is just enough time to cook out the raw flavor of the tomato and wake up the garlicky aroma without letting anything burn.

Step 4: Deglaze with Red Wine

Pour in the dry red wine to deglaze the pot, using a wooden spoon to scrape up all those delicious browned bits from the bottom. Let the wine simmer for about three to four minutes. Not only does this add depth and acidity, but it also brings all the flavors together in a silky, fragrant base.

Step 5: Simmer the Soup

Return the short ribs (and any accumulated juices) to the pot. Add the beef broth, thyme, bay leaves, and Worcestershire sauce. Bring the mixture just to a boil, then drop the heat to low, cover, and let it gently simmer for 2 1/2 to 3 hours. The ribs should become so tender that they practically fall off the bone, infusing the entire batch with rich, beefy flavor.

Step 6: Shred and Finish

With the soup finished simmering, fish out the ribs. Use two forks to shred the meat, discarding bones and any excess fat. Pop the shredded meat back into the soup, stir everything well, and taste for any final seasoning tweaks.

Step 7: Broil the Cheesy Topping

Preheat your broiler. Ladle the hot soup into oven-safe bowls, top each with a slice of toasted baguette, and blanket generously with shredded Gruyère and a sprinkling of Parmesan. Place the bowls on a baking sheet and broil just until the cheese bubbles and browns—watch closely, it only takes a couple of minutes! Serve the French Onion Beef Short Rib Soup piping hot, crowned with that irresistible golden crust.

How to Serve French Onion Beef Short Rib Soup

Garnishes

A finishing touch makes all the difference! Sprinkle a bit of chopped fresh thyme or a crack of black pepper over the bubbling cheese. If you’re feeling indulgent, an extra drizzle of good olive oil on top brings extra fragrance and shine to your bowl of French Onion Beef Short Rib Soup.

Side Dishes

This soup is hearty enough to stand alone, but a crisp green salad with a mustardy vinaigrette or some lightly steamed haricots verts on the side will bring a French bistro vibe to your table. Add a simple cheese plate or fresh fruit if you want to stretch dinner into a multi-course affair.

Creative Ways to Present

Want to wow your guests? Serve French Onion Beef Short Rib Soup in individual cast iron ramekins or mini Dutch ovens for a rustic, restaurant-worthy presentation. Or, for a party, make appetizer-sized servings in small cups with mini toasts and a little mound of melty cheese for the perfect bite-sized treat.

Make Ahead and Storage

Storing Leftovers

Let the soup cool to room temperature before transferring to airtight containers. French Onion Beef Short Rib Soup keeps well in the refrigerator for up to 4 days, and the flavors only get more complex with time—making it a fantastic meal-prep option.

Freezing

If you’d like to freeze, hold off on the cheesy bread topping. Spoon the cooled soup (with beef and onions) into freezer-safe containers, leaving a bit of room at the top for expansion. Freeze for up to 3 months. Thaw in the fridge overnight before reheating and finishing with the broiled bread and cheese just before serving.

Reheating

To reheat, warm the soup in a pot over medium heat until steaming, or use the microwave for smaller portions. For best results, ladle into oven-safe bowls and top with fresh toasted baguette and cheese before broiling—this will make it taste just-baked and bubbling every time.

FAQs

Can I make French Onion Beef Short Rib Soup without wine?

Absolutely! Substitute with a splash of extra beef broth plus a tablespoon of balsamic vinegar or red wine vinegar. The acidity will balance the soup and provide some of wine’s brightness.

What’s the best way to get onions caramelized perfectly?

Low and slow is the secret. Cook the onions over medium heat, stirring often, and don’t rush the process—those 30 to 35 minutes are what creates their signature deep sweetness and gorgeous color!

Can I use a different cheese instead of Gruyère?

Definitely. While Gruyère lends nutty, creamy perfection, you can substitute Swiss, Emmental, or even a sharp provolone if you prefer. Don’t skip the Parmesan, though—it brings that sharp, golden brown finish.

How can I make this soup gluten free?

Swap the traditional baguette for gluten-free bread, toasted until crisp. You can even try a gluten-free sourdough for a bolder flavor. Everything else in the soup is naturally gluten free!

Is it possible to make this recipe in advance?

Yes! In fact, French Onion Beef Short Rib Soup tastes even better after a day or two in the fridge, as the flavors have more time to meld. Simply reheat and finish with bread and cheese under the broiler for serving.

Final Thoughts

There’s something magical about French Onion Beef Short Rib Soup—it turns simple, inexpensive ingredients into an outrageously satisfying meal. If you’re looking for a comforting recipe bursting with savory depth and a glorious cheese-laden finish, don’t wait: treat yourself (and your loved ones) to this unforgettable bowl soon!

French Onion Beef Short Rib Soup Recipe

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4.6 from 29 reviews

Author: admin
Total Time: 3 hours 50 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the rich and comforting flavors of this French Onion Beef Short Rib Soup. Tender bone-in beef short ribs simmered in a savory broth with caramelized onions, topped with crusty baguette slices and gooey melted cheese.

Ingredients

Scale

Beef Short Ribs:

3 pounds bone-in beef short ribs
2 tablespoons olive oil

Caramelized Onions:

4 large yellow onions, thinly sliced
3 garlic cloves, minced

Soup Base:

2 tablespoons tomato paste
1 cup dry red wine
8 cups beef broth
2 sprigs fresh thyme
2 bay leaves
2 teaspoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon black pepper

For Serving:

1 baguette, sliced and toasted
2 cups shredded Gruyère cheese
1/2 cup grated Parmesan cheese

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Instructions

Season the Short Ribs: Season the short ribs with salt and pepper.
Sear the Ribs: In a large Dutch oven, heat olive oil and sear the short ribs until browned. Set aside.
Caramelize Onions: Cook onions until caramelized, then add garlic and tomato paste.
Deglaze the Pot: Add red wine to deglaze, then return ribs to the pot with broth and seasonings.
Simmer: Simmer until ribs are tender, then shred the meat.
Prepare for Serving: Ladle soup into bowls, top with baguette slices and cheeses.
Broil: Broil until cheese is melted and bubbly. Serve hot.