French Onion Beef Short Rib Soup

Table of Contents

🌟 What Makes This Soup Special

Depth of flavor from slow-braised short ribs and deeply caramelized onions.
Savory, sweet, and rich—the ultimate cozy yet gourmet dish.
Make-ahead friendly—tastes even better the next day as flavors deepen.
Elegant yet rustic—perfect for casual dinners or special occasions.
Melty cheese topping that gives you that irresistible French onion finish.

🧂 Ingredients

For the Short Ribs:

2 lbs beef short ribs (bone-in for best flavor)
Salt and pepper, to taste
2 tbsp olive oil

For the Soup Base:

3 tbsp unsalted butter
4 large yellow onions, thinly sliced
1 tsp sugar
3 cloves garlic, minced
2 tbsp all-purpose flour
½ cup dry white wine (optional; can use more broth)
8 cups beef broth (preferably low-sodium)
1 tbsp Worcestershire sauce
2 sprigs fresh thyme
1 bay leaf
Salt and freshly ground black pepper, to taste

For the Topping:

1 baguette, sliced into rounds
2 cups shredded Gruyère cheese (or Swiss, or a blend)

👩‍🍳 Step-by-Step Instructions

1. Brown the Short Ribs

Season short ribs generously with salt and pepper.
Heat olive oil in a large Dutch oven over medium-high heat.
Sear short ribs on all sides until deeply browned, about 3–4 minutes per side.
Remove and set aside.

2. Caramelize the Onions

Lower heat to medium-low. Add butter and sliced onions to the pot.
Cook slowly, stirring occasionally, until onions are deep golden brown and caramelized—about 30–40 minutes.
Add sugar halfway through to help with caramelization.
Stir in garlic and cook for 1–2 minutes until fragrant.

💡 Tip: Patience is key here—caramelization brings out the onion’s natural sweetness.

3. Build the Soup Base

Sprinkle flour over the onions and stir for 1–2 minutes to form a light roux.
Pour in white wine to deglaze, scraping up browned bits from the bottom.
Add beef broth, Worcestershire sauce, thyme, and bay leaf.
Return the short ribs to the pot.
Bring to a boil, then reduce to a gentle simmer.
Cover and simmer for 2.5–3 hours, or until short ribs are fall-off-the-bone tender.

4. Finish the Soup

Remove short ribs from the pot.
Shred the meat, discarding bones and excess fat.
Return shredded meat to the soup.
Remove thyme sprigs and bay leaf.
Taste and adjust seasoning with salt and pepper.

5. Prepare the Topping

Preheat broiler.
Toast baguette slices until lightly golden.
Ladle soup into oven-safe bowls.
Top each with a toasted baguette slice and a generous layer of cheese.
Place bowls on a baking sheet and broil for 2–3 minutes, until cheese is melted, bubbly, and golden.

Serving Suggestions

Pair with a green salad, roasted vegetables, or crusty bread.
Complement with a full-bodied red wine like Cabernet Sauvignon or Syrah.
Add a drizzle of balsamic reduction for a gourmet touch.
For extra indulgence, brush the baguette with garlic butter before toasting.

Storage & Reheating

Store soup (without toppings) in the fridge for up to 4 days.
Reheat gently on the stovetop—add a splash of broth if it thickens.
Freeze in airtight containers for up to 3 months.
Add fresh cheese and toast when ready to serve again.

Q&A Section

Q1: Can I make this ahead of time?
✅ Absolutely! This soup actually tastes better the next day as the flavors meld. Prepare the soup base in advance, then reheat and add cheese topping before serving.

Q2: What if I don’t have short ribs?
You can substitute with beef chuck roast or stewing beef, though short ribs provide a richer, deeper flavor.

Q3: Can I make it without wine?
Yes! Simply replace the wine with an equal amount of beef broth or a splash of apple cider vinegar for acidity.

Q4: What cheese works best?
Gruyère is traditional for its nutty flavor and perfect melt, but you can mix in Swiss, Mozzarella, or Provolone for a milder taste.

Q5: How can I prevent my soup from getting too greasy?
Before shredding, chill the short ribs for 15–20 minutes so the fat solidifies. Skim off the fat layer, then reheat and serve.

Q6: Can I use store-bought broth?
Yes, but go for low-sodium beef broth to control saltiness and let the natural flavors shine.

Q7: What if I don’t have oven-safe bowls?
You can simply toast the bread separately, melt cheese on top, and place it over each bowl before serving.

✨ Final Thoughts

This French Onion Beef Short Rib Soup is the ultimate expression of comfort and sophistication.
The slow-braised beef adds depth, while the caramelized onions bring sweetness and soul.
Topped with melty cheese and crusty bread, every spoonful feels indulgent, warming, and deeply satisfying.

Perfect for a cozy night in or a dinner to impress — it’s a timeless dish that’s both classic and unforgettable. ❤️🍷