French onion beef short rib soup is the ultimate comfort dish that takes the classic French onion soup to a whole new level. With tender, fall-off-the-bone beef short ribs, rich caramelized onions, and a savory broth topped with melted cheese over crusty bread, it’s the perfect meal to warm your soul.
Why You’ll Love This Recipe?
- A gourmet twist on traditional French onion soup with added depth from the beef short ribs.
- Tender beef that practically melts in your mouth.
- A rich and savory broth full of layered flavors.
- Perfect for a cozy dinner or an impressive starter for a special occasion.
Ingredients
- Beef short ribs
- Yellow onions, thinly sliced
- Garlic, minced
- Beef broth (or a mix of beef and chicken broth)
- Red wine (optional, but adds amazing depth)
- Fresh thyme and bay leaves
- Worcestershire sauce
- Butter and olive oil
- French bread or baguette slices
- Gruyère or Swiss cheese, shredded
You’ll find the complete list of ingredients and exact measurements below!
Directions
Step 1: Sear the Short Ribs
Season the short ribs generously with salt and pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the short ribs on all sides until deeply browned. Remove the ribs and set them aside.
Step 2: Caramelize the Onions
In the same pot, melt butter and add the sliced onions. Cook over medium-low heat, stirring occasionally, until the onions are golden brown and caramelized. This can take 30-40 minutes, but it’s worth the effort! Add the garlic during the last few minutes of cooking.
Step 3: Deglaze the Pot
Increase the heat slightly and pour in the red wine (if using), scraping the bottom of the pot to deglaze all the flavorful browned bits. Let the wine simmer for a few minutes to reduce slightly.
Step 4: Build the Soup
Return the short ribs to the pot. Add the beef broth, thyme, bay leaves, and Worcestershire sauce. Bring the mixture to a simmer, cover, and reduce the heat to low. Let it cook for 2-3 hours, or until the beef is tender and falling off the bone.
Step 5: Prepare the Bread Topping
While the soup is cooking, slice the baguette and toast the slices until golden. Just before serving, top each slice with shredded Gruyère or Swiss cheese and broil until bubbly and melted.
Step 6: Serve and Enjoy
Remove the short ribs from the pot and shred the meat, discarding the bones. Return the meat to the soup. Ladle the soup into bowls, top with the cheesy bread slices, and serve immediately.
Expert Tips and Tricks
- Low and slow: Cooking the short ribs slowly is key to achieving that tender, melt-in-your-mouth texture.
- Perfectly caramelized onions: Be patient! Slow-cooking the onions brings out their natural sweetness and makes the broth incredibly rich.
- Deglazing magic: Don’t skip deglazing the pot with wine or broth—it adds incredible flavor by incorporating all those browned bits stuck to the bottom.
- Cheese choice: Gruyère is traditional for French onion soup, but Swiss or even provolone works beautifully too.
Recipe Variations and Possible Substitutions
- Swap the short ribs with chuck roast or beef shank for a similar texture and flavor.
- Make it gluten-free by using gluten-free bread or omitting the bread altogether.
- Add a splash of balsamic vinegar or sherry for a tangy depth of flavor.
- Use a mix of onions, such as yellow, sweet, and red onions, for a more complex taste.
Serving and Pairing Suggestions
This soup is hearty enough to be a main course, but it also pairs wonderfully with a simple green salad or roasted vegetables. For a truly indulgent meal, serve it with a side of creamy mashed potatoes or roasted garlic bread. A glass of red wine like Cabernet Sauvignon or Merlot complements the dish perfectly.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat the soup gently on the stovetop over low heat, adding a splash of broth if needed to loosen it up. For the bread topping, prepare fresh cheesy slices right before serving to keep them crispy.
FAQs
1. Can I make this soup ahead of time?
Yes! The flavors actually deepen as it sits. Make the soup a day ahead, refrigerate it, and reheat when ready to serve. Just prepare the cheesy bread fresh before serving.
2. Can I skip the wine?
Absolutely. While the wine adds depth, you can substitute it with an equal amount of beef broth or use a splash of balsamic vinegar for a similar effect.
3. What’s the best way to shred the beef?
Use two forks to pull the meat apart while it’s still warm—it should shred easily. Remove any excess fat for the best texture.
4. Can I use a slow cooker for this recipe?
Yes! After searing the short ribs and caramelizing the onions on the stovetop, transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 4-5 hours.
Conclusion
French onion beef short rib soup is the perfect marriage of two comforting classics. With its rich, savory broth, tender beef, and cheesy bread topping, it’s sure to become a favorite in your home. Whether you’re serving it to guests or curling up with a bowl on a chilly evening, this dish never disappoints. Let me know how yours turns out—I can’t wait to hear!
Print
French Onion Beef Short Rib Soup
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 4–6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: French
- Diet: Gluten Free
Description
This French Onion Beef Short Rib Soup takes the classic French onion soup to the next level by adding tender, slow-cooked beef short ribs. A rich, savory broth topped with melty cheese and toasted bread makes this dish a comforting and indulgent meal perfect for any occasion.
Ingredients
- For the Short Ribs:
- 2 lbs beef short ribs
- Salt and pepper to taste
- 2 tablespoons olive oil
- For the Soup:
- 3 large yellow onions, thinly sliced
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- 6 cups beef broth
- 1 cup dry red wine (optional)
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
- For the Topping:
- 4-6 slices of baguette, toasted
- 1 1/2 cups shredded Gruyère cheese
Instructions
- Sear the Short Ribs:
- Season the beef short ribs with salt and pepper.
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the short ribs on all sides until browned. Remove and set aside.
- Caramelize the Onions:
- Reduce the heat to medium. Add butter to the pot and stir in the sliced onions.
- Cook the onions, stirring occasionally, until deeply caramelized and golden brown, about 25-30 minutes.
- Build the Broth:
- Add minced garlic to the caramelized onions and cook for 1-2 minutes until fragrant.
- Deglaze the pot with red wine (if using) and simmer until reduced by half.
- Add beef broth, thyme sprigs, bay leaf, and balsamic vinegar. Return the seared short ribs to the pot.
- Simmer the Soup:
- Cover and simmer on low heat for 2 ½ to 3 hours, or until the short ribs are tender and falling off the bone.
- Remove the short ribs, shred the meat, and discard the bones. Return the shredded beef to the soup. Season with salt and pepper to taste.
- Assemble and Serve:
- Preheat the broiler. Ladle the soup into oven-safe bowls. Top each with a slice of toasted baguette and a generous amount of Gruyère cheese.
- Broil until the cheese is melted and bubbly, about 2-3 minutes. Serve hot.
Notes
- For deeper flavor, roast the short ribs in the oven at 400°F for 20 minutes before adding them to the soup.
- You can use white wine instead of red wine for a lighter flavor profile.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl with toppings
- Calories: 540
- Sugar: 8g
- Sodium: 920mg
- Fat: 33g
- Saturated Fat: 16g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 115mg