If you have ever dreamed of the ultimate cozy, soul-warming soup that marries the deep, caramelized sweetness of onions with the rich, fall-apart tenderness of beef short ribs, then this French Onion Beef Short Rib Soup Recipe is exactly what you need. Every spoonful bursts with layers of flavor—from the slow-cooked onions to the succulent shredded meat—making it an irresistible treat on chilly days or anytime you crave pure comfort in a bowl.
Ingredients You’ll Need
The magic of this soup lies in its simple but thoughtfully chosen ingredients. Each one plays a vital role: caramelized onions build a sweet, savory foundation, while the beef short ribs lend hearty richness that turns the broth into a luscious experience.
- 2 pounds bone-in beef short ribs: These bring deep beefy flavor and melt-in-your-mouth meat after slow cooking.
- Salt and black pepper to taste: Essential for seasoning and enhancing all other flavors.
- 2 tablespoons olive oil: Used to sear the ribs and slowly caramelize the onions to golden perfection.
- 4 large yellow onions, thinly sliced: The star ingredient that creates the signature sweetness and texture of the soup.
- 4 cloves garlic, minced: Adds an aromatic kick that complements the onions wonderfully.
- 1 tablespoon tomato paste: Adds depth and a subtle tang to balance the richness.
- 1/2 cup dry red wine: For deglazing the pot, it lifts the browned bits and adds complexity.
- 6 cups beef broth: The hearty base that brings everything together.
- 2 teaspoons Worcestershire sauce: Boosts umami and layers of savory flavor.
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried): Offers refreshing herbaceous notes.
- 2 bay leaves: Infuse subtle earthiness while the soup simmers.
- 1 tablespoon balsamic vinegar: A splash at the end brightens and rounds out the flavors.
- 1 tablespoon all-purpose flour (optional): For thickening the broth if you prefer a heartier texture.
- 4 slices baguette: Toasted and transformed into cheesy crowns for the soup.
- 1 cup shredded Gruyère cheese: Melts to golden, bubbly perfection, adding richness and nuttiness.
How to Make French Onion Beef Short Rib Soup Recipe
Step 1: Sear the short ribs
Start by generously seasoning the beef short ribs with salt and black pepper. Warm the olive oil in a heavy-bottomed pot over medium-high heat, then sear the ribs on all sides until they develop a beautiful brown crust. This step locks in flavor and adds a deep, caramelized aroma that sets the stage for an unforgettable soup.
Step 2: Caramelize the onions
Remove the ribs and reduce the heat to medium. Add the thinly sliced onions to the pot, stirring them slowly and often. This slow cooking brings out their natural sweetness, transforming them into a rich golden base. Patience here is key—this process takes about 30 to 40 minutes but is absolutely worth the wait.
Step 3: Add garlic and tomato paste
Once the onions are deeply caramelized, stir in the minced garlic and tomato paste. Cook these together for 1 to 2 minutes to mellow the garlic’s sharpness and bring a vibrant touch to the flavor profile.
Step 4: Deglaze with red wine
Pour in the dry red wine, scraping up all the tasty browned bits clinging to the pot’s bottom. This step intensifies the soup’s richness and layers of flavor, making sure nothing delicious goes to waste.
Step 5: Simmer the soup
Return the seared short ribs to the pot and pour in the beef broth. Add Worcestershire sauce, fresh thyme leaves, and bay leaves. Bring everything to a boil, then lower the heat to let it simmer gently for about 2 hours. This slow simmer is what tenderizes the meat until it effortlessly falls off the bone and allows all the flavors to meld beautifully.
Step 6: Shred the meat and finish the broth
Carefully remove the ribs, shred the meat, and discard the bones. Return the shredded beef to the soup and stir in the balsamic vinegar. If you prefer a thicker broth, mix in the optional flour at this point. Taste and adjust seasoning with salt and pepper until just right.
Step 7: Prepare the gratinée topping
While the soup simmers, toast the baguette slices under the broiler. When ready to serve, ladle the hot soup into oven-safe bowls, top each with a slice of toast, and pile on a generous handful of shredded Gruyère cheese. Broil briefly until the cheese bubbles and turns golden brown, creating that signature melty crown that melts hearts as well as cheese.
How to Serve French Onion Beef Short Rib Soup Recipe
Garnishes
Besides the golden Gruyère-topped toast, you can sprinkle a little fresh thyme or cracked black pepper over the soup to add a pop of freshness and a touch of spice. A drizzle of good olive oil right before serving brings the flavors together beautifully.
Side Dishes
This soup shines on its own but pairs wonderfully with a simple green salad or roasted root vegetables for a full meal. Crusty bread is also a natural companion for soaking up every last drop of this savory broth.
Creative Ways to Present
Serve the soup in individual ramekins or mini cast-iron skillets for a charming presentation. You can also experiment with adding a few caramelized mushrooms or a dollop of crème fraîche on top for an extra indulgent twist that will wow your guests.
Make Ahead and Storage
Storing Leftovers
This soup actually tastes even better the next day as the flavors continue to deepen. Store leftovers in an airtight container in the refrigerator for up to 3 days. The short rib meat will remain tender and luscious.
Freezing
You can freeze this soup for up to 3 months. Freeze the broth and meat separately from the toasted baguette and cheese to keep textures at their best. When ready to enjoy, thaw overnight in the fridge and reheat gently on the stovetop.
Reheating
Reheat the soup slowly over low heat, stirring occasionally. Add a splash of broth or water if it thickens too much. For the best experience, reload the soup into oven-safe bowls with fresh toasted baguette and Gruyère, then broil until bubbly and golden once again.
FAQs
Can I use a different cut of beef instead of short ribs?
Absolutely! Chuck roast is a great substitute because it also becomes tender with slow cooking and offers wonderful flavor. Just cut it into large chunks and follow the same cooking method.
Is this soup suitable for a nut-free diet?
Yes, this recipe contains no nuts and is a perfect hearty option for anyone avoiding nuts in their diet.
Can I make this recipe vegetarian?
This particular version relies heavily on beef short ribs for flavor and texture, so it wouldn’t work as is for a vegetarian diet. However, you could explore a vegetarian French onion soup with mushrooms and vegetable broth as an alternative.
How long does it take to caramelize the onions properly?
Expect to spend at least 30 to 40 minutes slowly cooking the onions over medium heat. This patient process releases their natural sugars and creates that beautiful deep color and sweetness essential for this soup.
Why is Gruyère cheese recommended for this recipe?
Gruyère melts smoothly and has a lovely nutty flavor that complements the soup’s richness perfectly. It also browns beautifully under the broiler, giving that classic French onion soup finish that everyone loves.
Final Thoughts
I encourage you to dive into this French Onion Beef Short Rib Soup Recipe whenever you crave a meal that feels like a warm hug on a cold day. With its rich flavors and melt-in-your-mouth textures, it’s sure to become a beloved classic in your kitchen. Go ahead, savor each spoonful and share the joy with family and friends—you won’t regret it!
Print
French Onion Beef Short Rib Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours 40 minutes
- Total Time: 3 hours
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: French-American
Description
This French Onion Beef Short Rib Soup combines tender, slow-simmered beef short ribs with deeply caramelized onions in a rich, flavorful broth. Finished with toasted baguette slices topped with melted Gruyère cheese, this hearty soup is perfect for a comforting winter meal.
Ingredients
Meat
- 2 pounds bone-in beef short ribs, salt and black pepper to taste
Sauce & Broth
- 2 tablespoons olive oil
- 4 large yellow onions, thinly sliced
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 1/2 cup dry red wine
- 6 cups beef broth
- 2 teaspoons Worcestershire sauce
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 2 bay leaves
- 1 tablespoon balsamic vinegar
- 1 tablespoon all-purpose flour (optional, for thickening)
Toppings
- 4 slices baguette
- 1 cup shredded Gruyère cheese
Instructions
- Season and Sear Short Ribs: Generously season the beef short ribs with salt and black pepper. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the short ribs on all sides until they are nicely browned, about 8–10 minutes total. Remove the ribs from the pot and set aside.
- Caramelize Onions: Lower the heat to medium and add the thinly sliced onions to the same pot. Cook slowly, stirring frequently, until the onions become deeply caramelized and golden brown, which will take about 30–40 minutes. This develops the rich base flavor for the soup.
- Add Garlic and Tomato Paste: Stir in the minced garlic and tomato paste, cooking for an additional 1–2 minutes to enhance the aroma and flavor.
- Deglaze with Red Wine: Pour in the dry red wine to deglaze the pot, using a wooden spoon to scrape up all the browned bits stuck to the bottom. This adds depth and complexity to the broth.
- Simmer the Soup: Return the seared short ribs to the pot. Add the beef broth, Worcestershire sauce, fresh thyme leaves, and bay leaves. Bring everything to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 2 hours until the meat is tender and falling off the bone.
- Shred the Meat: Remove the short ribs from the pot. Carefully shred the meat off the bones and discard the bones. Return the shredded meat to the soup.
- Finish the Soup: Stir in the balsamic vinegar to brighten the flavor. If you prefer a thicker broth, mix in the optional flour and cook a few minutes more to thicken. Taste and adjust seasoning with salt and pepper as needed.
- Prepare the Toppings: While the soup simmers, toast the baguette slices under the broiler until crisp and golden.
- Broil with Cheese: Ladle the soup into oven-safe bowls. Top each bowl with a toasted baguette slice and a generous sprinkle of shredded Gruyère cheese. Place the bowls under the broiler until the cheese is bubbly and golden brown, about 2–3 minutes.
- Serve: Carefully remove from the oven and serve your delicious French Onion Beef Short Rib Soup hot and enjoy the rich, comforting flavors.
Notes
- This soup can be made a day in advance for flavors to develop even more deeply.
- For extra richness and a cleaner broth, skim excess fat from the surface before serving.
- If beef short ribs are unavailable, chuck roast can be used as a substitute.
