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French Onion Beef Short Rib Soup

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  • Author: samahkitchen
  • Prep Time: 15 minutes
  • Cook Time: 3 hours 30 minutes
  • Total Time: 3 hours 45 minutes
  • Yield: 4–6 servings 1x
  • Category: Main Dish
  • Method: Braising
  • Cuisine: French

Description

This French Onion Beef Short Rib Soup takes the beloved, caramelized onion flavor of traditional French onion soup and elevates it with fall-apart braised beef short ribs. Finished with toasted baguette slices and melty Gruyère cheese, this is the ultimate cozy and indulgent meal!

Ingredients

Units Scale

For the Short Ribs:

  • 2 lbs bone-in beef short ribs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 4 cups beef broth
  • 1 cup dry red wine (like Cabernet Sauvignon)
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon Worcestershire sauce

For the Caramelized Onions:

  • 3 tablespoons unsalted butter
  • 3 large yellow onions, thinly sliced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon sugar (to help with caramelization)
  • 1/2 cup dry white wine (or additional beef broth)

For Serving:

  • 1 small baguette, sliced and toasted
  • 1 1/2 cups Gruyère cheese, shredded
  • Fresh thyme (for garnish)

Instructions

Braise the Short Ribs

  1. Season the short ribs with salt and pepper.
  2. Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs for 3–4 minutes per side until browned.
  3. Add garlic, thyme, Worcestershire sauce, red wine, and beef broth. Bring to a simmer.
  4. Cover and cook on low heat for 2.5–3 hours, until the beef is tender and easily falls off the bone. (Alternatively, cook in a slow cooker on LOW for 6–8 hours or in an Instant Pot on HIGH for 45 minutes with natural release.)
  5. Remove the short ribs from the pot, shred the meat, and discard the bones.

2. Caramelize the Onions

  1. While the short ribs cook, melt butter in a large skillet over medium-low heat.
  2. Add sliced onions, salt, pepper, and sugar. Cook slowly, stirring occasionally, for 35–45 minutes, until deeply golden brown.
  3. Pour in white wine, scrape up any browned bits, and simmer until the wine evaporates.

3. Combine & Simmer the Soup

  1. Add the caramelized onions to the short rib broth. Stir in the shredded beef and simmer for 15 minutes to let the flavors meld.

4. Assemble & Serve

  1. Preheat the broiler.
  2. Ladle the soup into oven-safe bowls and top each with a toasted baguette slice and shredded Gruyère cheese.
  3. Broil for 2–3 minutes, until the cheese is melted and bubbly.
  4. Garnish with fresh thyme and serve hot!

Notes

  • For extra depth, add a splash of sherry or cognac to the onions while they caramelize.
  • Make it ahead—this soup tastes even better the next day! Simply reheat on the stove.
  • No Gruyère? Use Swiss cheese or Provolone as a substitute.

Find it online: https://quickbiteskitchen.com/french-onion-beef-short-rib-soup/