French Onion Beef Short Rib Soup

If you’re craving something hearty, rich, and deeply comforting, this French Onion Beef Short Rib Soup is just what you need. This soul-warming dish combines tender, slow-cooked beef short ribs with caramelized onions and a savory broth, topped with cheesy toasted bread for the perfect finish. It’s a satisfying twist on the classic French onion soup, adding a meaty depth that elevates every spoonful.

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Why You’ll Love This Recipe
Comfort in a Bowl – Rich, meaty broth and sweet onions make for the ultimate cozy meal.
Elevated Classic – A gourmet upgrade to traditional French onion soup with the addition of beef short ribs.
Great for Make-Ahead – Tastes even better the next day after the flavors meld.
Crowd-Pleaser – Perfect for dinner parties, family meals, or cold evenings.
Cheesy Perfection – Topped with melty, golden cheese on crusty bread – what’s not to love?

Ingredients You’ll Need

For the Beef Short Ribs:

• 2 lbs beef short ribs (bone-in for extra flavor)
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper

For the Onion Soup Base:

• 2 tbsp unsalted butter
• 2 tbsp olive oil
• 5 large yellow onions, thinly sliced
• 1 tsp sugar (helps with caramelization)
• 1 tsp salt
• ½ tsp black pepper
• 4 cloves garlic, minced
• 2 tbsp all-purpose flour (to slightly thicken the broth)
• 8 cups low-sodium beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 2 bay leaves

For the Topping:

• 1 baguette, sliced into thick rounds
• 2 cups shredded Gruyère cheese (or Swiss cheese as a backup)
• ½ cup shredded mozzarella (optional for extra gooey texture)

Tools You’ll Need

• Large Dutch oven or heavy pot
• Baking sheet
• Chef’s knife
• Cutting board
• Tongs
• Ladle
• Oven-safe soup bowls or ramekins

Step-by-Step Instructions

Step 1: Sear the Beef Short Ribs

1. Pat the short ribs dry with a paper towel and season all sides with salt and pepper.
2. Heat 1 tbsp olive oil in a Dutch oven over medium-high heat.
3. Sear the short ribs for 3–4 minutes per side until deeply browned.
4. Remove the short ribs and set aside.

Step 2: Caramelize the Onions

1. In the same pot, reduce the heat to medium and add butter and 2 tbsp olive oil.
2. Add the sliced onions, sugar, salt, and pepper. Stir well.
3. Cook the onions slowly, stirring frequently, for 30–40 minutes until golden brown and caramelized.
4. Add the minced garlic and cook for another minute until fragrant.

Step 3: Build the Broth

1. Sprinkle the flour over the caramelized onions and stir for 2 minutes to eliminate the raw flour taste.
2. Slowly pour in the beef broth while stirring.
3. Add Worcestershire sauce, thyme, bay leaves, and the seared short ribs.
4. Bring to a gentle simmer, cover, and cook on low heat for 2.5 to 3 hours, until the short ribs are fall-off-the-bone tender.
5. Skim off any excess fat that rises to the top during simmering.

Step 4: Shred the Beef

1. Remove the short ribs from the pot and discard the bay leaves.
2. Let the ribs cool slightly, then remove the meat from the bones and shred with forks.
3. Return the shredded beef to the soup and stir well. Simmer for 10 more minutes.

Step 5: Toast the Bread & Broil the Topping

1. Preheat your oven broiler.
2. Place the baguette slices on a baking sheet and toast under the broiler until golden on one side.
3. Ladle the soup into oven-safe bowls. Top each bowl with a slice or two of toasted bread (toasted side up).
4. Sprinkle generously with shredded Gruyère and a bit of mozzarella if using.
5. Broil for 2–3 minutes until the cheese is melted, bubbling, and golden brown.

Tips for the Best Soup
Low & Slow – Caramelizing onions takes time, but it builds the rich base of the soup. Don’t rush it.
Use Bone-In Short Ribs – Adds more flavor and richness to the broth.
Cheese Choices – Gruyère is traditional, but Swiss, provolone, or mozzarella work in a pinch.
Make It Ahead – This soup tastes even better the next day. Store without the bread and cheese topping and add it fresh when reheating.

Serving Suggestions
Side Salad – A light green salad with vinaigrette balances the richness.
Garlic Green Beans – Adds a pop of color and freshness.
Crusty Bread – For extra dipping if you can’t get enough of that broth.
Roasted Potatoes – A hearty, comforting side to go with the soup.

How to Store & Reheat

Storing:

• Refrigerate: Store the soup in an airtight container for up to 4 days.
• Freeze: Freeze the soup (without bread and cheese) for up to 2 months.

Reheating:

• Stovetop: Simmer gently in a pot over medium-low heat until heated through.
• Microwave: Reheat individual portions in microwave-safe bowls, then top with bread and cheese and broil if desired.

Frequently Asked Questions

1. Can I use another cut of beef?
Yes! Stew meat or chuck roast works well too—just make sure to sear it for flavor.

2. Is there a vegetarian version of this soup?
You can omit the beef and use vegetable broth with mushrooms for a delicious meat-free version.

3. Can I skip the flour?
Yes, but the broth may be thinner. You can also use cornstarch slurry as an alternative thickener.

4. What if I don’t have oven-safe bowls?
Toast the bread separately with cheese under the broiler, then float it on the soup when serving.

Final Thoughts
French Onion Beef Short Rib Soup is the ultimate comfort food with a gourmet twist. It brings together deep caramelized onion flavor, tender beef, and melty cheese in every satisfying bite. Whether you’re serving it on a chilly night or to impress guests, this recipe will earn rave reviews.

Try it out and let me know what you think! Don’t forget to leave a review below and share your photos on Pinterest! I can’t wait to see how your soup turns out.

Preparation Time: 20 minutes
Cooking Time: 3 hours
Cuisine: French-American

Nutritional Information (Per Serving):
Calories: 480 | Protein: 35g | Carbohydrates: 26g | Fat: 28g | Fiber: 3g | Sodium: 620mg

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