Description

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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Ingredients

Scale

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)

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Instructions

Step 1: Sear the Beef Short Ribs

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

Step 2: Caramelize the Onions

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

Step 3: Build the Broth

Sprinkle the flour over the caramelized onions and stir for 2 minutes to eliminate the raw flour taste.
Slowly pour in the beef broth while stirring.
Add Worcestershire sauce, thyme, bay leaves, and the seared short ribs.
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.
Skim off any excess fat that rises to the top during simmering.

Step 4: Shred the Beef

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

Step 5: Toast the Bread & Broil the Topping

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

Notes

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.

Prep Time: 20 minutes
Cook Time: 3 hours
Cuisine: French-American