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A close-up shot showcases the rich, savory broth and tender beef short ribs in a bowl of French Onion Beef Short Rib Soup.

French Onion Beef Short Rib Soup

This French Onion Beef Short Rib Soup combines the classic flavors of French Onion Soup with the rich, savory goodness of beef short ribs. Tender, fall-off-the-bone short ribs and deeply caramelized onions create a flavorful broth that is perfect for a chilly evening. The soup is topped with crusty bread and melted Gruyere cheese for the ultimate comfort food experience.
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Prep Time 25 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 55 minutes
Servings: 6
Course: Main Course
Cuisine: French
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 3-4 pounds beef short ribs, bone-in
  • 4-5 large sweet onions, thinly sliced
  • 8 cups beef broth, low-sodium
  • 1 cup dry red wine, such as Cabernet Sauvignon or Merlot
  • 2 tablespoons sherry vinegar
  • 2 sprigs fresh thyme or 1 teaspoon dried thyme
  • 2 bay leaves
  • 4 cloves garlic, minced
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 tablespoons all-purpose flour
  • Crusty bread, such as baguette or sourdough, sliced
  • 8 ounces Gruyere cheese, shredded
  • Salt and pepper to taste

Equipment

  • Dutch oven or heavy-bottomed pot
  • large pot
  • cutting board
  • knife
  • measuring cups and spoons
  • Oven-safe bowls
  • Broiler
  • paper towels
  • tongs
  • Ladle

Method
 

  1. Pat the short ribs dry with paper towels and season generously with salt and pepper.
  2. Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add a mixture of butter and olive oil.
  3. Once hot, brown the short ribs on all sides. Don't overcrowd the pot; work in batches if necessary. Remove the short ribs and set aside.
  4. Add more butter and olive oil to the pot if needed. Add the sliced onions and cook over medium-low heat, stirring occasionally, for about 30-45 minutes, or until they are deeply golden brown and caramelized.
  5. Add the garlic to the pot with the onions and cook for another minute until fragrant.
  6. Stir in the flour and cook for another minute.
  7. Slowly pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine reduce slightly.
  8. Add the beef broth, sherry vinegar, thyme, and bay leaves. Return the short ribs to the pot.
  9. Bring the soup to a simmer, then reduce the heat to low, cover, and cook for at least 3 hours, or until the short ribs are fork-tender. The longer it simmers, the more flavorful the soup will be.
  10. Remove the short ribs from the pot and let them cool slightly. Shred the beef from the bones and discard the bones and any excess fat. Return the shredded beef to the soup.
  11. Season with salt and pepper to taste. Remove the thyme sprigs and bay leaves.
  12. Preheat your oven broiler. Slice the crusty bread into thick slices. Brush with olive oil and toast under the broiler until golden brown.
  13. Ladle the soup into oven-safe bowls. Top with the toasted bread slices and generously sprinkle with Gruyere cheese.
  14. Broil until the cheese is melted and bubbly.

Notes

Don't rush the onions; caramelizing them properly is key. Use high-quality ingredients for the best flavor. The soup can be made ahead of time and is even better the next day. It also freezes well. If you don't have Gruyere, you can use Swiss cheese or a combination of Gruyere and Swiss. For a heartier soup, add diced carrots, celery, or potatoes along with the beef broth.