French Onion Beef Short Rib Soup

A rich and savory twist on classic French onion soup—with tender, melt-in-your-mouth beef short ribs, caramelized onions, and oozy, cheesy bread topping. It’s comforting, elegant, and perfect for chilly evenings or special dinners.

Why You’ll Love This Recipe

I love how this soup deepens the traditional French onion flavors by using slow-cooked short ribs. The broth becomes unctuously meaty, while the caramelized onions add sweet depth. Topped with toasted bread and melted cheese, each spoonful feels like gourmet comfort in a bowl.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• beef short ribs (about 1 kg / 2 lb), bone-in or boneless

• yellow onions, thinly sliced

• unsalted butter

• olive oil

• dry red wine or sherry

• beef broth

• garlic cloves, minced

• fresh thyme sprigs

• bay leaves

• salt

• black pepper

• baguette or crusty bread, sliced

• Gruyère or Swiss cheese, grated

directions

1. I season the short ribs with salt and pepper. In a large pot or Dutch oven over medium-high heat, I sear the ribs in a little butter and oil until browned on all sides. Then I remove them and set aside.

2. In the same pot, I reduce heat to medium and add a bit more butter. I slowly caramelize the onions, stirring frequently, for about 25–30 minutes until deep golden brown.

3. I stir in the garlic and cook for another minute until fragrant.

4. I deglaze the pot with red wine (or sherry), scraping up browned bits from the bottom. I let it simmer 3–4 minutes to reduce slightly.

5. I return the short ribs to the pot, add beef broth, thyme, and bay leaves. I bring it to a simmer, then reduce heat, cover, and simmer gently for 2½–3 hours until the meat is tender and easily pulls apart.

6. I remove the ribs, shred the meat, discard bones and fat, then return the meat to the soup. I taste and season with salt and pepper as needed. I remove thyme sprigs and bay leaves.

7. I ladle the rich soup into oven-safe bowls. I top each bowl with a slice of baguette and heap grated Gruyère over it.

8. I place the bowls under a broiler for 2–3 minutes until the cheese is bubbly and golden.

9. I carefully remove the bowls and let them rest for a minute before serving hot.

Servings and timing

• Servings: serves 4–6

• Prep time: 15–20 minutes

• Cook time: approximately 2½–3 hours (simmering plus broiling)

• Total time: around 3–3½ hours

Variations

• I swap short ribs for chuck roast or bone-in beef shanks for a different cut.

• Sometimes I use white wine instead of red, for a lighter flavor profile.

• I stir in a splash of Worcestershire sauce or soy sauce at the end for savory depth.

• I add mushrooms with the onions for extra umami.

• I use sourdough or rye bread instead of baguette for a heartier topping.

storage/reheating

I store leftovers in airtight containers in the fridge for up to 3 days. To reheat, I warm the soup gently on the stove until steaming, then top with fresh bread and cheese—broiling only just before serving to keep the cheese crisp and melty. The components stay delicious even a few days later.

FAQs

1. Can I make this soup in a slow cooker?

Yes—I sear the ribs and caramelize the onions first (for best flavor), then transfer everything to a slow cooker and cook on low for 6–8 hours. I add shredded meat and cheese topping when ready to serve.

2. Do I have to broil the bowls individually?

Yes, broiling ensures each bowl gets that perfect melted, golden cheese crust. If I don’t have oven-safe bowls, I broil gruyère-topped bread slices separately and float them on the soup when serving.

3. Can I use vegetarian broth instead?

I haven’t tried it with short ribs—it won’t be as rich—but for a veggie version, I replace beef with portobello mushrooms and use vegetable broth. The technique stays the same.

4. Should I remove the onion skins?

Yes—I peel and thinly slice onions fully before caramelizing. Any leftover root ends I discard; they don’t add texture or flavor.

5. My soup tastes bitter—what went wrong?

Under low heat caramelization is key. If heat is too high, onions burn and turn bitter. Sometimes wine reduction—cooked too long—can concentrate bitterness. I watch both carefully for deep golden color.

Conclusion

I find French Onion Beef Short Rib Soup to be the ultimate comfort-meets-indulgence dish—rich, flavorful, and deeply satisfying. The melding of braised beef, caramelized onions, and gooey cheese makes each bowl feel like a warm hug. I know I’ll be making this for special dinners or whenever I want to treat myself to something truly comforting.