Why You’ll Love This Recipe

Deep, Rich Flavor: The combination of beef short ribs and caramelized onions creates a complex, savory broth that’s incredibly satisfying.
Comforting and Hearty: This soup is a meal in itself, offering both warmth and substance.
Elegant Presentation: The melted cheese and toasted bread topping make it suitable for both casual dinners and special occasions.
Make-Ahead Friendly: The flavors deepen over time, making leftovers even more delicious.

Ingredients

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

For the Soup:

2 lbs beef short ribs (bone-in)
3 large yellow onions, thinly sliced
4 tablespoons unsalted butter
1 tablespoon olive oil
3 garlic cloves, minced
6 cups beef broth
1 tablespoon Worcestershire sauce
1 bay leaf
1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
Salt and pepper, to taste

For the Topping:

6 slices of baguette or crusty bread, toasted
1½ cups shredded Gruyère or Swiss cheese

Directions

Sear the Beef Short Ribs: Heat the olive oil in a Dutch oven over medium-high heat. Season the short ribs with salt and pepper, then sear them on all sides until browned, about 3–4 minutes per side. Remove and set aside.
Caramelize the Onions: Reduce the heat to medium and add the butter to the same pot. Add the sliced onions and cook, stirring occasionally, for 25–30 minutes until golden and caramelized. Stir in the minced garlic and cook for an additional 1–2 minutes.
Build the Soup: Return the short ribs to the pot and add the beef broth, Worcestershire sauce, bay leaf, and thyme. Bring to a simmer, then reduce the heat to low and cover. Simmer for 2–3 hours, or until the short ribs are tender and falling off the bone.
Shred the Meat: Remove the short ribs and shred the meat, discarding the bones. Return the meat to the pot and stir to combine.
Prepare the Topping: Preheat the broiler. Ladle the soup into oven-safe bowls, top each with a slice of toasted bread, and sprinkle generously with shredded cheese. Place the bowls under the broiler until the cheese is melted and bubbly, about 2–3 minutes.

Servings and Timing

Servings: 6
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes

Variations

Wine Addition: Deglaze the caramelized onions with ½ cup of dry red wine before adding the broth for added depth.
Vegetable Boost: Include sliced mushrooms or diced carrots for extra texture and flavor.
Cheese Options: Experiment with different cheeses like Fontina or Provolone for a unique twist.

Storage/Reheating

Storage: Cool the soup completely and store in an airtight container in the refrigerator for up to 3 days.
Freezing: Freeze the soup without the bread and cheese topping for up to 2 months.
Reheating: Thaw overnight in the refrigerator if frozen. Reheat on the stovetop over medium heat until warmed through. Prepare fresh toasted bread and cheese topping when ready to serve.

FAQs

How can I make this soup ahead of time?

Prepare the soup up to the point before adding the bread and cheese topping. Cool and refrigerate. When ready to serve, reheat the soup, then add the toasted bread and cheese, and broil as directed.

Can I use boneless short ribs?

Yes, boneless short ribs can be used, but bone-in short ribs add more flavor to the broth.

What if I don’t have oven-safe bowls?

You can toast the bread slices with cheese on a baking sheet under the broiler, then place them on top of the soup in regular bowls.

Is there a vegetarian version of this soup?

For a vegetarian version, omit the beef short ribs and use vegetable broth. Consider adding mushrooms for a meaty texture.

Can I use a slow cooker?

Yes, after searing the short ribs and caramelizing the onions, transfer all ingredients to a slow cooker. Cook on low for 8 hours or until the meat is tender.

Conclusion

I find that French Onion Beef Short Rib Soup is a comforting and flavorful dish that combines the best of French onion soup and hearty beef stew. With its rich broth, tender meat, and cheesy topping, it’s a meal that warms me from the inside out. Whether I’m serving it for a special occasion or a cozy night in, it’s always a hit.

French Onion Beef Short Rib Soup