Why You’ll Love This Recipe
I love this recipe because it combines the best of both worlds—slow-braised beef and the timeless flavor of French onion soup. The beef short ribs melt in my mouth, the onions are deeply caramelized, and the broiled cheesy bread on top adds the perfect finishing touch. Whether I serve it as a special dinner or a cozy weekend meal, it never disappoints.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Bone-in beef short ribs
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Salt and black pepper
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Olive oil
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Yellow onions (thinly sliced)
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Garlic (minced)
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Beef broth
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Dry red wine (optional, but highly recommended)
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Worcestershire sauce
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Fresh thyme
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Bay leaf
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Baguette slices or crusty bread
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Gruyère cheese (shredded)
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Butter (for toasting bread)
Directions
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I season the short ribs with salt and pepper, then sear them in a large Dutch oven with olive oil until browned on all sides. I remove them and set aside.
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In the same pot, I add sliced onions and a bit of butter, cooking them low and slow for about 30–40 minutes until deeply golden and caramelized.
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I stir in the garlic and cook for another minute.
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I deglaze the pot with red wine, scraping up the browned bits from the bottom.
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I return the short ribs to the pot, add the beef broth, Worcestershire sauce, thyme, and bay leaf.
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I bring it to a simmer, then cover and cook on low for 2.5 to 3 hours, until the meat is fork-tender.
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I remove the short ribs, discard the bones and excess fat, and shred the meat. I return the shredded beef to the pot and discard the bay leaf.
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I taste and adjust the seasoning with salt and pepper.
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I butter the bread slices, toast them in the oven until golden, then top with shredded Gruyère.
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I ladle the hot soup into oven-safe bowls, place a slice of cheesy bread on top of each, and broil until the cheese is melted and bubbly.
Servings and timing
This recipe serves 6 people.
Prep time: 20 minutes
Cook time: 3 hours
Total time: 3 hours 20 minutes
Variations
Sometimes I use boneless short ribs or even beef chuck roast if that’s what I have on hand. I’ve made it with white wine instead of red for a slightly lighter flavor, and when I want a stronger onion punch, I mix in a little shallot or leek with the onions. For a cheesier finish, I add a second slice of Gruyère toast on the side.
Storage/reheating
I store leftovers in the fridge for up to 4 days. The soup reheats well on the stove over low heat, and I toast fresh bread when ready to serve. It also freezes beautifully—I just leave the bread and cheese out and add those fresh after thawing.
FAQs
Can I make this ahead of time?
Yes, I often make the soup a day in advance. The flavors deepen overnight, and it’s easy to reheat and add the cheese toast right before serving.
What’s the best wine to use?
I like a dry red wine like Cabernet Sauvignon or Merlot. If I don’t want to use wine, I replace it with extra broth and a splash of balsamic vinegar.
Can I use store-bought beef broth?
Absolutely. I just choose a low-sodium version so I can control the saltiness.
What cheese can I substitute for Gruyère?
I’ve used Swiss, provolone, or mozzarella when I didn’t have Gruyère. All melt well and still give a great cheesy crust.
Can I use a slow cooker or pressure cooker?
Yes. For the slow cooker, I caramelize the onions first, then add everything and cook on low for 8 hours. For a pressure cooker, I cook the short ribs for about 45 minutes on high pressure, then shred and continue as usual.
Conclusion
French Onion Short Rib Soup is one of those comforting meals that feels both rustic and refined. The combination of deeply caramelized onions, tender beef, and cheesy toasted bread is pure comfort in a bowl. Whether I serve it for guests or just to treat myself, it’s a dish that always impresses and warms the soul.
PrintFrench Onion Short Rib Soup
A bold twist on the classic—tender short ribs simmered in rich French onion broth with melted cheese and crusty bread.
- Prep Time: 20 minutes
- Cook Time: 2.5 hours
- Total Time: 2 hours 50 minutes
- Yield: 6 servings
- Category: Dinner, Soup, Comfort Food
- Method: Braised, Stovetop, Broiled
- Cuisine: French-American
Ingredients
For the Short Ribs:
2 lbs bone-in beef short ribs
Salt and black pepper, to taste
1 tbsp olive oil
For the Soup Base:
2 tbsp unsalted butter
4 large yellow onions, thinly sliced
1 tsp sugar
2 cloves garlic, minced
1 tbsp all-purpose flour
½ cup dry white wine (optional)
6 cups beef broth (low sodium)
1 tsp fresh thyme leaves (or ½ tsp dried)
1 bay leaf
Salt and pepper to taste
For Topping:
Baguette slices, toasted
1–2 cups shredded Gruyère or Swiss cheese
Instructions
Sear the Short Ribs: Season short ribs with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Brown ribs on all sides (about 3–4 minutes per side). Remove and set aside.
Caramelize Onions: In the same pot, melt butter and add onions. Cook over medium heat for 25–30 minutes, stirring often, until deeply golden. Add sugar halfway through to help caramelize.
Build the Broth: Add garlic and cook 1 minute. Sprinkle in flour and stir to coat the onions. Deglaze with white wine (if using), scraping up browned bits.
Simmer the Soup: Return short ribs to the pot. Add beef broth, thyme, and bay leaf. Bring to a boil, then reduce heat, cover, and simmer for 2 to 2.5 hours, until the ribs are tender and meat falls off the bone.
Shred Meat: Remove ribs, discard bones and excess fat, and shred the meat. Return meat to the soup and discard bay leaf. Taste and adjust seasoning.
Assemble and Serve: Preheat broiler. Ladle soup into oven-safe bowls, top with toasted baguette slices, and cover with cheese. Broil until cheese is melted and bubbly, 2–3 minutes. Serve hot.
Notes
For extra richness, roast the short ribs in the oven at 400°F for 30 minutes before adding to the soup.
You can make the soup a day ahead—flavors intensify overnight.
If you don’t have Gruyère, mozzarella or provolone works well.
Serve with a green salad or roasted vegetables for a complete meal.
