If you love the deep, savory flavors of classic French onion soup and crave the rich, meaty comfort of slow-cooked beef, you’re in for a real treat with French Onion Beef Short Rib Soup. This recipe brings together ribbons of caramelized onions, melt-in-your-mouth shredded short ribs, and bubbling Gruyère cheese atop a crisp baguette slice—pure heaven in a bowl. Trust me, it’s a meal that will make you want to gather your favorite people around the table, even on the chilliest evenings. There’s nothing quite like ladling out this soup, inhaling that irresistible aroma, and knowing you’ve got something special simmering away.

French Onion Beef Short Rib Soup Recipe - Recipe Image

Ingredients You’ll Need

Don’t let the ingredient list fool you—each item here is a building block that creates the deep flavor, velvety texture, and stunning golden finish in this French Onion Beef Short Rib Soup. From aromatic onions to buttery Gruyère, you’ll see how simple essentials transform into something extraordinary.

Beef short ribs (2 pounds, bone-in): Choose well-marbled short ribs for ultra-tender meat that infuses the broth with richness.
Olive oil (2 tablespoons): Helps achieve that gorgeous sear on the ribs and adds a subtle fruitiness to the base.
Yellow onions (4 large, thinly sliced): Caramelized onions bring natural sweetness and depth to every spoonful.
Garlic (4 cloves, minced): A punch of garlicky aroma brightens and enhances the soup’s savory notes.
Tomato paste (1 tablespoon): Adds a rounded umami layer and a pop of color.
Dry red wine (1/2 cup): Deglazes the pot, picking up all those flavor-packed brown bits—don’t skip it!
Low-sodium beef broth (8 cups): The backbone of your soup, bringing warmth and balancing the intensity of the beef.
Worcestershire sauce (2 teaspoons): For a subtle tang and a complex savory kick.
Dried thyme (1 teaspoon): Essential for that classic herby fragrance typical of French onion soup.
Bay leaf (1): Infuses a gentle, earthy background note to the simmering pot.
Salt and black pepper (to taste): Season at every stage—this is the secret to layered flavor.
Baguette (sliced and toasted): The ultimate soup topper, soak up the broth without getting too soggy.
Gruyère cheese (2 cups, shredded): Melts into perfection; nutty and gloriously stringy when broiled.

How to Make French Onion Beef Short Rib Soup

Step 1: Sear the Short Ribs

Start by generously seasoning your short ribs with salt and pepper. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high. Sear the short ribs on all sides until they develop a deep, brown crust—about 3 to 4 minutes per side. Set the ribs aside. This crust builds the foundation of flavor for your broth, so don’t rush this part!

Step 2: Caramelize the Onions

In the same pot, reduce the heat to medium. Toss in your heaping pile of sliced onions. Stir frequently and be patient—let them cook low and slow for 30 to 35 minutes until they turn soft, golden, and gloriously caramelized. This is what gives French Onion Beef Short Rib Soup its iconic sweetness and complexity.

Step 3: Add Garlic and Tomato Paste

Stir in the minced garlic and tomato paste, cooking for another 1 to 2 minutes. This quick step wakes up the tomato paste and lets garlic’s aroma bloom, blending seamlessly with the caramelized onions.

Step 4: Deglaze with Wine

Pour in the dry red wine and use a wooden spoon to scrape up every deliciously browned bit from the bottom of the pot. Let the wine simmer for a couple of minutes until reduced slightly, soaking up all that umami goodness left behind by the beef and onions.

Step 5: Simmer the Soup

Return the seared short ribs (plus any juices) to the pot. Add the beef broth, Worcestershire sauce, dried thyme, bay leaf, and more salt and pepper. Bring to a gentle boil, then immediately lower the heat. Cover and let everything simmer for 2 and a half to 3 hours, until the beef is fall-apart tender and the aroma is simply irresistible.

Step 6: Shred and Finish

Carefully remove the short ribs from the pot. With a couple of forks, shred the meat, discarding bones and any excess fat. Slide the shredded beef back into the pot, stir, and taste for salt and pepper. This is when your soup goes from great to unforgettable.

Step 7: Broil and Serve

Ladle the hot French Onion Beef Short Rib Soup into oven-safe bowls. Float a toasted baguette slice on each and pile on a handful of shredded Gruyère. Place the bowls under your broiler for 2 to 3 minutes until the cheese bubbles and browns. Serve piping hot, with oohs and aahs guaranteed!

How to Serve French Onion Beef Short Rib Soup

Garnishes

Once you’ve added that cheesy, golden topper, a little sprinkle of fresh thyme or some finely chopped parsley can brighten things up. For the ultimate finishing touch, a twist of freshly cracked black pepper brings out every note of umami. Don’t be afraid to go a little heavy on the cheese if you’re a Gruyère lover—the meltier, the better!

Side Dishes

This soup is hearty enough to stand alone, but if you want to round out your table, a crisp green salad with vinaigrette is the perfect complement. For a more indulgent meal, pair with buttery roasted potatoes or a simple cheese plate. And of course, make sure you have plenty of extra baguette on hand for dunking—the broth just begs for it.

Creative Ways to Present

If you’re serving guests, try making smaller portions in ovenproof ramekins for an elegant starter. Or, serve the French Onion Beef Short Rib Soup family-style in a Dutch oven at the center of the table, letting everyone ladle steaming bowls for themselves. You can even experiment with different cheeses or swap in garlic toasts for a flavorful twist on the traditional topping.

Make Ahead and Storage

Storing Leftovers

This soup actually gets better as it sits—the flavors seem to magically deepen overnight. Cool any leftovers completely before transferring to airtight containers. Store in the refrigerator for up to four days, making it a perfect meal prep option for busy weeks.

Freezing

French Onion Beef Short Rib Soup freezes beautifully. Simply cool the soup, portion it (without bread or cheese), and store in freezer-safe containers for up to three months. Reheat gently on the stove when ready to serve, then add fresh toasted baguette and cheese just before broiling. That way, everything tastes freshly made.

Reheating

For best results, reheat soup slowly on the stovetop, stirring occasionally until it’s piping hot. If you’ve frozen it, thaw overnight in the fridge first. When ready to serve, top individual bowls with fresh bread and Gruyère, then broil as usual—melty, golden perfection every single time.

FAQs

Can I make French Onion Beef Short Rib Soup in advance?

Absolutely! In fact, making this soup a day ahead allows the flavors to meld and deepen. Store it in the fridge, then reheat and broil with fresh bread and cheese just before serving for that fresh-from-the-oven magic.

What if I don’t have Gruyère cheese?

No worries—Swiss or provolone cheese work beautifully as substitutes. The key is choosing a cheese that melts well and boasts a bit of nutty, savory character.

Do I need oven-safe bowls?

For the classic finish, oven-safe bowls are best, but you can absolutely assemble the bread and cheese on a baking sheet, broil until bubbly, then transfer to each bowl of soup before serving.

Can I use boneless short ribs?

Yes, boneless will work, but bone-in short ribs bring even deeper flavor and body to the broth. If using boneless, keep an eye on cooking time—they often become tender a bit quicker.

Is French Onion Beef Short Rib Soup gluten-free?

The soup itself is gluten-free when prepared with all the listed ingredients; just swap the baguette for your favorite gluten-free bread and you’re all set for a gluten-free delight.

Final Thoughts

If you’re looking to impress or just want an utterly cozy meal, French Onion Beef Short Rib Soup is a showstopper that always delivers. Give it a go—you’ll fall in love with each comforting spoonful and savor the joy it brings to your kitchen table!

French Onion Beef Short Rib Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 22 reviews

Author: admin
Total Time: 3 hours 30 minutes
Yield: 6 servings
Diet: Non-Vegetarian

Print Recipe

Description

Indulge in the rich and comforting flavors of French Onion Beef Short Rib Soup. This hearty soup combines tender bone-in beef short ribs with caramelized onions, red wine, and Gruyère cheese for a soul-warming meal that’s perfect for chilly nights.

Ingredients

Bone-In Beef Short Ribs:

2 pounds

Olive Oil:

2 tablespoons

Yellow Onions:

4 large, thinly sliced

Garlic:

4 cloves, minced

Tomato Paste:

1 tablespoon

Dry Red Wine:

1/2 cup

Low-Sodium Beef Broth:

8 cups

Worcestershire Sauce:

2 teaspoons

Dried Thyme:

1 teaspoon

Bay Leaf:

Salt and Black Pepper:

To taste

Baguette:

1, sliced and toasted

Gruyère Cheese:

2 cups shredded

Cook Mode Prevent your screen from going dark

Instructions

Season and Sear Ribs: Season short ribs, then sear in a Dutch oven until browned. Set aside.
Caramelize Onions: Cook onions until golden, then add garlic and tomato paste.
Deglaze and Simmer: Deglaze with wine, add back ribs, broth, Worcestershire, thyme, and bay leaf. Simmer.
Shred and Serve: Remove ribs, shred meat, return to pot, adjust seasoning. Serve topped with baguette and cheese.