Description

Warm, hearty, and loaded with rich flavors, French Onion Beef Short Rib Soup is the ultimate comfort dish. The tender short ribs, caramelized onions, and melted cheese combine for a meal that’s as indulgent as it is satisfying. Perfect for cozy evenings, this soup will quickly become a family favorite.

Subscribe to our newsletter to get more mouthwatering recipes like this delivered to your inbox!

Ingredients

Scale

For the Soup:

2 lbs beef short ribs: Bone-in for maximum flavor.
3 large yellow onions, thinly sliced: The star of French onion soup!
4 tablespoons unsalted butter: For caramelizing the onions.
1 tablespoon olive oil: To sear the short ribs.
3 garlic cloves, minced: Adds depth to the broth.
6 cups beef broth: Use high-quality broth for the best flavor.
1 tablespoon Worcestershire sauce: Enhances the savory notes.
1 bay leaf: For a subtle herbal aroma.
1 teaspoon fresh thyme leaves: Or 1/2 teaspoon dried thyme.
Salt and pepper, to taste: To season.

For Topping:

6 slices of baguette or crusty bread: Toasted.
1 1/2 cups shredded Gruyère or Swiss cheese: Melts beautifully over the soup.

Cook Mode Prevent your screen from going dark

Instructions

Step 1: 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 the short ribs and set aside.

Step 2: 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.

Step 3: 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.
Remove the short ribs and shred the meat. Discard the bones and return the meat to the pot.

Step 4: Prepare the Topping

Preheat your broiler.
Ladle the soup into oven-safe bowls. Place a slice of toasted baguette on top of each bowl and sprinkle generously with shredded Gruyère.
Place the bowls under the broiler for 2-3 minutes, or until the cheese is melted and bubbly.

Step 5: Serve and Enjoy

Carefully remove the bowls from the oven and serve hot, garnished with a sprinkle of fresh thyme if desired.

Notes

Take Your Time: Caramelizing the onions properly is key to achieving the deep, sweet flavor of this soup.
Use Bone-In Short Ribs: The bones add incredible depth to the broth.
Cheese Variety: For a twist, try using a mix of Gruyère, mozzarella, or Parmesan.
Make Ahead: The soup tastes even better the next day as the flavors meld.

Prep Time: 20 minutes
Cook Time: 3 hours
Cuisine: American