When the weather turns chilly, nothing warms both the body and the soul quite like a hearty bowl of homemade soup. This French Onion Beef Short Rib Soup brings together the richness of tender beef short ribs, caramelized onions, and a savory broth topped with melty cheese. It’s a comfort food classic elevated with simple, rustic charm.
This recipe may sound fancy, but don’t worry—it’s completely approachable, made with pantry-friendly ingredients, and rewarding at every step. With slow-simmered beef and golden, sweet onions, you’ll have a bowl of cozy goodness perfect for family dinners or special gatherings.
Recipe Info
| Field | Info |
|---|---|
| Category | Dinner / Soup |
| Prep Time | 20 minutes |
| Cook Time | 2 hours 30 minutes |
| Servings | 6 servings |
| Calories | ~420 kcal per serving |
Ingredients You’ll Need
- 3 lbs beef short ribs (bone-in preferred)
- 3 large yellow onions, thinly sliced
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 8 cups beef broth
- 2 bay leaves
- 4 sprigs fresh thyme (or 1 teaspoon dried thyme)
- Salt and black pepper, to taste
- 1 baguette, sliced and toasted
- 2 cups Gruyère cheese, shredded (Swiss cheese works too)
Step-By-Step Instructions
- Sear the short ribs
Pat the ribs dry, season generously with salt and pepper, and sear them in a large heavy pot or Dutch oven with olive oil over medium-high heat. Brown on all sides, then remove and set aside. - Caramelize the onions
In the same pot, melt butter. Add sliced onions and cook slowly over medium-low heat for 25–30 minutes, stirring often, until deeply golden and caramelized. Don’t rush this step—it builds all the flavor. - Build the base
Add minced garlic and cook for 1 minute. Stir in the flour and cook for another 2 minutes to thicken slightly. - Deglaze and simmer
Return the short ribs to the pot, then add beef broth, bay leaves, and thyme. Bring to a simmer, cover, and cook gently for 2–2 ½ hours, until the meat is fall-off-the-bone tender. - Shred the beef
Remove short ribs, discard bones, and shred the beef into bite-sized pieces. Return the meat to the soup, stirring well. - Assemble and serve
Ladle soup into oven-safe bowls, top with toasted baguette slices and a generous sprinkle of cheese. Place under the broiler for 2–3 minutes until the cheese is melted and bubbly.
Helpful Notes & Tips
- Patience pays off: Caramelizing the onions low and slow is key to getting that rich, sweet flavor.
- Make ahead: This soup tastes even better the next day as the flavors continue to meld.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days, or freeze (without bread and cheese topping) for up to 3 months.
Recipe Variations
- Protein swap: Use chuck roast or brisket if short ribs aren’t available.
- Cheese options: Try provolone, mozzarella, or a mix of Gruyère and Parmesan.
- Low-carb twist: Skip the bread topping and serve with roasted veggies or a fresh salad.
Serving Suggestions
- Pair with a crisp green salad to balance the richness.
- Serve alongside roasted garlic mashed potatoes for an extra cozy meal.
Conclusion
This French Onion Beef Short Rib Soup is the definition of comfort food—warm, hearty, and layered with incredible flavor. It’s the kind of recipe that makes the house smell amazing and gathers everyone around the table. Whether you’re serving it on a quiet winter night or as the star of a holiday meal, this soup is sure to become a family favorite.