Perfect French Onion Beef Short Rib Soup Recipe

Name: Perfect French Onion Beef Short Rib Soup
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Cuisine: French
Ingredients: 2 pounds bone-in beef short ribs, trimmed of excess fat; 4 large yellow onions, thinly sliced; 2 tablespoons unsalted butter; 4 cloves garlic, minced; 6 cups low-sodium beef broth; 1 cup dry red wine (e.g., cabernet or merlot); 4 sprigs fresh thyme; 2 bay leaves; 2 tablespoons olive oil; Salt and black pepper to taste; Thick slices of French bread, toasted; 1 ½ cups Gruyère cheese, shredded

Posted on November 13, 2025

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The aroma of caramelized onions mingling with the rich, hearty flavor of tender beef short ribs is enough to make your mouth water. This Perfect French Onion Beef Short Rib Soup is the ultimate comfort food that combines two classic dishes: French onion soup and braised beef short ribs. It’s the kind of recipe that feels indulgent yet completely achievable, even if you’re not a seasoned chef.

I first stumbled onto this idea during a chilly winter evening. I wanted the deep, savory flavors of French onion soup but craved something more substantial. Enter beef short ribs! The result? A soup that’s not only deeply satisfying but also feels like a warm hug in a bowl. Whether you’re treating yourself or feeding a crowd, this recipe is sure to win hearts (and stomachs). Let’s get cooking!

Why You’ll Love This Recipe

Rich and Flavorful: The slow-cooked beef short ribs bring a depth of flavor that perfectly complements the sweet, caramelized onions.
Comfort in a Bowl: This soup is like wrapping yourself in a cozy blanket on a cold day, with every bite warming your soul.
Simple Ingredients: Most of these ingredients are pantry staples, and the beef short ribs are widely available at grocery stores.
Perfect for Any Occasion: Whether it’s a special dinner or just a comforting weeknight meal, this soup fits the bill.
Restaurant-Worthy at Home: Impress your family or guests with a dish that tastes like it came straight out of a French bistro.

What sets this recipe apart is the slow braising process for the beef short ribs paired with the caramelization of onions. The flavors combine beautifully, creating a soup that’s hearty and unforgettable. This isn’t just a meal—it’s an experience. And honestly, who doesn’t love a recipe that feels like a little luxury but doesn’t require fancy equipment or hard-to-find ingredients?

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Here’s everything you’ll need:

Beef short ribs: Bone-in, about 2 pounds, trimmed of excess fat.
Yellow onions: 4 large, thinly sliced. (The star of the show!)
Unsalted butter: 2 tablespoons (for caramelizing the onions).
Garlic: 4 cloves, minced (adds depth).
Beef broth: 6 cups, preferably low-sodium for better control of seasoning.
Red wine: 1 cup (adds richness and depth—use a dry variety like cabernet or merlot).
Fresh thyme: 4 sprigs (for herbaceous flavor).
Bay leaves: 2 (earthy and aromatic).
Olive oil: 2 tablespoons (for searing).
Salt and black pepper: To taste.
French bread: Thick slices, toasted (for the classic topping).
Gruyère cheese: 1 ½ cups, shredded (melts to perfection).

If you’re looking to adapt, you can swap red wine with extra beef broth for an alcohol-free version or use a gluten-free bread for dietary needs. The beauty of this recipe is how flexible it can be!

Equipment Needed

Large Dutch oven or heavy-bottomed pot: For searing the short ribs and slow cooking the soup.
Sharp knife: To slice your onions thinly and evenly.
Wooden spoon: Ideal for stirring and preventing the onions from sticking.
Grater: For shredding the Gruyère cheese.
Baking sheet: To toast the French bread.
Ladle: For serving the soup.

If you don’t have a Dutch oven, a large stockpot works just fine. And for the cheese grater, you can use pre-shredded Gruyère, although freshly grated cheese always melts better!

How to Make Perfect French Onion Beef Short Rib Soup

Prepare the short ribs: Season the beef short ribs generously with salt and pepper. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Sear the short ribs for about 4 minutes per side until browned. Remove and set aside.
Caramelize the onions: Lower the heat to medium and add 2 tablespoons of unsalted butter to the pot. Once melted, add the sliced onions and a pinch of salt. Stir frequently for 25-30 minutes until the onions are deep golden brown and jammy. This step is crucial for building flavor—don’t rush it!
Add garlic and deglaze: Stir in the minced garlic and cook for 1-2 minutes until fragrant. Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let the wine simmer for about 5 minutes.
Create the base: Return the short ribs to the pot. Add the beef broth, thyme, and bay leaves. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let simmer for 2-2.5 hours, or until the short ribs are fall-apart tender.
Toast the bread: While the soup is simmering, preheat your oven to 375°F (190°C). Place the slices of French bread on a baking sheet and toast them until golden brown, about 5-7 minutes.
Finish the soup: Remove the short ribs and shred the meat, discarding the bones. Return the meat to the pot and taste for seasoning—add more salt or pepper if needed.
Assemble and serve: Ladle the soup into oven-safe bowls. Top each with a slice of toasted French bread and a generous handful of Gruyère cheese. Place under the broiler for 2-3 minutes, or until the cheese is bubbling and golden. Serve hot!

Cooking Tips & Techniques

Don’t rush the onions: This step is key to unlocking the sweet, savory flavor of the soup. Stir them often and keep the heat moderate.
Choose the right wine: Dry red wine like merlot or cabernet works best for adding depth without overpowering the dish.
Low and slow for tender ribs: Be patient during the simmering process—it’s worth the wait!
Grate your cheese: Freshly grated Gruyère melts much more evenly and gives that irresistible golden crust.
Test the seasoning: Always taste the soup before serving to adjust salt and pepper as needed.

Variations & Adaptations

Dietary Adaptations: Use gluten-free bread to make this recipe suitable for gluten-sensitive guests.
Seasonal Variation: Add root vegetables like carrots or parsnips during the simmering stage for a heartier winter soup.
Flavor Twist: Swap Gruyère for sharp white cheddar or smoked gouda to change the flavor profile.
Cooking Method: Try making this soup in a slow cooker—sear the ribs and caramelize the onions first, then transfer everything to the slow cooker for 6-8 hours on low.

Serving & Storage Suggestions

Serve this soup piping hot, straight from the broiler! Pair it with a crisp green salad or a glass of the same red wine you used in the recipe for a complete meal. For leftovers, store the soup (without the bread or cheese topping) in an airtight container in the refrigerator for up to 4 days.

To reheat, warm it gently on the stove over medium heat. If freezing, the soup can be stored for up to 3 months—just make sure to thaw it in the fridge overnight before reheating. The flavors deepen over time, making it even better the next day!

Nutritional Information & Benefits

While this soup is indulgent, it offers some nutritional benefits. The beef short ribs are an excellent source of protein and iron, while onions provide antioxidants and immune-boosting properties. Gruyère cheese adds calcium, and the broth keeps you hydrated. If you’re watching your calories, you can go light on the cheese and bread without sacrificing too much flavor.

Conclusion

This Perfect French Onion Beef Short Rib Soup is a recipe you’ll find yourself returning to again and again. It’s hearty, comforting, and packed with flavor that feels like a warm embrace on a cold day. Whether you follow the recipe to a T or customize it to suit your tastes, it’s guaranteed to impress.

I hope you give this recipe a try and make it your own. If you do, let me know in the comments how it turned out or share it with friends who love comforting soups just as much as you do. Cooking is all about joy, and this soup delivers it in every spoonful!

FAQs

Can I use a different cut of beef?

Yes! Beef chuck or shank can work if short ribs aren’t available, though the flavor and texture may vary slightly.

What can I substitute for red wine?

If you prefer not to use wine, swap it with an equal amount of beef broth or a splash of balsamic vinegar for added depth.

Can I make this soup ahead of time?

Absolutely! The soup can be made a day in advance and reheated before serving. Assemble the bread and cheese topping fresh.

How do I prevent the onions from burning?

Keep the heat at medium and stir frequently. If they start sticking, add a splash of water or broth to loosen them.

Can I freeze this soup?

Yes, the soup freezes well without the bread and cheese topping. Store in airtight containers for up to 3 months.