French Onion Beef Short Rib Soup

Here’s a rich, indulgent take on a classic: French Onion Beef Short Rib Soup — where tender, fall-apart short ribs meet deeply caramelized onions in a luxurious broth topped with crusty bread and melty cheese. It’s a mashup of French onion soup and slow-braised beef, and it’s ridiculously good.

🧅 French Onion Beef Short Rib Soup

🕒 Prep Time: 25 mins

🥘 Cook Time: 2.5 – 3 hours

🍽️ Serves: 4–6

Ingredients:

For the beef:

• 2–3 lbs bone-in beef short ribs

• Salt and black pepper, to taste

• 1 tbsp olive oil

For the soup:

• 3 tbsp butter

• 4 large yellow onions, thinly sliced

• 1 tsp sugar (helps caramelize)

• 2 cloves garlic, minced

• 2 tbsp flour (optional, for a thicker broth)

• ½ cup dry white wine (or red wine for a deeper flavor)

• 8 cups beef broth (preferably low-sodium)

• 2 tsp fresh thyme leaves (or ½ tsp dried)

• 1 bay leaf

• Salt and pepper, to taste

For topping:

• Baguette slices, toasted

• 1½ cups shredded Gruyère or Swiss cheese

Instructions:

🔥 Step 1: Brown the Short Ribs

1. Season short ribs generously with salt and pepper.

2. Heat olive oil in a large Dutch oven or soup pot over medium-high heat.

3. Sear short ribs on all sides until browned (about 3–4 mins per side). Remove and set aside.

🧅 Step 2: Caramelize the Onions

1. Lower heat to medium and melt butter in the same pot.

2. Add sliced onions and sugar. Cook slowly, stirring often, for 30–40 minutes, until deep golden brown and jammy.

3. Add garlic and cook 1 more minute.

4. (Optional) Stir in flour and cook for 1–2 minutes for a slightly thicker broth.

🍷 Step 3: Deglaze & Simmer

1. Pour in the wine, scraping up all the browned bits. Let it reduce for 2–3 minutes.

2. Add beef broth, thyme, bay leaf, and the seared short ribs. Bring to a simmer.

3. Cover and simmer on low heat for 2–2½ hours, or until meat is tender and falling off the bone.

🥣 Step 4: Final Touches

1. Remove short ribs and discard bones. Shred the meat and return it to the soup.

2. Season with salt and pepper to taste. Discard bay leaf.

🧀 Step 5: Serve with Cheese Toasts

1. Preheat broiler. Place toasted baguette slices on top of soup bowls, sprinkle generously with Gruyère.

2. Broil for 2–3 minutes, or until cheese is melted and bubbly.

3. Serve hot, optionally garnished with extra thyme.

✅ Tips:

• Make ahead: This soup gets even better the next day.

• For a slow cooker version, caramelize the onions first, then add everything to the slow cooker and cook on low for 8 hours.

• Swap short ribs for beef chuck if needed — just cut into chunks.