This French Onion Beef Short Rib Soup is a warm hug in a bowl! Imagine tender short ribs melting in cozy broth, topped with bubbly melted cheese and toasted bread. Yum!
You can’t go wrong with this dish on a chilly day. I love serving it to friends and family—everyone gets excited when that cheesy goodness comes out! It’s so satisfying!
Key Ingredients & Substitutions
Beef Short Ribs: These provide the rich flavor that makes this soup special. If short ribs are tough to find, you can use chuck roast instead. Just cut it into chunks for similar results.
Onions: Yellow onions are best for caramelization thanks to their sweetness. If you’re in a pinch, sweet onions like Vidalia work well too, but make sure to cook them long enough to develop the flavor.
Wine: Dry white wine adds depth to the broth. If you prefer to skip alcohol, substitute it with extra beef broth or a splash of apple cider vinegar for a hint of acidity.
Gruyère Cheese: This cheese adds a signature creaminess. If Gruyère isn’t available, Swiss cheese is a good alternative, or try a mix of mozzarella and sharp cheddar for a different flavor profile.
How Do I Perfectly Caramelize Onions?
Caramelizing onions takes time but rewards you with a sweet, rich flavor. Here’s how to do it right:
- Start with medium heat to allow the onions to slowly release their sugars.
- Stir them often—every 5-10 minutes. This prevents burning and helps them cook evenly.
- Be patient! It usually takes 35-45 minutes to reach that perfect golden brown color.
- If they begin to brown too quickly, lower the heat to avoid burning.
Removing any browned bits from the bottom when you deglaze sets the foundation for a flavorful soup. Enjoy your cooking journey and remember, the better the base, the better your soup will be!
French Onion Beef Short Rib Soup
Ingredients You’ll Need:
For the Soup:
- 3 lbs beef short ribs, bone-in
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 5 large yellow onions, thinly sliced
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup dry white wine (optional but recommended)
- 8 cups beef broth (preferably homemade or low sodium)
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 tablespoon Worcestershire sauce
- 1 tablespoon balsamic vinegar (optional)
- Fresh parsley, chopped (for garnish)
For the Cheesy Toasts:
- 1 baguette, sliced into 1/2 inch thick rounds
- 2 cups grated Gruyère cheese (or Swiss cheese alternative)
How Much Time Will You Need?
This delicious French Onion Beef Short Rib Soup takes about 15 minutes to prep and 2.5 to 3 hours to cook in the oven. The long simmering time allows the flavors to deepen, resulting in a wonderfully rich soup. Enjoy this comforting dish with minimal hands-on time!
Step-by-Step Instructions:
1. Prepare the Short Ribs:
Start by preheating your oven to 375°F (190°C). Pat the beef short ribs dry with paper towels and make sure to season them generously with salt and freshly ground black pepper.
2. Sear the Short Ribs:
In a large ovenproof pot or Dutch oven, heat the olive oil over medium-high heat. Carefully add the seasoned short ribs, searing them on all sides until they’re deeply browned, which should take about 3-4 minutes per side. Once browned, remove the ribs from the pot and set them aside.
3. Caramelize the Onions:
Reduce the heat to medium and add the sliced onions to the pot. Cook them slowly, stirring frequently, until they are deeply caramelized and golden brown—this will take about 35-45 minutes. Make sure to add the minced garlic during the last 2 minutes of cooking, cooking until fragrant.
4. Thicken the Soup Base:
Once the onions are caramelized, sprinkle the flour over the onions and stir well for about 2 minutes to cook out the raw flour taste.
5. Deglaze the Pot:
Gradually pour in the white wine (if using) to deglaze the pot, scraping up any browned bits stuck to the bottom. Let it cook until the wine has mostly evaporated, which should take around 3 minutes.
6. Combine Ingredients:
Return the browned short ribs to the pot. Add the beef broth, thyme sprigs, bay leaf, Worcestershire sauce, and balsamic vinegar (if using). Bring everything to a gentle simmer.
7. Bake the Soup:
Cover the pot with a lid and transfer it to your preheated oven. Let it bake for 2.5 to 3 hours until the short ribs are tender and falling off the bone.
8. Finish the Soup:
Once cooked, carefully remove the short ribs from the soup. After they cool for a bit, shred the meat off the bones and return the tender meat back to the soup. Discard any bones, thyme sprigs, and bay leaf. Taste and adjust the seasoning with more salt and pepper if needed.
9. Prepare the Cheesy Toasts:
While the soup is finishing, prepare the cheesy toasts. Preheat your broiler. Arrange the sliced baguette on a baking sheet and toast for 1-2 minutes until they’re golden, then flip the slices, top with grated Gruyère cheese, and broil until the cheese is melted and bubbly.
10. Serve the Soup:
To serve, ladle the comforting soup into bowls and either place a cheesy toast on top or alongside each serving. Sprinkle freshly chopped parsley over each bowl for a lovely finishing touch.
11. Enjoy!
Enjoy your rich, comforting French Onion Beef Short Rib Soup—perfect for those chilly nights when you crave something warm, hearty, and delicious!
This delightful recipe brings together the deep flavors of beef short ribs and sweet caramelized onions topped with melted cheese and crusty bread, making for a truly satisfying meal. Enjoy cooking and sharing this special dish!
Can I Use Different Cuts of Beef?
Yes, you can substitute beef short ribs with chuck roast or brisket if preferred. Just make sure to cut them into chunks for even cooking. Both options will still provide that rich flavor!
Can I Make This Soup in a Slow Cooker?
Absolutely! After searing the meat and caramelizing the onions, you can transfer everything into a slow cooker. Cook on low for 6-8 hours or on high for 4-5 hours until the meat is tender.
How Should Leftovers Be Stored?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally to ensure even heating.
Can I Freeze This Soup?
Yes, this soup freezes beautifully! Let it cool completely, then transfer it to freezer-safe containers. It can be stored in the freezer for up to 3 months. Thaw in the fridge overnight before reheating and serving.
