French Onion Beef Short Rib Soup

A Rich, Hearty Fusion of Classic French Onion and Slow-Braised Short Ribs

Prep Time: 30 minutes
Cook Time: 3–4 hours
Total Time: 4 hours 30 minutes
Servings: 6
Difficulty: Medium
Intensity Level: Moderate (involves slow braising and caramelization)

Introduction

Imagine the rich, savory flavor of traditional French onion soup—deeply caramelized onions in a beefy broth, topped with melted cheese and crusty bread. Now, elevate it by adding tender, fall-off-the-bone beef short ribs, and you have a masterpiece: French Onion Beef Short Rib Soup.

This is not your average weeknight soup—it’s a labor of love. The short ribs are seared and slow-braised until succulent, while the onions are cooked down to a sweet, jammy consistency. The result is a deeply layered broth that’s complex, hearty, and downright unforgettable.

Perfect for cold weather, special dinners, or anytime you crave comfort food with a gourmet twist, this soup is worth every minute of preparation.

Ingredients

For the Short Ribs:

• 2½ to 3 lbs bone-in beef short ribs

• Salt and freshly ground black pepper

• 2 tablespoons vegetable oil (or olive oil)

• 2 tablespoons tomato paste

• 4 cups low-sodium beef broth

• 1 cup dry red wine (Cabernet, Merlot, or Pinot Noir)

• 2 sprigs fresh thyme

• 2 sprigs fresh rosemary

• 2 bay leaves

For the Onion Base:

• 4 large yellow onions, thinly sliced

• 2 tablespoons unsalted butter

• 1 tablespoon olive oil

• 1 teaspoon sugar

• ½ teaspoon salt

• 2 cloves garlic, minced

• 1 tablespoon balsamic vinegar (or sherry vinegar)

For the Topping:

• 6 slices of French baguette (or crusty sourdough)

• 1½ cups grated Gruyère cheese (or Swiss/Comté)

Equipment Needed

• Dutch oven or large heavy-bottomed pot

• Wooden spoon

• Ladle

• Tongs

• Baking sheet or broiler-safe soup bowls

• Cheese grater

Preparation Instructions

Step 1: Sear the Short Ribs

1. Pat the short ribs dry with paper towels and season generously with salt and black pepper.

2. Heat 2 tablespoons of vegetable oil in a Dutch oven over medium-high heat.

3. Sear the short ribs in batches until deeply browned on all sides—about 3–4 minutes per side.

4. Remove the ribs and set aside on a plate.

Pro Tip: Don’t overcrowd the pan—browning is key for flavor.

Step 2: Build the Broth Base

1. Reduce the heat to medium and discard all but 1 tablespoon of fat from the pot.

2. Stir in 2 tablespoons of tomato paste and cook for 1–2 minutes until darkened and aromatic.

3. Pour in 1 cup red wine, scraping up all the brown bits at the bottom of the pan (deglazing).

4. Add 4 cups beef broth, the seared short ribs, and the herbs (thyme, rosemary, bay leaves).

5. Bring to a simmer, cover partially, and reduce heat to low.

6. Let the short ribs braise gently for 2½ to 3 hours, or until meat is fork-tender and falling off the bone.

Optional: Skim off excess fat from the surface during cooking for a cleaner broth.

Step 3: Caramelize the Onions

While the ribs are braising, prepare the onion base:

1. In a large skillet, melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat.

2. Add the sliced onions, ½ tsp salt, and 1 tsp sugar to help them break down.

3. Stir frequently and cook for 45 minutes to 1 hour, until the onions are deeply caramelized and golden brown.

4. Add minced garlic and cook 1 more minute.

5. Deglaze the pan with 1 tablespoon balsamic vinegar, stirring to scrape up flavorful bits.

Patience pays off here—the flavor of your soup depends on well-caramelized onions.

Step 4: Combine and Simmer

1. When the ribs are tender, remove them from the pot and shred the meat off the bones using two forks. Discard bones and excess fat.

2. Strain the broth if you prefer a clearer soup, or leave as-is for a rustic texture.

3. Add the shredded beef and caramelized onions into the pot with the broth.

4. Simmer everything together for another 20–30 minutes, allowing the flavors to meld.

Taste and adjust seasoning with more salt and pepper as needed.

Step 5: Prepare the Cheese Topping

1. Preheat your oven broiler.

2. Toast baguette slices until golden on both sides.

3. Ladle the soup into oven-safe bowls placed on a baking sheet.

4. Top each bowl with a toasted bread slice and a generous amount of shredded Gruyère cheese.

5. Place under the broiler for 2–4 minutes, or until the cheese is melted, bubbly, and golden brown.

Watch closely—broilers vary and can burn quickly!

Serving Suggestions

Serve hot and bubbly, directly from the oven. This soup is a full meal on its own but pairs beautifully with:

• A crisp green salad with vinaigrette

• A glass of bold red wine (like Bordeaux or Syrah)

• Roasted vegetables or a light charcuterie board

For a rustic presentation, serve in individual crocks with fresh thyme sprigs as garnish.

Make Ahead & Storage Tips

• Make Ahead: Both the broth and caramelized onions can be made a day ahead. Just combine and reheat when ready to serve.

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

• Freezing: Freeze the soup (without the bread and cheese topping) for up to 3 months. Reheat and finish with fresh bread and cheese under the broiler before serving.

Nutrition Information (Per Serving)

Approximate values

• Calories: 530

• Protein: 36g

• Fat: 32g

  • Saturated Fat: 14g

• Carbohydrates: 28g

  • Sugars: 6g

  • Fiber: 2g

• Cholesterol: 125mg

• Sodium: 780mg

• Calcium: 20% DV

• Iron: 25% DV

Note: Nutritional values will vary based on portion size, cheese used, and whether broth is strained or not.