Name: French Onion Beef Short Rib Soup
Prep time: 30 min
Cook time: 210 min
Total time: 240 min
Ingredients: 3-4 lbs bone-in beef short ribs (1.4-1.8 kg, cut into individual ribs); 4 large yellow onions (about 2 lbs or 900g, thinly sliced); 4 tablespoons unsalted butter (57g); 2 tablespoons olive oil (30ml); 6 cloves garlic (minced); 1/4 cup tomato paste (60ml); 1 cup dry red wine (240ml, Cabernet Sauvignon or Merlot works well); 8 cups beef stock or bone broth (1.9L); 2 cups water (480ml); 3 sprigs fresh thyme; 2 bay leaves; 1 tablespoon Worcestershire sauce; 2 teaspoons salt (plus more to taste); 1 teaspoon black pepper; 1/2 teaspoon dried rosemary; 1 French baguette (sliced into 1-inch or 2.5cm thick rounds); 2 cups Gruyère cheese (200g, freshly grated); 1/2 cup Parmesan cheese (50g, grated); fresh thyme leaves (for garnish)

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I’ll never forget the first time I combined two of my favorite comfort foods: French onion soup and braised short ribs.

It was a chilly October evening, and I had both caramelized onions left over from making onion rings and some bone-in short ribs I’d been meaning to use. What started as a “let’s see what happens” experiment turned into this incredible French Onion Beef Short Rib Soup Recipe that my family now begs me to make every fall.

The magic happens when you give those onions the time they need to caramelize properly. I learned this the hard way after my first attempt, when I rushed them and ended up with bitter, pale onions instead of the sweet, golden-brown beauties this soup deserves.

Now, this recipe has become my go-to for special Sunday dinners and holidays. The short ribs become so tender they practically fall off the bone, and when you ladle that rich, beefy broth over toasted bread and melted Gruyère, it’s pure heaven in a bowl.

Quick Recipe Summary
Prep Time	30 minutes
Cook Time	3 hours 30 minutes
Total Time	4 hours
Servings	6-8 bowls
Difficulty Level	Moderate

Delicious French Onion Beef Short Rib Soup Recipe Tonight

Table of Contents

Why You’ll Love This French Onion Beef Short Rib Soup Recipe

This soup brings together everything I love about fall cooking: deep flavors, tender meat, and that incredible aroma that fills your entire house. The combination of fall-apart short ribs and sweet caramelized onions creates layers of flavor you just can’t get from regular beef soup.

The Gruyère cheese topping takes it over the edge. When you broil those cheese-covered bread slices until they’re bubbly and golden, then float them on top of the soup, you get that classic French onion soup experience with the added richness of braised short ribs.

Here’s what makes this recipe special:

Fall-apart tender short ribs that practically melt in your mouth after slow braising
Deeply caramelized onions that add natural sweetness and complexity
Rich, beefy broth enhanced with red wine and fresh thyme
Classic Gruyère cheese topping that gets gloriously melty and golden
Make-ahead friendly since the flavors actually improve overnight
Impressive presentation that makes it perfect for entertaining
Comfort food at its finest without being overly heavy

Another favorite comfort soup: Creamy Tomato Basil Soup

Ingredients

This soup requires quality ingredients, especially when it comes to the beef and cheese. I’ve learned that skipping the good stuff here really does make a noticeable difference in the final result.

For the Soup:

3-4 lbs (1.4-1.8 kg) bone-in beef short ribs, cut into individual ribs
4 large yellow onions (about 2 lbs/900g), thinly sliced
4 tablespoons unsalted butter
2 tablespoons olive oil
6 cloves garlic, minced
1/4 cup (60ml) tomato paste
1 cup (240ml) dry red wine (Cabernet Sauvignon or Merlot works well)
8 cups (1.9L) beef stock or bone broth
2 cups (480ml) water
3 sprigs fresh thyme
2 bay leaves
1 tablespoon Worcestershire sauce
2 teaspoons salt, plus more to taste
1 teaspoon black pepper
1/2 teaspoon dried rosemary

For the Topping:

1 French baguette, sliced into 1-inch (2.5cm) thick rounds
2 cups (200g) Gruyère cheese, freshly grated
1/2 cup (50g) Parmesan cheese, grated
Fresh thyme leaves for garnish

Kitchen Equipment Needed

Having the right equipment makes this recipe so much easier. I tried making this in a regular pot once and the short ribs didn’t braise nearly as well.

Here’s what you’ll need:

Large Dutch oven (6-7 quart/5.7-6.6L capacity) with lid
Large cutting board
Sharp chef’s knife
Wooden spoon for stirring
Tongs for handling the short ribs
Measuring cups and spoons
Baking sheet for toasting bread
Ladle for serving
Cheese grater
Oven-safe soup bowls or crocks (optional but recommended for broiling)

Recommended Products for This Recipe

After making this soup countless times, I’ve found a few products that really make a difference in both the cooking process and the final result.

1. Le Creuset Enameled Cast Iron Dutch Oven

I’ve been using my Le Creuset for years, and it’s perfect for this recipe because it distributes heat so evenly during the long braising time. The short ribs come out incredibly tender, and the heavy lid keeps all that moisture locked in. It goes from stovetop to oven seamlessly, and cleanup is surprisingly easy even with all that caramelized goodness stuck to the bottom.

Get it on Amazon

2. Premium Grass-Fed Beef Short Ribs

The quality of your short ribs makes or breaks this dish. I switched to grass-fed short ribs a few years ago, and the flavor difference is remarkable. They have better marbling, which means more flavor and tenderness, and they don’t shrink as much during cooking. Yes, they’re pricier, but for a special occasion soup like this, it’s worth it.

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3. Authentic Gruyère Cheese from Switzerland

Please don’t use pre-shredded cheese for this recipe. Real Gruyère from Switzerland melts beautifully and has that nutty, slightly sweet flavor that defines French onion soup. I buy a block and grate it fresh right before using. The difference between authentic Gruyère and cheese labeled “Gruyère-style” is huge.

Get it on Amazon

4. Kitchen Aid Box Grater

Since you’re grating two different cheeses for this recipe, a sturdy box grater makes the job so much faster. This one has different grating sizes, which is perfect because I use the larger holes for the Gruyère and the finer side for the Parmesan. It’s stable, doesn’t slip around, and grates cheese smoothly without clogging.

Get it on Amazon

Simple French Onion Beef Short Rib Soup Recipe for Families

Step-by-Step Instructions: How to Make French Onion Beef Short Rib Soup

Follow these steps carefully, especially when caramelizing the onions. Patience here pays off with incredible depth of flavor.

1. Prepare and Season the Short Ribs

Pat the short ribs completely dry with paper towels (this helps them brown better)
Season all sides generously with salt and black pepper, pressing the seasoning into the meat
Let them sit at room temperature for 15-20 minutes while you prep the other ingredients
This resting time helps them cook more evenly

2. Sear the Short Ribs

Heat the olive oil in your Dutch oven over medium-high heat until it shimmers
Working in batches to avoid crowding, add the short ribs and sear for 3-4 minutes per side until deep golden brown
Use tongs to turn them carefully, getting all sides nicely browned
Transfer the seared ribs to a plate and set aside (don’t worry if they’re not cooked through yet)
Pour off all but about 2 tablespoons of fat from the pot

3. Caramelize the Onions

Reduce heat to medium and add the butter to the remaining fat in the Dutch oven
Once melted, add all the sliced onions (yes, they’ll seem like too much, but they’ll cook down significantly)
Stir to coat the onions in the fat, then let them cook, stirring every 5-7 minutes
Continue cooking for 35-45 minutes total until the onions are deep golden brown and sweet
If they start to stick or burn, add a splash of water and scrape up the browned bits
Don’t rush this step – properly caramelized onions are the foundation of great French onion soup flavor

Read Also: Beef Barley Soup Recipe

4. Add Aromatics and Build the Base

Add the minced garlic to the caramelized onions and cook for 1 minute until fragrant
Stir in the tomato paste and cook for 2-3 minutes, stirring constantly, until it darkens slightly
Pour in the red wine and use your wooden spoon to scrape up all the flavorful browned bits from the bottom
Let the wine simmer for 3-4 minutes until it reduces by about half
This concentrates the wine’s flavor and cooks off the harsh alcohol taste

5. Add Liquids and Seasonings

Pour in the beef stock and water, stirring to combine everything
Add the fresh thyme sprigs, bay leaves, Worcestershire sauce, dried rosemary, and remaining salt and pepper
Stir well to distribute all the seasonings throughout the liquid
Bring the mixture to a gentle boil over medium-high heat

6. Braise the Short Ribs

Nestle the seared short ribs back into the pot, along with any accumulated juices from the plate
The liquid should come about three-quarters of the way up the sides of the ribs
Once the soup comes to a boil, reduce heat to low and cover with the lid
Transfer the entire Dutch oven to a preheated 325°F (163°C) oven
Braise for 2.5-3 hours until the meat is fall-apart tender
Check after 2 hours, and if the ribs aren’t tender yet, continue cooking in 30-minute increments

7. Finish the Soup

Carefully remove the Dutch oven from the oven (it will be very hot and heavy)
Use tongs to transfer the short ribs to a cutting board
Let them cool for 5-10 minutes, then shred or chop the meat off the bones, discarding the bones and any large pieces of fat
Return the meat to the soup and discard the thyme sprigs and bay leaves
Taste and adjust seasoning with more salt and pepper if needed
Keep the soup warm over low heat while you prepare the topping

8. Prepare the Cheese Toasts

Preheat your broiler to high
Arrange the baguette slices on a baking sheet in a single layer
Toast under the broiler for 1-2 minutes per side until lightly golden
Mix the grated Gruyère and Parmesan cheeses together in a bowl
Top each toasted bread slice with a generous mound of the cheese mixture

9. Broil and Serve

If using oven-safe bowls: Ladle the hot soup into the bowls, top each with 1-2 cheese-covered bread slices, and broil for 2-3 minutes until the cheese is melted, bubbly, and golden brown
If using regular bowls: Broil the cheese-topped toasts on the baking sheet until melted and golden, then carefully float them on top of soup-filled bowls
Garnish with fresh thyme leaves and serve immediately while the cheese is still gooey and hot

For a lighter soup option, try my Lentil and Vegetable Soup.

Hearty French Onion Beef Short Rib Soup Recipe You’ll Love

Tips for The Best French Onion Beef Short Rib Soup

I’ve made this soup at least fifty times, and these tips have helped me perfect it over the years. Learn from my mistakes and save yourself some frustration.

Here’s what I’ve learned:

Don’t rush the onion caramelization – This is the most important step and the one I see people skip most often. Those onions need 35-45 minutes to develop that deep, sweet flavor. Set a timer and commit to stirring them regularly.
Use bone-in short ribs – The bones add so much flavor and body to the broth. Boneless short ribs work in a pinch, but you’ll lose some of that rich, gelatinous quality.
Sear in batches – Crowding the pan will cause the meat to steam instead of sear, and you’ll miss out on all that delicious browning.
Choose a good quality wine – If you wouldn’t drink it, don’t cook with it. The wine flavor concentrates as it cooks, so a harsh wine will make harsh-tasting soup.
Skim the fat if needed – After braising, some fat will rise to the surface. I like to leave a little for flavor, but if there’s an excessive amount, skim some off with a spoon.
Grate your own cheese – Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly. Fresh-grated Gruyère melts into that perfect, stretchy consistency.
Toast the bread properly – The bread needs to be sturdy enough to hold the cheese and not get completely soggy in the soup. A light toast before adding cheese is essential.
Let the meat rest before shredding – Hot meat is harder to handle and shreds less cleanly. Five minutes of cooling makes the job much easier.
Make it ahead – This soup is even better the next day. Make it through step 7, refrigerate overnight, then reheat and add the cheese toasts when ready to serve.
Watch the broiler carefully – Cheese can go from perfectly melted to burnt in seconds. Don’t walk away when broiling.

Serving Suggestions

This soup is hearty enough to serve as a complete meal, but I love pairing it with a few complementary sides to round out the dinner. The rich, beefy flavors work beautifully with lighter accompaniments.

A crisp green salad with a tangy vinaigrette cuts through the richness perfectly. I often make a simple arugula salad with lemon juice, olive oil, and shaved Parmesan. Grilled Vegetable Skewers also make a wonderful side, adding freshness and color to the plate.

Here are my favorite ways to serve this soup:

With a simple green salad dressed in Healthy Bruschetta vinaigrette
Alongside roasted asparagus or green beans
With crusty bread for dipping (in addition to the cheese toasts)
Following a light appetizer like Deviled Eggs
Before a lighter dessert like poached pears
With a glass of the same red wine you used in the soup

You might also enjoy: Italian Wedding Soup

Variations of French Onion Beef Short Rib Soup

Once you master the basic recipe, these variations let you customize the soup to your preferences or work with what you have on hand. I’ve tested all of these and they all turn out delicious.

Try these creative twists:

Slow Cooker Version – After searing the ribs and caramelizing the onions, transfer everything to a slow cooker and cook on low for 6-8 hours or high for 4-5 hours.
Red Onion Variation – Substitute half the yellow onions with red onions for a slightly sweeter, more colorful soup.
Mushroom Addition – Add 8 oz (225g) sliced cremini mushrooms when you add the garlic for an earthy, umami boost.
Cheese Options – Try using a combination of Gruyère and Swiss, or substitute Comté cheese for a nuttier flavor profile.
Herb Variations – Replace the thyme with fresh rosemary, or add a sprig of sage for a different aromatic profile.
Short Rib Alternatives – If short ribs aren’t available, use beef chuck roast cut into 2-inch pieces, or oxtail for even richer flavor.
White Wine Version – Swap the red wine for dry white wine (like Chardonnay) for a lighter, more delicate flavor.
Guinness Addition – Replace half the wine with Guinness stout for a rich, malty depth.
Spicy Kick – Add a pinch of red pepper flakes with the garlic, or stir in a teaspoon of Dijon mustard before serving.
Lighter Version – Use boneless short ribs, trim excess fat, and use reduced-sodium beef broth to make a less rich but still flavorful version.

Storage and Reheating

This soup stores beautifully and actually tastes even better the next day as the flavors continue to meld. I often make a double batch specifically so I have leftovers.

Follow these storage guidelines for best results:

Refrigerator Storage – Let the soup cool completely before transferring to airtight containers. Store for up to 4 days in the fridge. Keep the cheese toasts separate and make them fresh when reheating.
Freezer Storage – The soup freezes wonderfully for up to 3 months. Let it cool completely, then transfer to freezer-safe containers or heavy-duty freezer bags, leaving some room for expansion. Freeze without the cheese toasts.
Thawing – Thaw frozen soup overnight in the refrigerator, or use the defrost setting on your microwave for quicker thawing.
Reheating on Stovetop – Pour the soup into a pot and reheat over medium-low heat, stirring occasionally, until heated through (about 10-15 minutes). Add a splash of beef broth if it’s become too thick.
Reheating in Microwave – Transfer individual portions to microwave-safe bowls and heat in 2-minute intervals, stirring between each, until steaming hot.
Reheating from Frozen – You can reheat frozen soup directly on the stovetop over low heat, stirring frequently as it thaws, then increase heat once fully thawed.
Cheese Toast Storage – Store any leftover cheese toasts separately in an airtight container at room temperature for 1 day. Reheat under the broiler until the cheese is bubbly again.
Make-Ahead Tips – Make the soup through step 7 up to 2 days ahead, refrigerate, then reheat and add fresh cheese toasts just before serving.

Read Also: Zuppa Toscana Recipe

Cozy French Onion Beef Short Rib Soup Recipe to Warm Your Soul

Nutritional Facts

This nutritional information is approximate and based on one serving (1/6 of the recipe) with cheese toast included. Keep in mind that values will vary based on the specific brands and exact amounts of ingredients you use.

Per Serving (approximately 2 cups soup with cheese toast):

Calories: 685
Total Fat: 42g
Saturated Fat: 18g
Cholesterol: 145mg
Sodium: 1,250mg
Total Carbohydrates: 32g
Dietary Fiber: 3g
Sugars: 8g
Protein: 45g
Vitamin A: 15% DV
Vitamin C: 12% DV
Calcium: 35% DV
Iron: 28% DV

Note: This is a rich, indulgent soup perfect for special occasions. The high fat and protein content comes primarily from the short ribs and cheese. If you’re looking for a lighter option, you can trim more fat from the short ribs before cooking and use less cheese on the toasts.

Health Benefits of Key Ingredients

While this is definitely an indulgent comfort food, it does contain several ingredients with genuine nutritional benefits. The combination of protein, minerals, and vegetables makes it more than just empty calories.

The short ribs provide high-quality protein and are rich in iron, zinc, and B vitamins, particularly B12. The slow braising process also extracts collagen from the bones and connective tissue, which breaks down into gelatin, supporting joint and gut health.

Here’s what makes this soup surprisingly nutritious:

Beef Short Ribs – Excellent source of complete protein (essential for muscle maintenance), high in iron (supports oxygen transport in blood), rich in zinc (boosts immune function), contains B vitamins including B12 (crucial for nerve function and red blood cell formation), provides conjugated linoleic acid which may have anti-inflammatory properties
Onions – High in antioxidants, particularly quercetin (reduces inflammation and may lower blood pressure), good source of vitamin C, contains prebiotic fiber that feeds beneficial gut bacteria, may help regulate blood sugar levels, sulfur compounds support detoxification
Garlic – Contains allicin with powerful medicinal properties, may help reduce blood pressure and cholesterol, has antimicrobial and antiviral properties, rich in manganese and vitamin B6, supports immune system function
Red Wine – Contains resveratrol with heart-healthy benefits (when consumed in moderation), may improve cholesterol levels, rich in antioxidants that protect cells from damage, the cooking process removes most alcohol while retaining beneficial compounds
Bone Broth – Rich in minerals like calcium, magnesium, and phosphorus, provides glucosamine and chondroitin for joint health, contains collagen that breaks down into gelatin (supports skin, hair, and nail health), amino acids like glycine support gut lining repair
Gruyère Cheese – Excellent source of calcium for bone health, high in protein, provides vitamin A for eye health, contains vitamin K2 which helps direct calcium to bones, good source of phosphorus and zinc

For more hearty soup options, check out my Cheeseburger Soup.

FAQs About French Onion Beef Short Rib Soup

1. Can I make this soup without wine?

Yes, you can absolutely make this without wine. Replace the wine with an equal amount of beef stock plus 1 tablespoon of balsamic vinegar for acidity. The soup will still be delicious, though it will lack some of the complex depth that wine provides.

2. Can I use boneless short ribs instead?

Boneless short ribs work fine and will save you the step of removing meat from bones later. However, bone-in ribs add more flavor and body to the broth thanks to the collagen and marrow in the bones. If using boneless, you might want to add a teaspoon of gelatin to the broth for better body.

3. Why are my onions not caramelizing properly?

The most common mistake is cooking them over too high heat or not giving them enough time. Onions need 35-45 minutes over medium to medium-low heat to properly caramelize. If the heat is too high, they’ll burn before they caramelize. Also, make sure your pan isn’t overcrowded, which causes the onions to steam rather than caramelize.

4. Can I use a different type of cheese?

While Gruyère is traditional and highly recommended, you can substitute Swiss cheese, Comté, or even a mixture of mozzarella and Parmesan. Each will give a slightly different flavor, but all melt well. Avoid using cheddar, as it doesn’t have the right melting properties or flavor profile for this soup.

5. How do I know when the short ribs are done braising?

The short ribs are done when the meat easily pulls away from the bone with just a fork, and it shreds with minimal effort. If you encounter resistance or the meat is still tough, it needs more time. It’s almost impossible to overcook short ribs when braising, so when in doubt, give them another 30 minutes.

Final Thoughts

Making this French Onion Beef Short Rib Soup has become one of my favorite fall and winter traditions. The process is meditative in a way—caramelizing those onions, watching the short ribs transform into tender, falling-apart perfection, and finally assembling those gorgeous cheese-topped bowls.

This soup represents everything I love about cooking: taking simple ingredients and transforming them through time, technique, and a little patience into something that brings people together around the table. The first time I served this to guests, the room went quiet except for the sound of spoons scraping bowls, which is the highest compliment a cook can receive.

I hope this recipe becomes a staple in your kitchen like it has in mine. Don’t be intimidated by the time commitment—most of it is hands-off braising while you relax or prep other dishes. Trust the process, take your time with those onions, and you’ll be rewarded with a soup that tastes like it came from a fancy French bistro.

I’d love to hear how your French Onion Beef Short Rib Soup turns out. Drop a comment below with any questions, or share your own tips and variations. Happy cooking!

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