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French Onion Beef Short Rib Soup Recipe

French Onion Beef Short Rib Soup

Wholesome Cove
This French Onion Beef Short Rib Soup combines fall-apart tender short ribs with deeply caramelized onions in a rich, beefy broth, topped with melted Gruyère cheese on toasted bread. The slow-braised short ribs become so tender they practically melt in your mouth, while the caramelized onions add natural sweetness and complexity. Perfect for special Sunday dinners and holidays, this soup is comfort food at its finest.
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Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours
Course Soup
Cuisine French
Servings 6 bowls
Calories 685 kcal

Equipment

  • Large Dutch oven 6-7 quart capacity with lid
  • Large cutting board
  • Sharp chef's knife
  • Wooden spoon For stirring
  • Tongs For handling short ribs
  • Measuring cups and spoons
  • Baking sheet For toasting bread
  • Ladle For serving
  • Cheese grater Box grater or other
  • Oven-safe soup bowls or crocks Optional but recommended for broiling

Ingredients
  

For the Soup

  • 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

For the Topping

  • 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

Instructions
 

  • Pat short ribs dry with paper towels and season generously with salt and black pepper on all sides. Let sit at room temperature for 15-20 minutes.
  • Heat olive oil in Dutch oven over medium-high heat until shimmering. Sear short ribs in batches for 3-4 minutes per side until deep golden brown, then transfer to a plate.
  • Reduce heat to medium, add butter to pot, then add sliced onions. Cook for 35-45 minutes, stirring every 5-7 minutes, until deep golden brown and sweet.
  • Add minced garlic and cook 1 minute, then stir in tomato paste and cook 2-3 minutes. Pour in wine, scrape bottom of pot, and simmer 3-4 minutes until reduced by half.
  • Add beef stock, water, thyme sprigs, bay leaves, Worcestershire sauce, rosemary, salt, and pepper. Bring to a gentle boil over medium-high heat.
  • Return seared short ribs to pot with any juices, cover with lid, and transfer to 325°F (163°C) oven. Braise for 2.5-3 hours until meat is fall-apart tender.
  • Remove pot from oven, transfer ribs to cutting board, and let cool 5-10 minutes. Shred meat off bones, discarding bones and large fat pieces, then return meat to soup and remove thyme sprigs and bay leaves.
  • Preheat broiler to high. Toast baguette slices on baking sheet 1-2 minutes per side until lightly golden, then top each with mixed Gruyère and Parmesan cheeses.
  • Ladle hot soup into bowls, top with cheese-covered bread slices, and broil 2-3 minutes until cheese is melted, bubbly, and golden brown. Garnish with fresh thyme and serve immediately.

Notes

  • Don't rush the onion caramelization - this 35-45 minute step is crucial for developing deep, sweet flavor.
  • Use bone-in short ribs for maximum flavor and body; bones add collagen that creates a rich, gelatinous broth.
  • Sear in batches to avoid crowding the pan, which causes steaming instead of proper browning.
  • Grate your own Gruyère cheese - pre-shredded contains anti-caking agents that prevent smooth melting.
  • This soup is even better the next day as flavors meld. Make through step 7, refrigerate up to 4 days, then add fresh cheese toasts when serving.
  • Freeze soup without cheese toasts for up to 3 months. Thaw overnight in refrigerator before reheating.
  • Slow cooker variation: After searing and caramelizing, transfer to slow cooker and cook on low 6-8 hours or high 4-5 hours.
  • Wine substitute: Replace with equal amount beef stock plus 1 tablespoon balsamic vinegar for acidity.
  • Watch the broiler carefully when melting cheese - it can burn in seconds.
  • If excessive fat rises to surface after braising, skim some off with a spoon before serving.

Nutrition

Serving: 1BowlCalories: 685kcalCarbohydrates: 32gProtein: 45gFat: 42gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 18gCholesterol: 145mgSodium: 1250mgPotassium: 850mgFiber: 3gSugar: 8gVitamin A: 15IUVitamin C: 12mgCalcium: 35mgIron: 28mg
Keyword braised beef, comfort food, fall recipe, french onion soup, short ribs
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