Description

Rich, comforting, and deeply flavorful, this French Onion Beef Short Rib Soup brings together the best of two classic dishes—French onion soup and slow-braised beef short ribs. With tender, fall-apart beef, caramelized onions, and a broiled cheesy toast topping, this hearty soup is perfect for chilly nights or elegant dinner gatherings.

Ingredients

Scale

For the Soup:

2 lbs beef short ribs, bone-in
3 large yellow onions, thinly sliced
4 tablespoons unsalted butter
1 tablespoon olive oil
3 garlic cloves, minced
6 cups beef broth (preferably low-sodium and high-quality)
1 tablespoon Worcestershire sauce
1 bay leaf
1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
Salt and black pepper, to taste

For the Topping:

6 slices baguette or crusty bread, toasted
1½ cups shredded Gruyère or Swiss cheese

Instructions

1. Sear the Short Ribs

Heat olive oil in a large Dutch oven over medium-high heat.
Pat the short ribs dry and season with salt and pepper. Sear on all sides until browned, about 3–4 minutes per side. Remove and set aside.

2. Caramelize the Onions

Reduce heat to medium. Add butter to the same pot, then stir in the sliced onions.
Cook, stirring occasionally, for 25–30 minutes, until onions are golden and deeply caramelized.
Add garlic and cook for an additional 1–2 minutes.

3. Build the Soup

Return the seared short ribs to the pot. Pour in the beef broth and stir in Worcestershire sauce, bay leaf, and thyme.
Bring to a simmer, then reduce heat to low, cover, and simmer for 2–3 hours, until the beef is tender and falling off the bone.
Remove the short ribs, discard the bones, shred the meat, and return it to the pot. Discard the bay leaf.

4. Prepare the Cheese Topping

Preheat the broiler.
Ladle the soup into oven-safe bowls. Top each with a toasted baguette slice and a generous sprinkle of shredded cheese.
Place the bowls under the broiler for 2–3 minutes, until the cheese is melted and bubbling.

5. Serve and Enjoy

Carefully remove the bowls from the oven. Garnish with fresh thyme, if desired, and serve hot.

Notes

Caramelize with Patience: Take the full time to caramelize the onions—this step builds the soup’s signature sweet depth.
Bone-In for Flavor: Bone-in short ribs impart a richer, more robust broth.
Cheese Swaps: Try a blend of Gruyère, mozzarella, or Parmesan for a cheesy twist.

Even Better Next Day: Like many soups, the flavors deepen overnight—great for meal prep or make-ahead dinners.