Go Back

French Onion Beef Short Rib Soup

Rich, hearty soup combining caramelized onions with tender beef short ribs, topped with melted Gruyere cheese for the ultimate comfort meal.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6 bowls
Course: Main Course, Soup
Cuisine: Comfort Food, French
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 pounds beef short ribs cut into individual pieces
  • 6 large yellow onions thinly sliced
  • 4 tbsp unsalted butter
  • 2 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 3 cloves garlic minced
  • 0.5 cup dry red wine
  • 8 cups beef stock
  • 2 bay leaves
  • 1 tsp fresh thyme
  • 0.5 tsp dried rosemary
  • 1 tbsp Worcestershire sauce
Toppings
  • 6 slices French bread thick slices
  • 2 cups Gruyere cheese grated
  • 0.25 cup fresh chives chopped
  • 2 tbsp heavy cream optional

Equipment

  • Dutch oven or heavy-bottomed pot
  • Wooden spoon
  • Oven-safe soup bowls
  • Cutting board and knife

Method
 

  1. Preheat oven to 325°F (165°C) and season beef short ribs with salt and pepper.
  2. Heat olive oil in Dutch oven over medium-high heat, sear short ribs until golden brown on all sides.
  3. Remove short ribs and set aside, add butter to the same pot over medium heat.
  4. Add sliced onions with pinch of salt, cook slowly until caramelized, about 25-30 minutes.
  5. Add minced garlic and cook for 1 minute until fragrant.
  6. Pour in red wine to deglaze, scraping up browned bits from bottom.
  7. Return short ribs to pot, add beef stock, bay leaves, thyme, rosemary, and Worcestershire sauce.
  8. Bring to simmer, cover and transfer to oven for 2.5-3 hours until meat is fork-tender.
  9. Remove short ribs, shred meat and discard bones, return meat to pot.
  10. Stir in heavy cream if using, taste and adjust seasoning.
  11. Toast French bread slices until golden brown.
  12. Ladle soup into oven-safe bowls, top with bread and Gruyere cheese.
  13. Broil for 2-3 minutes until cheese is melted and golden.
  14. Garnish with fresh chives and serve immediately.

Notes

For deeper flavor, caramelize onions slowly. Soup tastes even better the next day. Can be made ahead and reheated. Store refrigerated up to 4 days or freeze up to 3 months.