Name: French Onion Beef Short Rib Soup
Prep time: 25 min
Cook time: 3 h 30 min
Total time: 3 h 55 min
Cuisine: French-American
Ingredients: 3 lb beef short ribs, bone-in; 4 large yellow onions, thinly sliced; 4 cloves garlic, minced; 3 tbsp butter; 2 tbsp olive oil; 1 cup dry red wine; 6 cups low-sodium beef broth; 3 sprigs fresh thyme; 1 bay leaf; 1 tsp salt; 1/2 tsp freshly ground black pepper; 1 French baguette, sliced and toasted; 2 cups Gruyère cheese, shredded; 2 tbsp chopped fresh parsley (optional)

There’s something deeply comforting about the rich, caramelized aroma of onions slow-cooked to perfection, mingling with the hearty flavors of tender beef short ribs. French Onion Beef Short Rib Soup is my answer to cold days and cozy nights. This dish takes the timeless elegance of classic French onion soup and gives it a deeply satisfying, meaty upgrade. I love how it transforms a humble bowl into something luxurious without requiring a mountain of effort.

I first made this soup on a weekend when I had both time and a craving for something warm and soul-satisfying. It was one of those kitchen experiments that instantly became a staple. The marriage of deeply browned onions, melt-in-your-mouth beef, crusty bread, and a blanket of gooey melted cheese is simply irresistible. If you’re looking for a one-bowl dinner that feels gourmet but doesn’t ask too much of you, you’re going to love this.

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

This soup is a full meal wrapped in a single, soul-warming bowl. The slow-braised short ribs bring incredible depth and richness to the broth, while the caramelized onions layer in sweetness and umami. Topped with melty cheese and toasted bread, it’s an upgraded version of the traditional French onion soup that truly satisfies. Whether you’re cooking for guests or just indulging on a quiet night, it’s always a showstopper.

What Kind of Beef Short Ribs Should I Use?

I recommend using bone-in beef short ribs for this recipe. The bones help develop a richer, more flavorful broth as they simmer. However, boneless short ribs work too if that’s what you have on hand or prefer. Just make sure you’re giving them enough time to become fork-tender—that’s what makes all the difference.

Options for Substitutions

Cheese: Gruyère is the classic choice, but Swiss or provolone are excellent substitutes.
Broth: If you don’t have beef broth, a mix of chicken broth and water can work in a pinch.
Wine: A dry red wine adds complexity, but you can skip it or use balsamic vinegar for depth.
Onions: Yellow onions are the go-to, but a mix of yellow and sweet onions can elevate the flavor.
Bread: French baguette slices are traditional, but any crusty bread that holds up to broiling will do.

Ingredients for this French Onion Beef Short Rib Soup

Beef Short Ribs (bone-in preferred): These add deep beefy flavor and become meltingly tender after slow cooking. The bones contribute to a rich, silky broth.
Yellow Onions (thinly sliced): The heart of any French onion soup. They need to be slowly caramelized to bring out their natural sweetness and savory depth.
Garlic (minced): Adds aromatic punch and complexity to the base of the soup.
Butter & Olive Oil: Used together to caramelize onions slowly without burning. Butter adds richness while olive oil helps raise the smoke point.
Dry Red Wine: Deglazes the pan and deepens the flavor of the soup. It also complements the beef beautifully.
Beef Broth (preferably low sodium): The main liquid base. A good broth makes a good soup.
Fresh Thyme & Bay Leaf: These aromatics infuse the broth with subtle earthy undertones.
Salt & Black Pepper: Essential for seasoning throughout the cooking process.
French Baguette (sliced and toasted): Classic topping that soaks up the broth and supports the melted cheese.
Gruyère Cheese (shredded): The nutty, melty crown jewel that completes the dish.
Fresh Parsley (chopped): Optional, for garnish and freshness.

Step 1: Sear the Short Ribs

Pat the beef short ribs dry and season them generously with salt and pepper. Heat a heavy-bottomed pot or Dutch oven over medium-high heat. Add a splash of oil and sear the short ribs on all sides until browned. This step builds flavor into the base of the soup. Once browned, remove them and set aside.

Step 2: Caramelize the Onions

Lower the heat to medium. Add butter and a bit more oil to the pot. Toss in the thinly sliced onions and a pinch of salt. Cook slowly, stirring often, until the onions become deeply golden brown—this can take up to 40 minutes. Be patient; it’s worth it.

Step 3: Add Garlic and Deglaze

Once the onions are caramelized, stir in the minced garlic and cook for 1-2 minutes until fragrant. Pour in the red wine, scraping up all the browned bits from the bottom of the pot. Let the wine reduce by half.

Step 4: Build the Broth

Return the short ribs to the pot. Add beef broth, thyme, and a bay leaf. Bring everything to a gentle boil, then reduce to a low simmer. Cover and cook for 2.5 to 3 hours, or until the meat is fall-apart tender.

Step 5: Shred the Beef

Remove the cooked short ribs and discard the bones. Shred the meat using two forks and return it to the pot. Discard the bay leaf and thyme sprigs.

Step 6: Toast the Bread

While the soup finishes simmering, slice and toast the baguette under a broiler or in a toaster oven. You want golden, crisp edges that can hold up under cheese and broth.

Step 7: Assemble and Broil

Ladle the hot soup into oven-safe bowls. Top each with a slice or two of toasted bread and a generous handful of shredded Gruyère. Place the bowls under a broiler for 2-3 minutes, or until the cheese is bubbling and golden.

Step 8: Garnish and Serve

Finish with a sprinkle of chopped fresh parsley and serve immediately. Each spoonful is rich, savory, cheesy, and deeply satisfying.

How Long to Prepare the French Onion Beef Short Rib Soup

Making this soup is a labor of love, but the payoff is worth every minute. It’s not a quick meal, but most of the time is hands-off, allowing the flavors to develop into something truly special.

Prep Time: The initial preparation, including slicing onions, searing short ribs, and gathering ingredients, will take about 20-25 minutes.

Cooking Time: The caramelization of onions takes about 35-40 minutes, and the soup simmers for 2.5 to 3 hours. Total cook time is approximately 3.5 hours.

Tips for Perfect French Onion Beef Short Rib Soup

Don’t rush the onion caramelization. It takes time for them to develop their rich flavor and color.
Use bone-in short ribs for the most flavor.
Deglaze the pan with wine to lift up every bit of flavor from the bottom.
Always taste and adjust salt toward the end to avoid over-seasoning early.
For extra cheesiness, layer a bit of cheese under the bread as well as on top.

Watch Out for These Mistakes While Cooking

Using high heat on onions: This can burn them instead of caramelizing.
Skipping the sear on short ribs: Searing builds the base flavor of the soup.
Not reducing wine: Leaving it un-reduced can make the broth taste harsh or boozy.
Overcrowding the pot: Make sure the onions have room to caramelize evenly.
Undercooking the beef: It should shred easily; if it’s tough, it needs more time.

What to Serve With French Onion Beef Short Rib Soup?

1. Simple Green Salad

A crisp salad with a tangy vinaigrette balances the richness of the soup perfectly.

2. Roasted Root Vegetables

Oven-roasted carrots, parsnips, or sweet potatoes add sweetness and texture contrast.

3. Garlic Mashed Potatoes

Creamy and comforting, they pair well with the deep flavor of the broth.

4. Apple and Walnut Slaw

Bright and crunchy, this adds a refreshing counterpoint to the rich soup.

5. Sparkling Water or Dry Red Wine

A drink that refreshes the palate is a great way to round out the meal.

Storage Instructions

Refrigerator: Store leftover soup in an airtight container in the fridge for up to 4 days. Keep the bread and cheese separate to maintain texture when reheating.

Freezer: Freeze the soup without the bread and cheese. Use a freezer-safe container and leave room for expansion. It keeps well for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating: Warm on the stovetop over medium heat until hot. Add fresh toasted bread and cheese before serving for best results.

Estimated Nutrition

Per serving (without bread and cheese toppings):

Calories: 420
Protein: 35g
Fat: 28g
Saturated Fat: 12g
Carbohydrates: 9g
Sugar: 4g
Fiber: 1g
Sodium: 580mg

Frequently Asked Questions

How do I make the soup thicker?

You can let the soup simmer uncovered for the last 20 minutes to reduce and thicken naturally.

Can I make this in a slow cooker?

Yes! After caramelizing the onions and searing the beef, transfer everything to a slow cooker and cook on low for 8 hours.

What’s the best cheese for topping?

Gruyère is the most traditional and melty option, but Swiss and provolone work well too.

Is it okay to skip the wine?

Absolutely. You can use a splash of balsamic vinegar or just extra broth for a similar depth.

Can I prepare it ahead of time?

Yes, in fact it tastes even better the next day. Make it a day ahead and reheat with fresh bread and cheese.

Conclusion

French Onion Beef Short Rib Soup is the kind of dish that makes you slow down and savor every bite. It’s rich, hearty, and deeply flavorful—a perfect fusion of two comforting classics. With just a little planning and patience, you can serve up something truly special. Whether you’re feeding a crowd or cooking for one, this soup is a warm hug in a bowl that you’ll want to make again and again.