Warm, hearty, and packed with rich flavors, French Onion Beef Short Rib Soup is the ultimate comfort food. Tender short ribs, sweet caramelized onions, and gooey melted cheese make for a satisfying and indulgent meal perfect for cozy evenings. This dish is sure to become a family favorite that everyone will look forward to.
Why You’ll Love This Recipe
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Deep, Rich Flavors: The slow-simmered short ribs create a broth full of savory goodness, and caramelizing the onions brings out their natural sweetness.
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Hearty and Filling: Packed with tender beef and topped with a cheesy, toasty bread layer, this soup is a complete meal.
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Perfect for Special Occasions: Whether you’re hosting a dinner party or looking for a comforting family meal, this recipe delivers both flavor and sophistication.
Ingredients
For the Soup:
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2 lbs beef short ribs (bone-in for maximum flavor)
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3 large yellow onions, thinly sliced
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4 tablespoons unsalted butter
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1 tablespoon olive oil
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3 garlic cloves, minced
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6 cups beef broth (use high-quality broth for the best flavor)
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1 tablespoon Worcestershire sauce
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1 bay leaf
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1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
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Salt and pepper, to taste
For Topping:
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6 slices of baguette or crusty bread, toasted
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1 1/2 cups shredded Gruyère or Swiss cheese (Gruyère melts beautifully over the soup)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Step 1: Sear the Beef Short Ribs
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Heat the olive oil in a Dutch oven over medium-high heat.
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Season the short ribs with salt and pepper, then sear them on all sides until browned (about 3-4 minutes per side).
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Remove the short ribs and set them aside.
Step 2: Caramelize the Onions
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Reduce the heat to medium and add the butter to the same pot.
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Add the sliced onions and cook, stirring occasionally, for 25-30 minutes until the onions are golden and caramelized.
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Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Step 3: Build the Soup
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Return the short ribs to the pot and add the beef broth, Worcestershire sauce, bay leaf, and thyme.
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Bring to a simmer, then reduce the heat to low and cover. Let it simmer for 2-3 hours, or until the short ribs are tender and falling off the bone.
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Remove the short ribs, shred the meat, discard the bones, and return the shredded meat to the pot.
Step 4: Prepare the Topping
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Preheat your broiler.
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Ladle the soup into oven-safe bowls, and place a slice of toasted baguette on top of each bowl. Sprinkle the shredded Gruyère generously over the bread.
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Place the bowls under the broiler for 2-3 minutes or until the cheese is melted and bubbly.
Step 5: Serve and Enjoy
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Carefully remove the bowls from the oven, and serve hot, garnished with a sprinkle of fresh thyme if desired.
Notes
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Take Your Time: Caramelizing the onions is crucial for developing that deep, sweet flavor that makes this soup so rich. Don’t rush this step!
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Use Bone-In Short Ribs: The bones add incredible depth to the broth.
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Cheese Variety: If you don’t have Gruyère, you can substitute with Swiss, mozzarella, or provolone.
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Make Ahead: The soup tastes even better the next day as the flavors meld together.
Storage/Reheating
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Refrigerate: Store leftovers in an airtight container for up to 3 days in the fridge.
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Freeze: This soup can be frozen (without bread and cheese) for up to 3 months. When ready to serve, thaw in the fridge overnight and reheat on the stovetop.
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Reheat: To reheat, place the soup on the stovetop over medium-low heat, stirring occasionally. If needed, add a bit of broth or water to reach the desired consistency.
Servings and Timing
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Prep Time: 20 minutes
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Cook Time: 3 hours
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Total Time: 3 hours 20 minutes
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Servings: 4 servings
Variations
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Slow Cooker Option: Sear the short ribs and caramelize the onions on the stovetop, then transfer everything to a slow cooker and cook on low for 6-8 hours.
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Vegetarian Option: Replace the beef short ribs with mushrooms (like cremini or portobello) and use vegetable broth for a hearty vegetarian version.
FAQs
Q1: Can I use a slow cooker instead of a Dutch oven?
A: Yes! Sear the ribs and caramelize the onions on the stovetop, then transfer everything to a slow cooker and cook on low for 6-8 hours.
Q2: What if I don’t have Gruyère?
A: Swiss, mozzarella, or provolone are excellent substitutes. You can also use a blend of cheeses.
Q3: Can I make this soup vegetarian?
A: Yes, for a vegetarian version, replace the short ribs with mushrooms and use vegetable broth.
Q4: Can I make this ahead of time?
A: Absolutely! The soup tastes even better the next day, and leftovers can be stored in the fridge for up to 3 days.
Conclusion
French Onion Beef Short Rib Soup is the perfect fusion of classic French onion soup and hearty beef short ribs. With its rich broth, tender meat, and caramelized onions, this soup is a comforting meal that will impress everyone at your table. Whether for a cozy dinner or a special occasion, this dish is sure to become a favorite.
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French Onion Beef Short Rib Soup
- Total Time: 3 hours 20 minutes
Description
Warm, hearty, and loaded with rich flavors, this French Onion Beef Short Rib Soup combines tender beef short ribs, caramelized onions, and melted cheese into a truly indulgent dish. It’s perfect for cozy evenings or a special family meal.
Ingredients
For the Soup:
2 lbs beef short ribs (Bone-in for maximum flavor)
3 large yellow onions, thinly sliced
4 tablespoons unsalted butter (for caramelizing the onions)
1 tablespoon olive oil (to sear the short ribs)
3 garlic cloves, minced
6 cups beef broth (Use high-quality broth for best flavor)
1 tablespoon Worcestershire sauce (for savory depth)
1 bay leaf (adds subtle herbal aroma)
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
Salt and pepper, to taste
For the Topping:
6 slices of baguette or crusty bread, toasted
1 1/2 cups shredded Gruyère or Swiss cheese (melts beautifully)
Instructions
Step 1: Sear the Beef Short Ribs
Heat olive oil in a Dutch oven over medium-high heat.
Season short ribs with salt and pepper. Sear the short ribs on all sides until browned, about 3-4 minutes per side.
Remove the short ribs and set them aside.
Step 2: Caramelize the Onions
Reduce heat to medium, then add butter to the same pot.
Add the sliced onions and cook, stirring occasionally, for 25-30 minutes, until golden and caramelized.
Stir in the minced garlic and cook for another 1-2 minutes.
Step 3: Build the Soup
Return the short ribs to the pot, then add the beef broth, Worcestershire sauce, bay leaf, and thyme.
Bring to a simmer, then reduce the heat to low and cover. Simmer for 2-3 hours, until the short ribs are tender and falling off the bone.
Remove the short ribs, shred the meat, and discard the bones. Return the shredded beef to the pot.
Step 4: Prepare the Topping
Preheat your broiler.
Ladle the soup into oven-safe bowls.
Place a slice of toasted baguette on top of each bowl and generously sprinkle with shredded Gruyère.
Place the bowls under the broiler for 2-3 minutes, or until the cheese is melted and bubbly.
Step 5: Serve and Enjoy
Carefully remove the bowls from the oven and serve hot.
Garnish with a sprinkle of fresh thyme, if desired.
Notes
Caramelize the onions properly: This step is key to achieving the rich, deep flavor of French onion soup. Don’t rush it!
Use bone-in short ribs: The bones add incredible depth and richness to the broth.
Cheese variety: If you don’t have Gruyère, you can use Swiss, mozzarella, or provolone.
Make Ahead: The soup actually tastes better the next day as the flavors meld.
Storage Instructions:
Refrigerate: Store in an airtight container for up to 3 days.
Freeze: Freeze (without the bread and cheese) for up to 3 months. Thaw in the fridge and reheat on the stove.
Frequently Asked Questions (FAQ):
Q1: Can I use a slow cooker instead of a Dutch oven?
Yes! Sear the ribs and caramelize the onions on the stovetop, then transfer everything to a slow cooker and cook on low for 6-8 hours.
Q2: What if I don’t have Gruyère?
You can substitute it with Swiss, mozzarella, or provolone.
Q3: Can I make this soup vegetarian?
Yes! Replace the short ribs with mushrooms and use vegetable broth for a flavorful vegetarian version.
- Prep Time: 20 minutes
- Cook Time: 3 hours
