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French Onion Beef Short Rib Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 25 reviews
  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 20 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: French

Description

This hearty French Onion Beef Short Rib Soup combines tender, slow-cooked beef short ribs with deeply caramelized onions in a rich beef broth. Topped with toasted baguette slices and melted Gruyère cheese, this comforting soup is perfect for a cozy meal.

Ingredients

Scale

For the Soup

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

For the Topping

  • 6 slices baguette or crusty bread, toasted
  • 1 1/2 cups shredded Gruyère or Swiss cheese

Instructions

  1. Sear the Short Ribs: Heat olive oil in a Dutch oven over medium-high heat. Season the beef short ribs with salt and pepper thoroughly. Sear the ribs on all sides until browned, about 3–4 minutes per side. Once browned, remove the ribs and set aside.
  2. Caramelize the Onions: Reduce heat to medium and add butter to the pot. Stir in the thinly sliced onions and cook, stirring occasionally, for 25–30 minutes or until the onions are deeply caramelized and golden brown.
  3. Sauté the Garlic: Add minced garlic to the caramelized onions and sauté for an additional 1–2 minutes, releasing their fragrant aroma.
  4. Simmer the Soup: Return the seared short ribs to the pot. Pour in the beef broth, then add Worcestershire sauce, the bay leaf, and thyme leaves. Bring the mixture to a gentle simmer. Cover the pot and cook on low heat for 2–3 hours or until the beef is tender and falls off the bone.
  5. Shred the Meat: Remove the short ribs from the pot carefully, discard the bones, and shred the meat. Return the shredded beef to the soup and stir well to combine.
  6. Prepare for Broiling: Preheat your broiler to high. Ladle the soup into oven-safe bowls, then top each with a toasted baguette slice and a generous amount of shredded Gruyère or Swiss cheese.
  7. Broil and Serve: Place the bowls under the preheated broiler for 2–3 minutes or until the cheese is melted, golden, and bubbly. Carefully remove from the oven and serve hot, optionally garnished with fresh thyme.

Notes

  • Use bone-in short ribs for richer flavor and more gelatin for a silky broth.
  • Caramelizing onions slowly is key for deep, sweet flavor.
  • If you do not have a Dutch oven, use a heavy, oven-safe pot for best results.
  • Make sure to broil in oven-safe soup bowls to avoid cracking.
  • For a lower-fat version, skim some fat off the broth before adding shredded meat.
  • Gruyère cheese melts beautifully and provides authentic flavor, but Swiss cheese is a good substitute.

Find it online: https://yumrecipesfood.com/french-onion-beef-short-rib-soup-recipe/