French Onion Beef Short Rib Soup

French Onion Beef Short Rib Soup transforms classic French onion soup into a hearty meal with melt-in-your-mouth beef short ribs. I discovered this recipe during a chilly winter when I wanted something more substantial than traditional onion soup, and it’s been my go-to comfort food ever since.

There’s something magical about the aroma of caramelized onions filling your kitchen on a cold evening. I remember the first time I made this soup for my family. The combination of tender beef short ribs with sweet, golden onions and that iconic melted Gruyère topping created the ultimate cozy dinner. This French Onion Beef Short Rib Soup brings restaurant-quality flavors to your home without complicated techniques. The slow-simmered broth becomes incredibly rich, while the short ribs practically fall apart with each spoonful. It’s perfect for weekend cooking when you want something special but approachable.

What You’ll Need for This Hearty Short Rib Soup

I always recommend using high-quality beef broth for the deepest flavor, though homemade broth takes this French Onion Beef Short Rib Soup to the next level. Pro tip: don’t skimp on the Gruyère cheese, as it creates that signature golden, bubbly top.

• 2 lbs beef short ribs (English-cut, bone-in preferred)
• 3 large yellow onions, thinly sliced
• 8 cups beef broth (preferably homemade)
• 2 teaspoons fresh thyme leaves
• 2 bay leaves
• 4 slices sourdough bread
• 1 cup Gruyère cheese, shredded
• 2 tablespoons unsalted butter
• Salt and pepper to taste

My ingredient tip: I prefer bone-in English-cut short ribs for maximum flavor. Look for pieces with one bone each, measuring 2-3 inches. Boneless works too but won’t give you that same rich, gelatinous broth. If Gruyère isn’t available, Swiss cheese makes a decent substitute, though the flavor won’t be quite as nutty.

How to Make French Onion Beef Short Rib Soup Step by Step

I recommend taking your time with the onions in this recipe. Patience during caramelization is what separates good soup from extraordinary French Onion Beef Short Rib Soup.

Step 1: Slice your onions thinly and evenly. Cut the beef short ribs into 2-3 inch pieces if they’re not already portioned. Pat the meat dry with paper towels for better searing. This ensures even cooking throughout.

Step 2: Melt butter in a large pot over medium heat. Add the sliced onions and cook for about 30 minutes, stirring occasionally every 5-7 minutes. You’re looking for a rich amber to caramel color with sweet, caramelized edges. The onions will reduce to about one-third their original volume and smell sweet, not bitter. Don’t rush this step or you’ll miss out on the complex flavor depth. If the onions start sticking, add a splash of broth to deglaze and prevent burning.

Step 3: Push the caramelized onions to the sides of the pot. Add the short ribs to the center and sear them until browned on all sides, about 5-7 minutes total. This creates a flavorful crust that locks in the meat’s juices. Watch for a nice mahogany color before flipping.

Step 4: Pour in the 8 cups of beef broth, then add fresh thyme leaves and bay leaves. Bring everything to a gentle boil, then immediately reduce the heat to low. Let the French Onion Beef Short Rib Soup simmer uncovered for about 2 hours, stirring occasionally every 30 minutes. Check that the broth still covers the meat, adding a bit more if needed due to evaporation. The meat should become fork-tender and nearly fall off the bone.

Step 5: About 20 minutes before serving, preheat your oven to 400°F. While the oven heats, lightly toast the sourdough bread slices. Ladle the hot soup into oven-safe bowls (ceramic or stoneware rated to at least 400°F), making sure each serving gets plenty of meat and onions. Top each bowl with a toasted bread slice and a generous handful of shredded Gruyère cheese.

Step 6: Place the bowls on a baking sheet for easy handling and bake for 10-15 minutes. The cheese should be bubbly and golden brown on top. CAUTION: Bowls will be extremely hot. Use oven mitts to remove them and let cool for 3-5 minutes before serving. Warn diners that the soup retains heat for quite a while.

Common mistake to avoid: Don’t cover the pot while simmering. Leaving it uncovered helps the broth reduce and concentrate, creating richer flavor in your French Onion Beef Short Rib Soup. You want some evaporation to intensify the taste.

Perfect Pairings for Your Beef Short Rib Soup

This soup is rich and hearty, so I like to serve it with lighter, crisp accompaniments that balance the deep flavors.

Simple Green Salad: A fresh mixed greens salad with tangy vinaigrette cuts through the richness of the French Onion Beef Short Rib Soup beautifully. The acidity brightens each bite.

Crusty Baguette: Extra bread on the side is perfect for soaking up every last drop of that incredible broth. Choose a rustic sourdough or French baguette.

Roasted Asparagus: The slight bitterness and crisp texture of roasted asparagus provides a nice contrast to the sweet caramelized onions and tender beef.

Glass of Red Wine: A medium-bodied red wine like Côtes du Rhône or Merlot complements the beefy, oniony flavors perfectly. It’s a classic French pairing that elevates the entire meal.

Complete Your Soup Menu with These Delicious Recipes

While this French onion beef short rib soup makes an impressive centerpiece for special dinners, balance the weekly meal plan with equally satisfying yet lighter options. The comforting Slow Cooker Chicken Stew offers set-it-and-forget-it convenience on busy weeknights, while the nutritious Red Lentil Soup delivers plant-based protein and Mediterranean spices in just 35 minutes.

For guests who prefer traditional French onion soup without the beef, serve the classic Easy French Onion Soup alongside this short rib version to offer variety at dinner parties. The caramelized onions and melted cheese topping create beautiful presentation when served together, giving everyone the perfect bowl of comfort.

Storing Your French Onion Soup with Short Ribs

Store leftover French Onion Beef Short Rib Soup (the soup base only, without bread and cheese) in an airtight container in the refrigerator for up to 3 days. The soup actually tastes even better the next day as the flavors continue to meld.

To reheat, warm the soup gently on the stovetop over medium-low heat until heated through. When ready to serve leftovers, transfer portions to oven-safe bowls, add fresh bread and cheese, then broil for 3-5 minutes until the cheese is bubbly and golden.

Your French Onion Short Rib Soup Questions Answered

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