French Onion Beef Short Rib Soup

Deeply savory, ultra-comforting, and elevated with tender braised beef and melted cheese

If you love the rich, soulful taste of classic French onion soup and the deep, meaty flavor of braised beef, you’re in for a treat. French Onion Beef Short Rib Soup brings these two culinary icons together in a bowl of cozy perfection. Imagine melt-in-your-mouth short ribs nestled in a caramelized onion and red wine broth, crowned with crispy baguette slices and bubbling Gruyère cheese. It’s indulgent, hearty, and full of restaurant-quality flavor—right from your own kitchen.

Whether you’re cooking for a winter dinner party, a special family Sunday supper, or just craving something luxurious and comforting, this soup is guaranteed to impress.

💡 Why You’ll Love This Recipe

This soup is luxury comfort food at its finest. The short ribs are slowly braised until they fall apart with the touch of a spoon. Meanwhile, the deeply caramelized onions infuse the broth with a sweetness that balances beautifully with red wine and beef stock. The toasted bread and melted cheese on top? That’s the golden crown that ties everything together.

Plus, this recipe is a great make-ahead option. The flavors deepen with time, and leftovers are even more delicious the next day.

🍽️ Equipment You’ll Need

To make this recipe, you’ll need the following kitchen tools:

Large Dutch oven or heavy-bottomed soup pot

Wooden spoon or spatula

Chef’s knife and cutting board

Tongs (for searing meat)

Baking sheet (for toasting baguette)

Oven-safe soup crocks or bowls (for broiling cheese topping)

Cheese grater (for fresh Gruyère)

Ladle for serving

Optional but helpful:

Skimmer or slotted spoon (for removing bones/fat)

Broiler-safe tray or oven mitts

🛒 Ingredients

Main Ingredients:

2 lbs beef short ribs (bone-in for extra flavor)

2 tbsp olive oil

4 large yellow onions, thinly sliced

1 tbsp butter

1 tsp sugar (optional, helps onions caramelize)

4 cloves garlic, minced

¾ cup dry red wine (Cabernet Sauvignon or Merlot work great)

6 cups beef broth (preferably low-sodium)

2 sprigs fresh thyme (or 1 tsp dried thyme)

1 bay leaf

Salt and black pepper, to taste

For Serving:

1 baguette, sliced

2 cups Gruyère cheese, shredded

Fresh parsley, chopped (optional garnish)

🔪 How to Make French Onion Beef Short Rib Soup

Step 1: Sear the Short Ribs

Heat olive oil in a Dutch oven over medium-high heat.

Season short ribs with salt and pepper.

Sear ribs 3–4 minutes per side until browned. Remove and set aside.

Browning the ribs builds deep, beefy flavor in the pot. Don’t skip this step!

Step 2: Caramelize the Onions

Lower heat to medium. Add butter, sliced onions, and sugar.

Stir occasionally and cook for 25–30 minutes until onions are deeply golden.

Add garlic and cook another 1–2 minutes.

Step 3: Build the Broth

Pour in the red wine, scraping up browned bits from the pan.

Simmer 5 minutes until wine reduces.

Return short ribs to the pot. Add beef broth, thyme, and bay leaf.

Bring to a boil, then reduce heat. Cover and simmer 2½–3 hours or until beef is fork-tender.

You can also braise in a 325°F (165°C) oven for the same time.

Step 4: Shred the Beef & Finish

Remove ribs, discard bones and fat, and shred beef.

Return meat to soup. Discard thyme stems and bay leaf.

Taste and adjust seasoning with salt and pepper.

🥖 Assemble & Broil

Step 5: Toast the Baguette

Slice baguette into rounds and toast on a baking sheet under the broiler for 2–3 minutes until crisp.

Step 6: Serve with Cheese

Ladle hot soup into oven-safe bowls.

Top each bowl with toasted baguette and shredded Gruyère cheese.

Broil for 2–3 minutes until cheese is bubbly and golden.

Be sure to watch closely—broilers can go from golden to burned quickly!

🧂 Tips for Success

Caramelize low and slow: Don’t rush the onions—they’re key to the soup’s signature flavor.

Use good-quality broth and wine for maximum flavor.

Don’t crowd the ribs while searing. Do it in batches if necessary.

Gruyère is traditional and melts beautifully, but Swiss or provolone are great substitutes.

🥣 Serving & Presentation

This soup is rustic yet elegant. Serve it hot in ceramic or enamel oven-safe bowls so the cheese can bubble on top. Garnish with fresh parsley or a grind of black pepper for a pop of color.

This dish is perfect for:

Cozy fall or winter nights

Dinner parties or holidays

Romantic at-home date nights

When you want to impress with minimal effort

🍽️ Serving Size

This recipe yields 4–6 generous servings, depending on portion size. If you’re serving smaller bowls as a starter (appetizer-style), you could stretch it to 6–8 servings.

Suggested serving size:

1½ cups of soup

1–2 baguette slices

¼–½ cup shredded cheese per bowl

🕒 Time Estimates

• Prep Time: 20 minutes
• Cook Time: 3 hours (including braising)
• Broil Time: 5 minutes
• Total Time: Approx. 3 hours 25 minutes
• Make-ahead friendly: Yes! The soup (without bread/cheese) can be made 1–2 days in advance and reheated.

🔁 Storage & Leftovers

Refrigerate leftover soup (without bread/cheese) for up to 4 days.

Freeze the soup base for up to 3 months.

Reheat on stovetop, toast fresh bread, and broil cheese topping before serving again.

Add mushrooms or leeks with the onions for more depth.

Use boneless short ribs or beef chuck as an alternative.

For a gluten-free version, use GF bread and broth.

🍷 What to Serve with It

Green salad with vinaigrette

Roasted vegetables or steamed greens

Crispy potatoes or herbed rice

A glass of red wine (the same one used in cooking works great!)

For dessert, go classic with apple galette, crème brûlée, or even a simple chocolate mousse.

❤️ Final Thoughts

This French Onion Beef Short Rib Soup is pure comfort in a bowl. Rich, slow-simmered, and topped with that signature cheesy crunch, it’s everything you crave on a chilly day—and more. Whether you serve it for guests or treat yourself to a gourmet-style dinner at home, one thing is guaranteed: there won’t be leftovers for long.

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Print Recipe From Here ⤵️

French Onion Beef Short Rib Soup

If you love the rich, soulful taste of classic French onion soup and the deep, meaty flavor of braised beef, you’re in for a treat. French Onion Beef Short Rib Soup brings these two culinary icons together in a bowl of cozy perfection. Imagine melt-in-your-mouth short ribs nestled in a caramelized onion and red wine broth, crowned with crispy baguette slices and bubbling Gruyère cheese. It’s indulgent, hearty, and full of restaurant-quality flavor—right from your own kitchen.

Print Recipe Pin Recipe

Course dinner

Cuisine American

Servings 4

Equipment

• Large Dutch oven or heavy-bottomed soup pot
• Wooden spoon or spatula
• Chef’s knife and cutting board
• Tongs (for searing meat)
• Baking sheet (for toasting baguette)
• Oven-safe soup crocks or bowls (for broiling cheese topping)
• Cheese grater (for fresh Gruyère)
• Ladle for serving
• Optional but helpful:
• Skimmer or slotted spoon (for removing bones/fat)
• Broiler-safe tray or oven mitts

Ingredients

  

• 2 lbs beef short ribs bone-in for extra flavor
• 2 tbsp olive oil
• 4 large yellow onions thinly sliced
• 1 tbsp butter
• 1 tsp sugar optional, helps onions caramelize
• 4 cloves garlic minced
• ¾ cup dry red wine Cabernet Sauvignon or Merlot work great
• 6 cups beef broth preferably low-sodium
• 2 sprigs fresh thyme or 1 tsp dried thyme
• 1 bay leaf
• Salt and black pepper to taste
• For Serving:
• 1 baguette sliced
• 2 cups Gruyère cheese shredded
• Fresh parsley chopped (optional garnish)

Instructions

 

Step 1: Sear the Short Ribs

• Heat olive oil in a Dutch oven over medium-high heat.
• Season short ribs with salt and pepper.
• Sear ribs 3–4 minutes per side until browned. Remove and set aside.
• > Browning the ribs builds deep, beefy flavor in the pot. Don’t skip this step!

Step 2: Caramelize the Onions

• Lower heat to medium. Add butter, sliced onions, and sugar.
• Stir occasionally and cook for 25–30 minutes until onions are deeply golden.
• Add garlic and cook another 1–2 minutes.

Step 3: Build the Broth

• Pour in the red wine, scraping up browned bits from the pan.
• Simmer 5 minutes until wine reduces.
• Return short ribs to the pot. Add beef broth, thyme, and bay leaf.
• Bring to a boil, then reduce heat. Cover and simmer 2½–3 hours or until beef is fork-tender.
• > You can also braise in a 325°F (165°C) oven for the same time.

Step 4: Shred the Beef & Finish

• Remove ribs, discard bones and fat, and shred beef.
• Return meat to soup. Discard thyme stems and bay leaf.
• Taste and adjust seasoning with salt and pepper.

Keyword French Onion Beef Short Rib Soup