Go Back
Print

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.
Course: dinner
Cuisine: American
Keyword: French Onion Beef Short Rib Soup
Yield: 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

Materials

  • 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.