French Onion Beef Short Rib Soup: The Ultimate Bowl of Comfort
Every once in a while, you stumble upon a recipe that feels like a warm hug in a bowl — rich, hearty, and layered with deep, comforting flavors. That’s exactly what this French Onion Beef Short Rib Soup delivers. I made it recently on a chilly weekend, and it was such a hit that everyone was still talking about it days later. This isn’t just soup — it’s pure comfort in every spoonful.
Think of everything you love about classic French onion soup — the caramelized onions, the savory broth, the melted cheese — now imagine all of that elevated with tender, fall-apart braised short ribs. The result is a luxurious, soul-warming dish that feels like it came straight out of a cozy French bistro.
Why You’ll Love This Recipe
Deep, rich flavor: Slow-cooked beef short ribs add incredible depth to the traditional French onion profile.
Perfect for cold days: This soup warms you from the inside out — ideal for cozy nights in.
Restaurant-quality made easy: Simple ingredients and slow cooking do all the magic.
Ingredients
3 lbs beef short ribs, bone-in
Salt and black pepper, to taste
2 tbsp olive oil
3 large yellow onions, thinly sliced
2 tbsp butter
1 tsp sugar (helps caramelize the onions)
4 cloves garlic, minced
½ cup dry red wine (optional but highly recommended)
6 cups beef broth (preferably low sodium)
2 sprigs fresh thyme
1 bay leaf
1 tbsp Worcestershire sauce
1 tbsp balsamic vinegar (optional, for depth)
1 baguette, sliced and toasted
1 ½ cups shredded Gruyère or Swiss cheese
Instructions
Sear the Short Ribs: Season the short ribs generously with salt and pepper. In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Sear the ribs on all sides until browned. Remove and set aside.
Caramelize the Onions: In the same pot, add butter, sliced onions, and sugar. Cook slowly over medium heat for 20–25 minutes, stirring often, until golden brown and deeply caramelized. Add garlic and cook for another minute.
Deglaze the Pot: Pour in the red wine, scraping up any browned bits from the bottom. Let it simmer for 2–3 minutes to reduce slightly.
Add Broth & Seasonings: Return the short ribs to the pot. Add beef broth, thyme, bay leaf, Worcestershire sauce, and balsamic vinegar. Bring to a boil, then reduce heat to low. Cover and simmer for 2 ½–3 hours, until the short ribs are fork-tender.
Finish the Soup: Remove the short ribs, shred the meat, and discard the bones. Return the shredded beef to the pot and stir well. Adjust seasoning with salt and pepper to taste.
Serve with the Classic Touch: Ladle the soup into oven-safe bowls, top with a toasted baguette slice, sprinkle with Gruyère cheese, and broil for 2–3 minutes until bubbly and golden.
Tips & Variations
