Name: French Onion Beef Short Rib Soup
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: French
Ingredients: 2 lbs beef short ribs; 4 tablespoons butter; 4 large onions, thinly sliced; 4 cloves garlic, minced; 1 tablespoon fresh thyme leaves; 1 bay leaf; 6 cups beef broth; 1 cup dry red wine (optional); 1 tablespoon Worcestershire sauce; Salt and pepper to taste; 4 slices baguette or French bread; 1 cup Gruyère cheese, grated

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This French Onion Beef Short Rib Soup is a hearty and comforting dish that brings together the rich, tender beef short ribs with the sweet, savory depth of caramelized onions. With each spoonful, the flavors meld together perfectly, creating a bowl of pure comfort. Whether for a cozy family dinner or a special gathering, this soup will warm you from the inside out.

Ingredients

2 lbs beef short ribs

4 tablespoons butter

4 large onions, thinly sliced

4 cloves garlic, minced

1 tablespoon fresh thyme leaves

1 bay leaf

6 cups beef broth

1 cup dry red wine (optional)

1 tablespoon Worcestershire sauce

Salt and pepper to taste

4 slices baguette or French bread

1 cup Gruyère cheese, grated

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C). Season the beef short ribs generously with salt and pepper.

In a large oven-safe pot or Dutch oven, heat the butter over medium-high heat. Once melted, sear the short ribs on all sides until browned, about 4-5 minutes per side. Remove the ribs and set them aside.

In the same pot, add the sliced onions and cook, stirring occasionally, until caramelized, about 25-30 minutes. The onions should be golden brown and very soft.

Add the garlic, thyme, and bay leaf, and cook for an additional 2 minutes until fragrant.

Pour in the wine (if using) and scrape up any browned bits from the bottom of the pot. Add the beef broth and Worcestershire sauce. Stir well.

Return the short ribs to the pot, ensuring they are submerged in the broth. Cover and transfer the pot to the oven. Bake for 2.5-3 hours, or until the beef is tender and falls off the bone.

Remove the short ribs from the pot, discard the bones, and shred the meat. Return the shredded beef to the soup, stirring to combine.

Meanwhile, toast the slices of baguette in the oven until crispy, about 5 minutes.

Ladle the soup into bowls, top each with a toasted slice of baguette, and sprinkle with grated Gruyère cheese. Return the bowls to the oven and broil for 2-3 minutes until the cheese is melted and bubbly.

Servings and Timing

Servings: 6 servings

Prep Time: 20 minutes

Cooking Time: 3 hours

Total Time: 3 hours 20 minutes

Variations

Vegetarian Option: You can swap the beef short ribs with mushrooms like cremini or portobello for a hearty vegetarian version of this soup. The mushrooms will soak up the flavors of the broth and create a similar texture to beef.

Different Cheese: If you don’t have Gruyère cheese, you can substitute it with Swiss cheese, mozzarella, or even provolone.

Spicy Kick: For a bit of heat, try adding a pinch of red pepper flakes or a dash of hot sauce to the broth.

Herb Variation: If you don’t have fresh thyme, you can use dried thyme or even try rosemary for a different herbal flavor.

Storage/Reheating

Storage: Store any leftover soup in an airtight container in the refrigerator for up to 3 days.

Freezing: This soup can be frozen for up to 3 months. Just make sure to freeze it in an airtight container or freezer bag. When you're ready to eat, thaw it in the refrigerator overnight.

Reheating: To reheat, warm the soup on the stovetop over medium heat, stirring occasionally. If the soup thickens too much during storage, add a bit of water or broth to loosen it up.

FAQs

How can I make this soup ahead of time?

I can make this soup ahead of time by preparing it up to the point where I add the shredded beef back into the broth. After that, I store it in the refrigerator and heat it up when I'm ready to serve, adding the bread and cheese just before broiling.

Can I make this soup without wine?

Yes, if I prefer not to use wine, I can simply omit it and use extra beef broth or a splash of balsamic vinegar for depth of flavor.

Can I use beef stew meat instead of short ribs?

While short ribs add a lot of flavor and richness, beef stew meat can be used as a substitute. I recommend searing the stew meat well before adding it to the broth to ensure maximum flavor.

Is it necessary to toast the bread?

Toasting the bread is not absolutely necessary, but it gives the soup a wonderful crunchy texture that contrasts nicely with the soft, flavorful soup. It also helps the cheese melt evenly on top.

Can I use a slow cooker for this recipe?

Absolutely! I can adapt this recipe for a slow cooker by searing the short ribs and caramelizing the onions first. After that, I place everything into the slow cooker, set it to low, and let it cook for 6-8 hours or until the beef is tender.

Conclusion

French Onion Beef Short Rib Soup is a cozy, flavorful dish that's perfect for colder months or whenever I'm craving something comforting. The combination of tender beef, caramelized onions, and gooey cheese makes every bite a delight. It’s easy to make, and the results are always impressive, making it a fantastic option for both casual meals and special occasions. Whether I'm cooking for my family or hosting a dinner party, this recipe is always a crowd-pleaser.

Recipe:

French Onion Beef Short Rib Soup

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Author: Cheryl
Total Time: 3 hours 20 minutes
Yield: 6 servings
Diet: Low Fat

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Description

Instructions

Preheat the oven to 350°F (175°C). Season the beef short ribs generously with salt and pepper.
In a large oven-safe pot or Dutch oven, heat the butter over medium-high heat. Once melted, sear the short ribs on all sides until browned, about 4-5 minutes per side. Remove the ribs and set them aside.
In the same pot, add the sliced onions and cook, stirring occasionally, until caramelized, about 25-30 minutes. The onions should be golden brown and very soft.
Add the garlic, thyme, and bay leaf, and cook for an additional 2 minutes until fragrant.
Pour in the wine (if using) and scrape up any browned bits from the bottom of the pot. Add the beef broth and Worcestershire sauce. Stir well.
Return the short ribs to the pot, ensuring they are submerged in the broth. Cover and transfer the pot to the oven. Bake for 2.5-3 hours, or until the beef is tender and falls off the bone.
Remove the short ribs from the pot, discard the bones, and shred the meat. Return the shredded beef to the soup, stirring to combine.
Meanwhile, toast the slices of baguette in the oven until crispy, about 5 minutes.
Ladle the soup into bowls, top each with a toasted slice of baguette, and sprinkle with grated Gruyère cheese. Return the bowls to the oven and broil for 2-3 minutes until the cheese is melted and bubbly.

Notes

Vegetarian Option: You can swap the beef short ribs with mushrooms like cremini or portobello for a hearty vegetarian version of this soup.

Different Cheese: If you don’t have Gruyère cheese, you can substitute it with Swiss cheese, mozzarella, or even provolone.

Spicy Kick: For a bit of heat, try adding a pinch of red pepper flakes or a dash of hot sauce to the broth.

Herb Variation: If you don’t have fresh thyme, you can use dried thyme or even try rosemary for a different herbal flavor.

Storage: Store any leftover soup in an airtight container in the refrigerator for up to 3 days. This soup can be frozen for up to 3 months. Reheat by warming on the stovetop over medium heat.

Wine: You can omit the wine and use extra beef broth or a splash of balsamic vinegar for depth of flavor.