French Onion Short Rib Soup – Rich, Savory & Comforting
French Onion Short Rib Soup takes the classic French onion soup to the next level by adding tender, braised beef short ribs. Slow-cooked to perfection, the deep, umami-rich broth is infused with caramelized onions, red wine, and fresh herbs, then topped with crusty bread and melted Gruyère cheese for the ultimate comfort food experience. Perfect for cold nights, special occasions, or when you’re craving something truly hearty and indulgent!
Equipment
- ✔ Dutch oven or large heavy-bottomed pot
- ✔ Wooden spoon (for stirring onions)
- ✔ Sharp knife (for slicing onions and trimming short ribs)
- ✔ Ladle (for serving)
- ✔ Oven-safe soup bowls (for broiling the cheese topping)
- ✔ Baking sheet (for toasting bread)
- ✔ Broiler or oven (for melting the cheese)
Ingredients
- For the Short Ribs & Broth:
- ✔ 3 lbs bone-in beef short ribs
- ✔ 2 tbsp olive oil
- ✔ Salt & black pepper to taste
- ✔ 1 tsp smoked paprika optional
- ✔ 1 tsp garlic powder
- ✔ 1 cup red wine Merlot or Cabernet Sauvignon
- ✔ 4 cups beef broth preferably homemade
- ✔ 2 bay leaves
- ✔ 3 sprigs fresh thyme
- For the Caramelized Onions:
- ✔ 4 large yellow onions thinly sliced
- ✔ 3 tbsp unsalted butter
- ✔ 1 tbsp olive oil
- ✔ 1 tsp sugar to enhance caramelization
- ✔ ½ tsp salt
- ✔ 3 cloves garlic minced
- ✔ 1 tbsp balsamic vinegar or Worcestershire sauce
- For the Soup Assembly:
- ✔ 1 additional cup beef broth for adjusting consistency
- ✔ 1 tbsp Dijon mustard adds depth
- ✔ 1 baguette sliced into ½-inch rounds
- ✔ 2 cups Gruyère cheese shredded
- ✔ ½ cup Parmesan cheese grated
Instructions
- Step 1: Prepare the Beef Short Ribs
- 1️⃣ Season the ribs with salt, pepper, garlic powder, and smoked paprika.
- 2️⃣ Sear the short ribs in a Dutch oven with olive oil over medium-high heat until browned on all sides (~4 minutes per side). Remove and set aside.
- 3️⃣ Deglaze the pot by adding red wine, scraping up any browned bits. Let simmer for 2 minutes.
- 4️⃣ Braise the ribs by adding beef broth, bay leaves, and thyme. Cover and simmer for 3-4 hours until the meat is fall-apart tender.
- 🔹 Pro Tip: Use a slow cooker (8 hours on low) or pressure cooker (45 minutes on high pressure) for faster results.
- Step 2: Caramelize the Onions
- 1️⃣ Melt butter with olive oil in a separate large pan over medium-low heat.
- 2️⃣ Add sliced onions and cook for 15 minutes, stirring occasionally.
- 3️⃣ Add sugar & salt, then continue cooking for 45 minutes, stirring often, until deep golden brown.
- 4️⃣ Stir in garlic & balsamic vinegar, cooking for 2 more minutes.
- 🔹 Pro Tip: If onions start to burn, add a splash of water and lower the heat.
- Step 3: Assemble the Soup
- 1️⃣ Shred the beef and remove bones from the short ribs.
- 2️⃣ Strain the broth, removing bay leaves and thyme sprigs.
- 3️⃣ Return the shredded beef and caramelized onions to the broth.
- 4️⃣ Stir in Dijon mustard and let simmer for 10 more minutes.
- Step 4: Prepare the Cheesy Topping
- 1️⃣ Preheat oven to 400°F (200°C).
- 2️⃣ Toast the baguette slices on a baking sheet for 5-7 minutes.
- 3️⃣ Ladle soup into oven-safe bowls, place a toasted bread slice on top, and sprinkle with Gruyère and Parmesan.
- 4️⃣ Broil for 2-3 minutes until the cheese is melted and golden brown.
- Step 5: Serve & Enjoy!
- Let cool slightly before serving.
- Garnish with fresh thyme and serve with extra toasted bread on the side.
Notes
✔ If the soup becomes too rich, add a splash of vinegar or lemon juice to balance the flavors.
✔ Store leftovers in an airtight container in the fridge for up to 4 days.
✔ Freeze the soup without the bread and cheese for up to 3 months.
✔ Store leftovers in an airtight container in the fridge for up to 4 days.
✔ Freeze the soup without the bread and cheese for up to 3 months.