Hey there foodies! I’ve got a delicious recipe for you today that’s perfect for those chilly, cozy evenings: French onion beef short rib soup. This dish is a twist on the classic French onion soup, combining the richness of beef short ribs with caramelized onions and cheesy goodness on top. It’s a bit of a labour of love, but trust me, the flavors are well worth it. I remember the first time I made this—it was for a family gathering, and let’s say my reputation as a decent cook shot up to a whole new level, despite spilling half the broth on my kitchen floor. Want to try something else warm and comforting? Check out my classic Chicken and Wild Rice Soup.
Why you’ll love this recipe
This soup combines rich flavors with simple ingredients to create a comfort meal that will warm you up from the inside out. The beef short ribs add a depth that’s just amazing with the sweet caramelized onions. Top it off with crusty sourdough and melted Gruyère cheese—you’ll feel like you’re dining in a cozy little French bistro right in your own home. Plus, there’s something immensely satisfying about turning simple onions into something so aromatic and tender.
Ingredients
- 2 lbs beef short ribs
- 3 large yellow onions, thinly sliced
- 6 cups beef broth (preferably homemade)
- 2 tsp fresh thyme leaves
- 2 bay leaves
- 4 slices sourdough bread
- 1 cup Gruyère cheese, shredded
- 2 tbsp unsalted butter
- Salt and pepper to taste
Step-by-step instructions
Prepare the ingredients
First, slice your onions thinly—you’ll need patience here, but it’s worth it! Cut the beef short ribs into manageable pieces, seasoning them lightly with salt and pepper.
Cook the onions
In a large pot, melt the butter over medium heat. Add the sliced onions and cook them for about 30 minutes. You’re aiming for golden brown caramelization, which is where much of the flavor develops. Keep an eye on them, stirring occasionally to prevent burning.
Sear the beef
Push the onions to the side, add the short ribs into the pot, and let them sear until browned on all sides. This should take about 5 to 7 minutes.
Simmer the soup
Pour in the beef broth and add the thyme and bay leaves. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Let it cook uncovered for about 2 hours, allowing the flavors to meld beautifully.
Broil the soup
Once simmered, preheat your oven to 350°F (175°C). Ladle soup into oven-safe bowls, top each with a sourdough bread slice, and a generous heap of shredded Gruyère. Bake for 15 to 20 minutes until the cheese is bubbly and golden.
Recipe tips & variations
- Short on time? Use pre-made beef broth if making homemade broth seems daunting. It’ll save you a bit of preparation time.
- Switch it up: Swap Gruyère for Emmental or Comté cheese if you prefer a different cheese flavor.
- Vegetarian version: Replace beef short ribs and broth with mushrooms and vegetable stock. You’ll still enjoy a rich and satisfying soup.
Storage & reheating
Allow your soup to cool before transferring it to airtight containers. It’ll keep in the refrigerator for up to 3 days. To reheat, gently warm the soup on the stove, then top with the bread and cheese and broil until bubbly. 
FAQs
Can I make this soup in advance?
Absolutely! Prepare the soup (sans cheese topping) a day ahead, then just reheat and broil with the bread and cheese before serving.
What’s the best cut of beef for this recipe?
Beef short ribs are perfect due to their marbling and rich flavor, but you can also use chuck roast if that’s more accessible.
How do I prevent onions from burning?
Cook them low and slow, stirring frequently. Adding a little splash of water can help prevent sticking.
Is there a gluten-free option?
Definitely! Use gluten-free bread for the topping, and ensure your broth is gluten-free.
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French Onion Beef Short Rib Soup
- Total Time: 2 hours 30 minutes
- Yield: 4 servings 1x
Description
A delicious twist on classic French onion soup, featuring beef short ribs and caramelized onions.
Ingredients
- 2 lbs beef short ribs
- 3 large yellow onions, thinly sliced
- 6 cups beef broth (preferably homemade)
- 2 tsp fresh thyme leaves
- 2 bay leaves
- 4 slices sourdough bread
- 1 cup Gruyère cheese, shredded
- 2 tbsp unsalted butter
- Salt and pepper to taste
Instructions
- First, slice your onions thinly—you’ll need patience here, but it’s worth it! Cut the beef short ribs into manageable pieces, seasoning them lightly with salt and pepper.
- In a large pot, melt the butter over medium heat. Add the sliced onions and cook them for about 30 minutes. You’re aiming for golden brown caramelization, which is where much of the flavor develops. Keep an eye on them, stirring occasionally to prevent burning.
- Push the onions to the side, add the short ribs into the pot, and let them sear until browned on all sides. This should take about 5 to 7 minutes.
- Pour in the beef broth and add the thyme and bay leaves. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Let it cook uncovered for about 2 hours, allowing the flavors to meld beautifully.
- Once simmered, preheat your oven to 350°F (175°C). Ladle soup into oven-safe bowls, top each with a sourdough bread slice, and a generous heap of shredded Gruyère. Bake for 15 to 20 minutes until the cheese is bubbly and golden.
Notes
- Short on time? Use pre-made beef broth if making homemade broth seems daunting. It’ll save you a bit of preparation time.
- Switch it up: Swap Gruyère for Emmental or Comté cheese if you prefer a different cheese flavor.
- Vegetarian version: Replace beef short ribs and broth with mushrooms and vegetable stock. You’ll still enjoy a rich and satisfying soup.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Baking, Simmering, Searing
- Cuisine: French
Nutrition
- Serving Size: 1 bowl