Description

Warm up with this soul-soothing French Onion Beef Short Rib Soup—a luxurious twist on the classic French onion soup. Tender, slow-braised beef short ribs meld with deeply caramelized onions and a savory broth, all crowned with toasted bread and melty cheese. It’s hearty, elegant, and exactly what you want on a chilly day or when you’re craving comfort in a bowl.

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Ingredients

Scale

For the Short Ribs:

2 lbs beef short ribs (bone-in preferred)
1 tbsp olive oil
1 tsp salt
½ tsp black pepper

For the Onion Soup Base:

2 tbsp unsalted butter
1 tbsp olive oil
4 large yellow onions, thinly sliced
1 tsp sugar (helps with caramelization)
3 garlic cloves, minced
1 tbsp tomato paste
6 cups beef broth (low sodium)
1 tsp fresh thyme leaves (or ½ tsp dried)
1 bay leaf
1 tbsp Worcestershire sauce
Salt and pepper to taste

For Topping:

4–6 slices of crusty French bread (day-old preferred)
1½ cups grated Gruyère or mozzarella cheese
Optional garnish: chopped parsley or extra thyme

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Instructions

Step 1: Sear the Short Ribs

Pat the short ribs dry and season with salt and pepper.
Heat olive oil in a Dutch oven over medium-high heat.
Sear the short ribs on all sides until browned (about 3–4 minutes per side).
Transfer to a plate and set aside.

Step 2: Caramelize the Onions

In the same pot, reduce heat to medium. Add butter and 1 tbsp olive oil.
Add the sliced onions and sugar. Cook slowly, stirring often, for 25–30 minutes until deep golden brown.
Stir in garlic and cook for another minute.
Add tomato paste and cook for 2 minutes to deepen the flavor.

Step 3: Build the Soup Base

Return short ribs to the pot.
Pour in the beef broth and add thyme, bay leaf, and Worcestershire sauce.
Bring to a simmer, then reduce heat to low.
Cover and simmer gently for 2.5 to 3 hours, or until the short ribs are tender and falling off the bone.

Step 4: Shred the Beef

Remove the short ribs and bay leaf from the pot.
Let the meat cool slightly, then shred it using two forks.
Return the shredded beef to the pot and stir.
Taste and season the soup with additional salt and pepper as needed.

Step 5: Toast the Bread

While the soup simmers, preheat the oven to 375°F (190°C).
Place the bread slices on a baking sheet and toast for 8–10 minutes until golden and crisp.
Set aside for topping the soup.

Step 6: Assemble & Broil

Preheat the broiler.
Ladle hot soup into oven-safe bowls.
Top each with a toasted bread slice and a generous handful of grated cheese.
Place under the broiler for 2–3 minutes, or until cheese is melted and bubbly.
Garnish with parsley or thyme if desired, and serve immediately.

Notes

Caramelize Slowly – Low and slow cooking is key to sweet, rich onions.
Use Bone-In Short Ribs – They add more flavor and body to the broth.
Make It Ahead – The soup tastes even better the next day after flavors meld.
Broil Carefully – Keep an eye on the cheese to prevent burning.
Serve Hot – This soup is best enjoyed straight from the oven.

Prep Time: 30 minutes
Cook Time: 3 hours
Cuisine: French-American fusion