French Onion Beef Short Rib Soup

Posted on August 13, 2025

French onion soup has a well-earned place in the hearts of comfort food lovers around the world. The combination of sweet caramelized onions, savory broth, crusty bread, and gooey melted cheese is timeless. But what if you could take that already beloved dish and transform it into something even more hearty, rich, and satisfying? That is where French Onion Beef Short Rib Soup comes in.

This upgraded version takes the soul of the classic French onion soup and enriches it with tender, slow-braised beef short ribs. The result is a meal-worthy soup that’s deep, meaty, and full of layered flavor. Slowly braising the short ribs with herbs and vegetables infuses the broth with unmatched richness, while long-cooked onions bring sweetness and complexity. Each bowl is finished in true French onion style: topped with toasty bread and a generous crown of cheese, melted until it’s bubbly and golden.

The process is unhurried, but the reward is immense. This soup is perfect for cozy nights at home, elegant dinner parties, or any time you want to impress with a rustic yet refined dish.

Why You’ll Love This Recipe

Elevated Classic – Takes everything you love about French onion soup and turns it into a satisfying main course.
Incredible Depth of Flavor – Slow-braising the short ribs produces a broth with richness that simply cannot be rushed.
Perfect Make-Ahead Dish – The beef and onions can be cooked a day ahead, making final assembly quick and easy.
Restaurant-Worthy Presentation – From the bubbling cheese crust to the rich aroma, this dish is visually and aromatically impressive.
Versatile for Any Occasion – Works as a hearty weeknight dinner or a show-stopping starter for a special meal.

Ingredients (Serves 6)

For the Short Ribs

2 ½ lbs bone-in beef short ribs
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
1 large carrot, roughly chopped
2 celery stalks, roughly chopped
1 small onion, quartered
4 garlic cloves, smashed
2 tablespoons tomato paste
1 cup red wine (optional, or use additional beef broth)
6 cups beef broth
2 sprigs fresh thyme
2 bay leaves

For the Caramelized Onions

4 large yellow onions, thinly sliced
3 tablespoons unsalted butter
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon sugar (optional, to speed up caramelizing)
½ cup dry sherry or white wine (optional)

For Assembly

1 baguette, sliced into ½-inch rounds
2 cups shredded Gruyère cheese (or a mix of Gruyère and Swiss)
Fresh thyme leaves, for garnish

Step-by-Step Preparation

Step 1 – Prepare and Brown the Short Ribs

Preheat the oven to 325°F (160°C).
Pat the short ribs dry with paper towels to help them sear properly. Season generously on all sides with salt and black pepper.
Heat olive oil in a large Dutch oven over medium-high heat.
Place the short ribs in the pot and sear for about 8 minutes total, turning to brown on all sides.
Transfer the browned ribs to a plate and set aside.

Tip: Work in batches if necessary. Overcrowding the pot will prevent the ribs from searing properly.

Step 2 – Build the Braising Base

In the same pot, add the carrot, celery, onion, and garlic.
Sauté for about 5 minutes, until the vegetables are softened and lightly browned.
Stir in the tomato paste and cook for 1 minute to deepen its flavor.
Pour in the red wine (if using) to deglaze the pan, scraping up any browned bits stuck to the bottom. Let it simmer for 2–3 minutes to reduce slightly.
Return the short ribs to the pot. Add the beef broth, thyme, and bay leaves.

Step 3 – Braise the Short Ribs

Cover the pot with a tight-fitting lid and transfer it to the oven.
Braise for 2 ½ to 3 hours, until the meat is fork-tender and beginning to fall off the bone.
Remove the short ribs from the pot and set aside to cool slightly.
Strain the braising liquid into a large bowl, discarding the solids.
Skim any excess fat from the surface of the broth.
Shred the meat into bite-sized pieces, discarding bones and large pieces of fat. Set the shredded meat aside with the broth.

Step 4 – Caramelize the Onions

While the ribs are braising, melt the butter with olive oil in a large skillet over medium-low heat.
Add the sliced onions and salt, stirring to coat them in the fat.
Cook slowly for 40–45 minutes, stirring occasionally, until the onions are soft and deep golden brown.
If desired, sprinkle in sugar to help the caramelization process along.
Deglaze the skillet with sherry or white wine (if using) and cook until the liquid evaporates.

Note: True caramelization takes time. Resist the urge to rush this step by increasing the heat, as you risk burning the onions instead of developing their natural sweetness.

Step 5 – Combine Soup Base

Add the caramelized onions to the strained braising liquid.
Stir in the shredded short rib meat.
Bring the mixture to a gentle simmer over medium heat.
Taste and adjust seasoning with additional salt and pepper if needed.

Step 6 – Prepare Bread and Cheese

Preheat the broiler.
Arrange the baguette slices on a baking sheet and toast until golden brown on both sides.
Ladle the hot soup into oven-safe bowls.
Place one or two slices of toasted bread on top of each bowl.
Sprinkle generously with Gruyère cheese.
Place under the broiler for 2–3 minutes, until the cheese is melted, bubbly, and lightly browned.

Step 7 – Serve

Remove the bowls from the oven carefully.
Garnish with fresh thyme leaves for a touch of color and aroma.
Serve immediately while hot, with extra bread on the side if desired.

Tips and Variations

Make-Ahead Option: The short ribs and onions can be cooked a day in advance. Store them separately in the refrigerator and reheat before combining.
Alternative Cheeses: While Gruyère is traditional, Fontina, Comté, or even provolone can add their own unique flavors.
Extra Depth: Add a splash of balsamic vinegar just before serving for brightness and complexity.
Different Wines: Red wine adds a deep, rich note, while white wine or sherry produces a lighter, slightly sweeter flavor.
Gluten-Free Adaptation: Use gluten-free bread for the topping or skip it entirely for a low-carb version.

Serving Suggestions

Pair with a light, crisp salad to balance the richness.
Serve with a bold red wine like Cabernet Sauvignon, Merlot, or Syrah.
Add roasted seasonal vegetables as a side for a complete meal.
Serve smaller portions as a decadent appetizer for a formal dinner.

Prep and Cooking Times

Prep Time: 20 minutes
Cook Time: 3 hours 15 minutes
Total Time: 3 hours 35 minutes

Nutritional Information (per serving, approximate)

Calories: 560
Protein: 38g
Sodium: 890mg

Frequently Asked Questions

Can I use boneless short ribs?
Yes, but bone-in short ribs provide more flavor to the broth. If you use boneless, reduce the cooking time slightly.

Can this be made in a slow cooker?
Absolutely. Sear the ribs first for maximum flavor, then transfer everything to a slow cooker and cook on low for 8–9 hours.

Is it freezable?
Yes. Freeze the soup without the bread and cheese topping for up to three months. Reheat gently, then add fresh bread and cheese before serving.

Do I have to use wine?
No. You can replace it with additional beef broth or use a splash of balsamic vinegar for acidity.

Conclusion

French Onion Beef Short Rib Soup is a labor of love that rewards you with every spoonful. The slow-braised beef short ribs give the broth unmatched depth, while the caramelized onions bring balance and sweetness. The final flourish of bread and melted cheese transforms it into a dish that is at once comforting, elegant, and utterly satisfying.

Whether you are making it for a quiet evening at home or as the centerpiece for a dinner party, this soup is proof that good things come to those who wait. Each bite is a reminder of the magic that happens when you combine patience, quality ingredients, and classic cooking techniques.