Name: French Onion Beef Short Rib Soup
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: French-American
Ingredients: 2.5–3 lbs bone-in beef short ribs; Salt and black pepper, to taste; 1 tbsp olive oil; 2 tbsp butter; 4 large yellow or sweet onions, thinly sliced; 3 cloves garlic, minced; ½ cup dry white wine or sherry; 8 cups beef broth (low-sodium or homemade); 4–5 sprigs fresh thyme; 1 bay leaf; 1 tbsp balsamic vinegar (optional); 1 baguette, sliced and toasted; 1 ½ cups shredded Gruyère or Swiss cheese

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French onion beef short rib soup is a luxurious twist on the classic French onion soup. It combines deeply caramelized onions, rich beef broth, and melt-in-your-mouth short ribs for a bowl that’s hearty, savory, and packed with comfort. Finished with toasted bread and melted cheese, it’s the kind of dish I crave when I want something truly soul-warming.

Why You’ll Love This Recipe

I love this recipe because it takes everything I enjoy about French onion soup—the sweet onions, cheesy topping, and rich broth—and levels it up with tender, slow-cooked beef short ribs. It’s both elegant and rustic, perfect for a cozy night in or an impressive dinner to share with others. French Onion Beef Short Rib Soup

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

bone-in beef short ribs
salt and black pepper
olive oil
butter
yellow or sweet onions (thinly sliced)
garlic (minced)
dry white wine or sherry
beef broth (preferably homemade or low-sodium)
fresh thyme
bay leaf
balsamic vinegar (optional for depth)
baguette slices or crusty bread (toasted)
Gruyère or Swiss cheese (shredded)

Directions

I season the short ribs with salt and pepper, then sear them in a large pot or Dutch oven until browned on all sides. I remove them and set aside.
In the same pot, I melt butter and add olive oil. I cook the sliced onions low and slow, stirring frequently, until deeply caramelized (this takes 30–40 minutes).
I add garlic and cook for 1–2 minutes, then deglaze the pot with white wine, scraping up any browned bits.
I return the short ribs to the pot and pour in the beef broth. I add thyme, a bay leaf, and a splash of balsamic vinegar if I want extra richness.
I bring it to a boil, then reduce heat, cover, and simmer for 2.5–3 hours, until the short ribs are tender and falling off the bone.
I remove the ribs, shred the meat, discard the bones, and return the meat to the soup. I discard the thyme stems and bay leaf.
I ladle the soup into oven-safe bowls, top with toasted baguette slices, and cover with shredded cheese.
I broil for 2–3 minutes until the cheese is melted and bubbly.
I serve hot with extra bread on the side.

Servings and timing

This recipe makes about 6 servings. It takes about 30 minutes to prep, 3 hours to cook, and a few extra minutes to broil the cheese—so I usually set aside 3.5–4 hours total.

Variations

Sometimes I add mushrooms or use red wine instead of white for a deeper, more robust flavor. For a lighter version, I use boneless short ribs and skim the fat before serving. If I want to skip the bread, I serve the soup with a cheesy grilled sandwich instead.

Storage/Reheating

I store leftovers in the fridge for up to 4 days. It reheats well on the stovetop over low heat. The soup also freezes beautifully without the bread and cheese topping—just thaw, reheat, and add fresh toppings when ready to serve. French Onion Beef Short Rib Soup

FAQs

Can I make this in a slow cooker?

Yes. I caramelize the onions first, then transfer everything to a slow cooker and cook on low for 8 hours or high for 4–5 hours.

What’s the best cheese for the topping?

I use Gruyère for its classic melt and nutty flavor. Swiss or provolone also work well if I want something milder.

Do I have to use bone-in short ribs?

Bone-in adds more flavor, but boneless works too. I just make sure to trim any excess fat.

Can I make this ahead of time?

Absolutely. The flavors deepen overnight. I store the soup and toppings separately, then reheat and broil just before serving.

What kind of onions should I use?

I usually use yellow or sweet onions. Red onions are a bit too sharp and don’t caramelize as nicely.

Conclusion

French onion beef short rib soup is the ultimate upgrade to a classic favorite. With rich broth, tender beef, caramelized onions, and cheesy toasted bread, it’s the kind of meal that warms me from the inside out. Whether I’m serving it as a starter or a main dish, this soup always delivers comfort in every spoonful.