French Onion Beef Short Rib Soup Recipe

Introduction

This French Onion Beef Short Rib Soup combines rich, tender beef with sweet caramelized onions in a savory broth. Topped with toasted French bread and melted cheese, it’s a comforting dish perfect for chilly evenings.

Ingredients

• 2 tablespoons olive oil
• 1 pound beef short ribs
• 4 large onions, thinly sliced
• 4 cloves garlic, minced
• 6 cups beef broth
• 1 tablespoon balsamic vinegar
• 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
• 1 bay leaf
• Salt and pepper to taste
• 4 slices of French bread
• 1 cup shredded Swiss or Gruyère cheese

Instructions

1. Step 1: In a large pot, heat olive oil over medium heat.
2. Step 2: Season beef short ribs with salt and pepper, then sear until browned on all sides, about 4–5 minutes per side. Remove and set aside.
3. Step 3: Add onions to the same pot and cook until caramelized, 15–20 minutes.
4. Step 4: Stir in minced garlic and cook for 1–2 minutes.
5. Step 5: Return ribs to the pot. Add beef broth, balsamic vinegar, thyme, bay leaf, and more salt and pepper if needed.
6. Step 6: Bring to a boil, then reduce heat to low. Cover and simmer 1.5 to 2 hours, until beef is tender.
7. Step 7: Meanwhile, preheat oven broiler. Toast French bread slices lightly on a baking sheet.
8. Step 8: Once ribs are tender, remove, shred the meat, and discard the bones. Return meat to the soup.
9. Step 9: Ladle soup into oven-safe bowls. Top each with a slice of toasted bread and shredded cheese.
10. Step 10: Broil for 2–3 minutes until cheese is melted and golden.

Tips & Variations

• For extra depth, deglaze the pot with a splash of dry white wine before adding the broth.
• Substitute short ribs with chuck roast cut into chunks if preferred.
• Use a mix of Swiss and Gruyère cheese for a balanced, nutty flavor.
• Caramelize onions slowly over low heat to develop maximum sweetness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid drying out the meat. If you want to keep the crispy topping, add fresh toasted bread and cheese before serving again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef instead of short ribs?

Yes, you can use chuck roast or beef brisket cut into chunks. Just adjust simmering time until the meat is tender.

How do I make this soup vegetarian?

Replace beef broth with a rich vegetable broth and omit the beef. You can add mushrooms for extra umami flavor.

French Onion Beef Short Rib Soup Recipe

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★★★★★

4.7 from 68 reviews

A rich and hearty French Onion Beef Short Rib Soup featuring tender braised beef short ribs, deeply caramelized onions, and a savory broth topped with toasted French bread and melted Gruyère cheese, perfect for a comforting meal.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 2 hours 45 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: French

Ingredients

Scale 1x2x3x

For the Soup:

• 2 tablespoons olive oil
• 1 pound beef short ribs
• 4 large onions, thinly sliced
• 4 cloves garlic, minced
• 6 cups beef broth
• 1 tablespoon balsamic vinegar
• 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
• 1 bay leaf
• Salt and pepper to taste

For the Topping:

• 4 slices of French bread
• 1 cup shredded Swiss or Gruyère cheese

Instructions

1. Heat Oil and Sear Ribs: In a large pot, heat olive oil over medium heat. Season the beef short ribs with salt and pepper, then sear them in the pot until browned on all sides, about 4–5 minutes per side. Remove the ribs and set aside.
2. Caramelize Onions: Add the thinly sliced onions to the same pot and cook over medium heat until deeply caramelized, about 15–20 minutes, stirring occasionally to prevent burning.
3. Add Garlic: Stir in the minced garlic and cook for an additional 1–2 minutes to release its aroma.
4. Add Broth and Herbs: Return the seared short ribs to the pot. Pour in the beef broth, balsamic vinegar, thyme, bay leaf, and season with additional salt and pepper if needed.
5. Simmer Soup: Bring the mixture to a boil, then reduce heat to low. Cover the pot and let it simmer gently for 1.5 to 2 hours, or until the beef is very tender.
6. Toast Bread: While the soup simmers, preheat your oven broiler. Place French bread slices on a baking sheet and toast lightly until golden.
7. Shred Beef: Once the short ribs are tender, remove them from the pot. Shred the meat away from the bones and discard the bones. Return the shredded meat to the soup.
8. Assemble Bowls: Ladle the hot soup into oven-safe bowls. Place a slice of the toasted French bread on top of each bowl and sprinkle generously with shredded Swiss or Gruyère cheese.
9. Broil Cheese: Place the bowls under the broiler for 2–3 minutes until the cheese melts and turns golden and bubbly. Serve immediately.

Notes

• For a deeper flavor, you can caramelize the onions slowly over low heat for up to 30 minutes.
• The balsamic vinegar adds a subtle tang that enhances the sweetness of the onions.
• Use Gruyère cheese for a classic French onion flavor, but Swiss cheese is a good alternative.
• Ensure oven-safe bowls are used to broil the soup safely.
• Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.

Keywords: French Onion Soup, Beef Short Ribs, Caramelized Onions, Comfort Food, French Cuisine