Name: French Onion Beef Short Rib Soup Recipe
Prep time: 20 min
Cook time: 3 h 45 min
Total time: 4 h 5 min
Cuisine: French
Ingredients: 2 lbs beef short ribs; 3 large yellow onions, sliced; 4 cloves garlic, minced; 2 sprigs fresh thyme; 4 cups low-sodium beef broth; 1 cup dry red wine; 1 baguette, sliced; 1 cup Gruyère cheese, shredded

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Introduction

This French Onion Beef Short Rib Soup is a rich and comforting twist on the classic French onion soup. Tender beef short ribs simmer with caramelized onions and aromatic herbs, topped with cheesy baguette slices for a hearty meal perfect for chilly evenings.

A white bowl filled with a rich, golden-brown broth containing visible chunks of tender, shredded beef and translucent, cooked onion pieces. The soup is topped with fresh green herbs finely chopped and sprinkled on top. Resting on the edge of the bowl is a thick, airy slice of crusty bread with a golden-brown crust and soft, sponge-like inside. The bowl sits on a gray cloth napkin placed on a wooden tray, all set on a white marbled surface. A spoon is positioned next to the bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs beef short ribs
3 large yellow onions, sliced
4 cloves garlic, minced
4 cups low-sodium beef broth
1 cup dry red wine
2 sprigs fresh thyme
1 baguette, sliced
1 cup Gruyère cheese, shredded

Instructions

Step 1: Sear the beef short ribs in a Dutch oven over medium-high heat until browned on all sides. Remove the ribs and set aside.
Step 2: In the same pot, add the sliced onions and cook over medium-low heat for about 30 minutes, stirring occasionally, until they are deeply caramelized.
Step 3: Add the minced garlic and cook for one minute until fragrant. Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom.
Step 4: Return the short ribs to the pot. Add the thyme sprigs and beef broth. Bring the mixture to a boil, then reduce heat to low and simmer for about 3 hours, or until the meat is tender and falling off the bone.
Step 5: While the soup simmers, prepare the baguette slices by topping them with shredded Gruyère cheese.
Step 6: Ladle the soup into oven-safe bowls. Place a cheesy baguette slice on top of each bowl and broil until the cheese is bubbly and golden. Serve immediately.

Tips & Variations

For a deeper flavor, brown the short ribs in batches to avoid steaming and ensure a crusty sear.
Swap Gruyère with Swiss or Mozzarella cheese if preferred or for a more mild taste.
Use homemade beef broth for a richer soup base.
Add a splash of balsamic vinegar during the onion caramelization to enhance sweetness and complexity.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Keep the baguette slices separate and add fresh before serving to maintain their crispness. Reheat the soup gently on the stove, and broil the bread and cheese topping just before serving.

How to Serve

A white bowl filled with beef soup showing clear brown broth as the first layer, visible soft onion slices floating throughout, and tender chunks of shredded brown beef piled in the center, sprinkled with chopped green herbs on top. Leaning on the edge of the bowl is a thick slice of golden brown crusty bread with a soft, airy inside showing holes and texture. The bowl sits on a grey cloth, placed on a wooden tray, all set on a white marbled surface, with a silver spoon next to the bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, you can substitute beef chuck or stew meat, but cooking times may vary. Short ribs provide excellent flavor and tenderness after slow cooking.

Is it possible to make this soup in a slow cooker?

Absolutely. After searing the ribs and caramelizing the onions on the stove, transfer all ingredients to a slow cooker and cook on low for 6-8 hours for tender meat and rich flavor.