French Onion Beef Short Rib Soup Recipe
A rich and comforting French Onion Beef Short Rib Soup that combines tender, slow-simmered beef short ribs with deeply caramelized onions and a splash of red wine. Finished with melted Gruyère-topped baguette slices broiled to golden perfection, this hearty soup is perfect for a cozy meal.
- Prep Time: 20 minutes
- Cook Time: 3 hours 45 minutes
- Total Time: 4 hours 5 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: French
Ingredients
Scale
Meat
- 2 lbs beef short ribs
Vegetables & Aromatics
- 3 large yellow onions, sliced
- 4 cloves garlic, minced
- 2 sprigs fresh thyme
Liquids
- 4 cups low-sodium beef broth
- 1 cup dry red wine
Bread & Cheese
- 1 baguette, sliced
- 1 cup Gruyère cheese, shredded
Instructions
- Sear the Beef Short Ribs: Heat a Dutch oven over medium-high heat and sear the beef short ribs until they are browned on all sides. This step locks in flavor. Once browned, remove the ribs and set aside.
- Caramelize the Onions: Using the same pot, add the sliced onions and cook over medium-low heat for about 30 minutes, stirring occasionally until the onions are deeply caramelized and sweet.
- Sauté Garlic and Deglaze: Add the minced garlic to the caramelized onions and cook for one minute until fragrant. Pour in the dry red wine to deglaze the pot, scraping up any browned bits from the bottom to incorporate their flavor into the broth.
- Simmer with Broth and Herbs: Return the beef short ribs to the pot. Add the fresh thyme sprigs and beef broth. Bring everything to a boil, then reduce heat to low and simmer gently for about 3 hours, or until the meat is tender and falling off the bone.
- Prepare Cheesy Baguette Slices: While the soup simmers, slice the baguette and top each slice with shredded Gruyère cheese in preparation for broiling.
- Assemble and Broil: Ladle the soup into oven-safe bowls and top each with the prepared Gruyère baguette slices. Place under a broiler until the cheese melts and bubbles with golden brown spots, then serve hot.
Notes
- Use low-sodium beef broth to control salt levels since the cheese and broth can be naturally salty.
- Caramelizing onions is key for deep, sweet flavor, so don’t rush this step.
- Dry red wine helps to deglaze the pot and adds depth, but you can substitute with additional beef broth if desired.
- Broil the cheese-topped baguette slices just before serving to keep them crisp and melty.
- 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, Gruyère cheese, broiled baguette, comfort food, slow simmered soup
