French Onion Beef Short Rib Soup

Here’s a deeply savory, rich, and indulgent French Onion Beef Short Rib Soup — a soul-warming twist on classic French onion soup, taken to the next level with tender, slow-cooked beef short ribs. It’s hearty enough for a main course, layered with caramelized onions, beefy broth, and melty cheese toasts on top. Absolutely restaurant-worthy.

🧅 French Onion Beef Short Rib Soup

🍽️ Serves: 4–6

⏱️ Time: 3.5–4 hours (mostly hands-off)

🧂 Ingredients:

🥩 For the Beef:

2½–3 lbs bone-in beef short ribs
Salt & black pepper
2 tbsp olive oil

🧅 For the Onion Base:

3 tbsp butter
3 large yellow or sweet onions, thinly sliced
1 tsp sugar
1 tbsp balsamic vinegar (or red wine vinegar)
2 cloves garlic, minced
1 tbsp fresh thyme leaves (or 1 tsp dried)
2 tbsp flour (for thickening, optional)

🍖 For the Broth:

½ cup dry red wine (like Cabernet or Merlot) – optional but recommended
6 cups beef stock (low sodium)
1–2 bay leaves
Salt & pepper to taste

🧀 For the Toast Topping:

Baguette slices, toasted
Gruyère cheese, shredded (or Swiss, provolone, or mozzarella)

👩‍🍳 Instructions:

1. Sear the Short Ribs:

Season ribs generously with salt & pepper.
In a large Dutch oven, heat olive oil over medium-high.
Sear ribs on all sides until browned (~8–10 minutes total).
Remove and set aside.

2. Caramelize the Onions:

In the same pot, lower heat to medium. Add butter and sliced onions.
Cook, stirring often, for 30–40 minutes until deeply golden and caramelized.
Add sugar, balsamic vinegar, garlic, and thyme. Stir to deglaze the brown bits on the bottom.
Optional: Stir in flour to lightly thicken the broth.

3. Deglaze & Build the Soup:

Pour in the wine and simmer 2–3 minutes until reduced slightly.
Return short ribs to the pot.
Add beef stock and bay leaves. Bring to a boil, then reduce to a low simmer.
Cover and simmer for 2½–3 hours, or until the ribs are fork-tender.

4. Shred the Meat:

Remove ribs and discard bones. Shred meat and return it to the soup.
Discard bay leaves. Taste and adjust salt, pepper, or thyme as needed.

5. Toast + Broil:

Preheat broiler.
Place toasted baguette slices on top of soup in oven-safe bowls.
Top with a generous pile of shredded Gruyère.
Broil until cheese is melted, bubbly, and golden (1–3 minutes — watch carefully!).

6. Serve Hot:

Ladle soup into bowls and serve with extra cheese toast on the side if desired.
Garnish with a few fresh thyme leaves or cracked black pepper.

🔁 Optional Add-Ins:

Sautéed mushrooms for extra earthiness
A splash of Worcestershire sauce for deeper umami
Parmesan rind simmered in the broth for richness

Would you like a slow cooker, Instant Pot, or make-ahead freezer version of this soup too?