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Delicious bowl of French Onion Beef Short Rib Soup with caramelized onions and melted cheese.

French Onion Beef Short Rib Soup

Cozy and rich soup combining the flavors of classic French onion soup and tender braised short ribs, topped with melted cheese on crispy bread.
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Comfort Food, French
Calories: 650
Ingredients Method Notes

Ingredients
  

For the soup base
  • 3-4 pounds Bone in beef short ribs
  • 5-6 large Yellow onions, thinly sliced
  • 3-5 cloves Garlic, chopped
  • 6-8 cups Beef broth Depending on how brothy you like it
  • 3/4 cup Dry white wine or beef broth for deglazing
  • 2 tablespoons Butter
  • 1 tablespoon Olive oil
  • 1-2 teaspoons Worcestershire sauce
  • 1 leaf Bay leaf
  • 1 teaspoon Dried thyme or a few sprigs of fresh thyme
  • Salt and pepper To taste
For serving
  • 4-6 slices Baguette or sturdy bread
  • 2 cups Gruyere cheese, shredded Or Swiss, provolone, or mozzarella if preferred

Method
 

Preparation
  1. Pat the short ribs dry and season them well with salt and pepper.
  2. Slice the onions before cooking the meat to avoid interruptions during cooking.
Cooking
  1. In a heavy pot or Dutch oven, sear the short ribs until browned on all sides.
  2. Remove the short ribs and add sliced onions to the same pot with butter and olive oil.
  3. Cook onions low and slow until they are deep golden and jammy, stirring often and scraping the bottom.
  4. Once the onions are caramelized, add garlic, thyme, and a splash of wine or broth to loosen.
  5. Add short ribs back into the pot, pour in broth, and toss in the bay leaf.
  6. Simmer gently until the meat is falling off the bone, about 2.5 to 3.5 hours.
  7. Shred the beef, discard bones and excess fat, then return the meat to the soup.
Serving
  1. Toast baguette slices until crisp, then pile shredded Gruyere on top and broil until bubbly.
  2. Ladle soup into bowls and place the cheesy toast on top.
  3. Optionally, serve with extra cheese and a simple green salad.

Notes

The soup tastes better the next day. Skim off any excess fat while it cooks, or chill overnight to remove it easily. For a twist, try adding mushrooms during the onion cooking process.