Description
Indulge in the ultimate comfort with this French Onion Beef Short Rib Soup. A luxurious twist on the classic, this recipe features tender beef short ribs, deeply caramelized onions, and melty Gruyère cheese. Perfect for cozy dinners, holiday gatherings, or make-ahead meals, this hearty soup delivers rich, savory flavor in every spoonful.
Ingredients
Beef short ribs
Yellow onions, thinly sliced
Unsalted butter
Olive oil
Garlic cloves, minced
Beef broth
Worcestershire sauce
Bay leaf
Fresh thyme leaves
Salt and pepper
Baguette or crusty bread, sliced and toasted
Gruyère or Swiss cheese, shredded
Instructions
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Sear the Short Ribs: Season short ribs with salt and pepper. Heat olive oil in a Dutch oven over medium-high. Sear ribs on all sides until browned (3–4 minutes per side). Remove and set aside.
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Caramelize the Onions: Lower heat to medium. Add butter and sliced onions. Cook, stirring occasionally, for 25–30 minutes until onions are golden and caramelized. Stir in garlic and cook for 1–2 more minutes.
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Build the Soup: Return ribs to the pot. Add broth, Worcestershire sauce, bay leaf, and thyme. Bring to a simmer, reduce heat to low, cover, and cook for 2–3 hours until ribs are fall-apart tender.
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Shred the Meat: Remove ribs, discard bones, and shred meat. Return meat to the pot and stir.
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Top with Bread and Cheese: Preheat broiler. Ladle soup into oven-safe bowls. Top each with a toasted bread slice and shredded cheese. Broil 2–3 minutes until cheese is melted and bubbly.
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Serve: Carefully remove from oven and serve hot.
Notes
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Cheese Options: Swap Gruyère with Swiss, mozzarella, or provolone.
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Make It Vegetarian: Use mushrooms and vegetable broth.
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Slow Cooker Version: After steps 1 and 2, transfer to slow cooker and cook on low 6–8 hours.
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Storage: Refrigerate up to 3 days. Freeze (without topping) for up to 3 months.
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Reheating: Reheat on stovetop. Prepare bread and cheese topping fresh before serving.
