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A savory bowl of French Onion Beef Short Rib Soup, featuring tender beef short ribs in a rich, caramelized onion broth.

Perfect French Onion Beef Short Rib Soup

This classic French Onion Beef Short Rib Soup is a rich, flavorful dish that combines tender short ribs, caramelized onions, and melted Gruyère cheese for an unforgettable culinary experience.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 4
Course: Main Course
Cuisine: French
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lbs beef short ribs, cut into 2-inch pieces
  • 6 large yellow onions, thinly sliced
  • 4 cloves garlic, minced
  • 2 tbsp olive oil
  • 1/2 cup dry white wine
  • 6 cups beef broth
  • 2 bay leaves
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • 8 oz Gruyère cheese, grated
  • 4 slices of crusty bread

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • cutting board
  • knife
  • Spoon
  • Oven-safe bowls
  • baking sheet
  • Broiler

Method
 

  1. Preheat your oven to 325°F (165°C).
  2. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
  3. Add the short ribs and sear them on all sides until they are deeply browned, about 5 minutes per side. Remove the ribs from the pot and set them aside.
  4. Reduce the heat to medium-low and add the sliced onions to the pot. Cook the onions, stirring occasionally, until they are deeply caramelized, about 45 minutes to 1 hour.
  5. Add the garlic and cook for an additional 2 minutes, until fragrant.
  6. Deglaze the pot with the white wine, scraping up any browned bits from the bottom of the pot.
  7. Return the seared short ribs to the pot and add the beef broth, bay leaves, and thyme.
  8. Bring the mixture to a simmer, then cover the pot and transfer it to the preheated oven.
  9. Braise the short ribs in the oven for 2-3 hours, or until the meat is tender and falling off the bone.
  10. Remove the pot from the oven and transfer the short ribs to a cutting board. Shred the meat, discarding any bones or connective tissue.
  11. Return the shredded meat to the pot and season the soup with salt and pepper to taste.
  12. Preheat your oven's broiler and arrange the slices of crusty bread on a baking sheet.
  13. Ladle the soup into oven-safe bowls and top each serving with a slice of bread and a generous amount of grated Gruyère cheese.
  14. Place the bowls under the broiler and cook until the cheese is melted and bubbly, about 2-3 minutes.
  15. Serve the French Onion Beef Short Rib Soup hot, garnished with additional thyme if desired.

Notes

For best results, be patient when caramelizing the onions and braising the short ribs. The low and slow cooking method is key to achieving the perfect texture and flavor. This soup can be made in advance and stored in the refrigerator for up to 5 days or frozen for up to 3 months.