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A steaming bowl of French Onion Beef Short Rib Soup is shown as a featured image.

Irresistible French Onion Beef Short Rib Soup

This recipe elevates classic French Onion Soup with the addition of savory beef short ribs. The slow caramelization of onions, combined with rich beef broth and tender short ribs, creates a deeply flavorful and comforting soup, perfect for a cold evening. Topped with crusty bread and melted Gruyere cheese, it's an unforgettable culinary experience.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 6
Course: Main Course
Cuisine: French
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs bone-in beef short ribs
  • 4 large yellow onions, thinly sliced
  • 8 cups beef broth
  • 1 cup dry red wine Cabernet Sauvignon or Merlot
  • 2 tablespoons Cognac or Brandy optional
  • 4 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon balsamic vinegar or Sherry vinegar
  • Salt and black pepper to taste
  • Crusty bread baguette or similar
  • 8 ounces Gruyere cheese, grated or mix of Gruyere and Swiss
  • Chopped fresh parsley optional garnish

Equipment

  • Dutch oven
  • large pot
  • cutting board
  • knife
  • Measuring cups
  • Measuring spoons
  • Oven-safe bowls
  • Broiler
  • paper towels
  • Spatula or spoon
  • Two forks

Method
 

  1. Preheat oven to 325°F (160°C).
  2. Pat the short ribs dry with paper towels and season generously with salt and pepper.
  3. Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
  4. Sear the short ribs on all sides until deeply browned (about 3-4 minutes per side). Remove short ribs from the pot and set aside.
  5. Add butter to the pot and melt over medium heat.
  6. Add the sliced onions and cook slowly, stirring occasionally, for 30-45 minutes, or until deeply caramelized and golden brown. Adjust heat as needed to prevent burning. Add minced garlic during the last 5 minutes of caramelization.
  7. Pour in the red wine and deglaze the pot, scraping up any browned bits from the bottom. Simmer for 5 minutes, allowing the alcohol to evaporate.
  8. Return the short ribs to the pot.
  9. Pour in the beef broth, add thyme sprigs, bay leaf, and Worcestershire sauce.
  10. Bring to a simmer, then cover the pot and transfer it to the preheated oven.
  11. Braise for 3-3.5 hours, or until the short ribs are fork-tender and easily shredded.
  12. Remove the pot from the oven and let it cool slightly.
  13. Remove the short ribs from the pot and shred the meat with two forks. Discard the bones and any excess fat.
  14. Return the shredded beef to the pot.
  15. Remove the thyme sprigs and bay leaf.
  16. Stir in the balsamic vinegar and season with salt and pepper to taste.
  17. Add the cognac or brandy (if using) and simmer for another 10 minutes to meld the flavors.
  18. Preheat broiler.
  19. Ladle the soup into oven-safe bowls.
  20. Top each bowl with a slice or two of toasted bread.
  21. Pile grated Gruyere cheese generously over the bread.
  22. Place the bowls under the broiler and broil for 2-3 minutes, or until the cheese is melted, bubbly, and golden brown. Watch carefully to prevent burning.
  23. Garnish with chopped fresh parsley (optional).
  24. Serve immediately and enjoy!

Notes

For best results, caramelize the onions slowly over low heat. Toasting the bread before adding it to the soup prevents it from becoming soggy. The soup can be made ahead of time and stored in the refrigerator for up to 3 days. It also freezes well. For a richer flavor, use homemade beef broth. You can substitute Sherry vinegar for balsamic vinegar. Adjust seasoning to your preference.