French Onion Beef Short Rib Soup

Deep, savory, and soul-warming, this French Onion Beef Short Rib Soup combines the comforting richness of French onion soup with the hearty, melt-in-your-mouth goodness of slow-cooked beef short ribs. Caramelized onions, tender beef, and a rich broth come together under a cheesy, toasted bread topping that turns an ordinary soup into a showstopping meal. Whether it’s a chilly night or a special dinner, this soup is pure comfort in a bowl.

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Why You’ll Love This Recipe
Ultimate Comfort Food – Rich broth, slow-cooked beef, and caramelized onions.
Bold Depth of Flavor – Layered taste from beef, onions, herbs, and wine-free broth.
Impressively Hearty – A full meal in a bowl with protein and veggies.
Perfect for Make-Ahead – Tastes even better the next day.
Gourmet Feel – Looks and tastes restaurant-quality without too much fuss.

Ingredients You’ll Need

For the Short Ribs:
2 lbs bone-in beef short ribs
Salt and pepper, to taste
1 tbsp olive oil

For the Soup Base:
2 tbsp butter
1 tbsp olive oil
4 large yellow onions, thinly sliced
2 garlic cloves, minced
1 tbsp balsamic vinegar
6 cups low-sodium beef broth
2 cups chicken broth (for balance)
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 bay leaf
Salt and pepper to taste

For the Topping:
1 baguette or crusty bread, sliced
1½ cups shredded Gruyère or Swiss cheese
½ cup shredded mozzarella (optional, for extra melt)

Tools You’ll Need
Large Dutch oven or soup pot
Tongs
Wooden spoon
Ladle
Oven-safe bowls or ramekins
Sheet tray (for toasting bread)

Step-by-Step Instructions

Step 1: Sear the Short Ribs

1. Season the short ribs generously with salt and pepper.
2. Heat olive oil in a Dutch oven over medium-high heat.
3. Sear short ribs on all sides until deeply browned, about 3–4 minutes per side.
4. Remove from pot and set aside.

Step 2: Caramelize the Onions

1. In the same pot, add butter and 1 tbsp oil.
2. Add sliced onions with a pinch of salt.
3. Cook over medium-low heat, stirring occasionally, for 30–40 minutes until deep golden brown.
4. Add garlic and balsamic vinegar, cook for 1 minute.

Step 3: Simmer the Soup

1. Return the short ribs to the pot with the onions.
2. Add beef broth, chicken broth, Worcestershire sauce, thyme, bay leaf, and a bit more salt and pepper.
3. Bring to a simmer, then reduce heat to low. Cover and cook for 2.5 to 3 hours, or until the beef is tender and falling off the bone.

Step 4: Shred the Beef

1. Remove the short ribs and bay leaf from the soup.
2. Let the beef cool slightly, then shred the meat off the bones and discard any fat.
3. Return the shredded beef to the pot and stir.

Step 5: Toast the Bread

1. Preheat your oven to 375°F (190°C).
2. Place bread slices on a baking sheet and toast for 5–7 minutes until crisp.
3. Optional: Rub with a cut garlic clove for extra flavor.

Step 6: Assemble & Broil

1. Ladle hot soup into oven-safe bowls.
2. Top each with a slice (or two) of toasted bread and a generous sprinkle of cheese.
3. Place bowls on a baking sheet and broil on high for 2–3 minutes until the cheese is bubbly and golden.

Step 7: Serve & Enjoy

1. Carefully remove from oven and let cool slightly.
2. Garnish with extra thyme or chopped parsley if desired.
3. Serve with a side salad or enjoy on its own as a hearty main.

Tips for the Best French Onion Beef Short Rib Soup
Low & Slow – Caramelizing onions and slow-cooking the beef are key to flavor.
Use Bone-In Short Ribs – They add rich depth to the broth.
Make Ahead – The flavor improves after a day in the fridge.
Degrease if Needed – Skim off excess fat after cooking, especially if made ahead.
Broil Carefully – Watch closely under the broiler to avoid burning the cheese.

Serving Suggestions
Pair with a crisp green salad and vinaigrette.
Serve with extra toasted bread for dipping.
Add a glass of sparkling water or citrus iced tea.
Make it a holiday starter or winter dinner centerpiece.

How to Store & Reheat

Storing:
Refrigerate soup (without bread or cheese topping) in an airtight container for up to 4 days.

Reheating:
Stovetop: Reheat gently over medium heat until hot.
Microwave: Warm in 1-minute intervals, stirring in between.

Freezing:
Freeze soup (without toppings) in portions for up to 2 months. Thaw in fridge overnight and reheat.

Frequently Asked Questions

1. Can I make this without wine?
   Yes! This version is wine-free and still deeply flavorful thanks to Worcestershire, balsamic vinegar, and broth.
2. Can I use a different cheese?
   Yes—try provolone, Swiss, or a blend with mozzarella for stretch and melt.
3. Can I use boneless short ribs?
   Yes, but bone-in adds more flavor to the broth.
4. Is this soup very thick?
   It’s hearty, but not too thick. You can reduce the broth for a thicker consistency if desired.
5. Can I cook this in a slow cooker?
   Yes! After searing the ribs and caramelizing onions, combine everything in a slow cooker and cook on low for 6–8 hours.

Final Thoughts
This French Onion Beef Short Rib Soup is pure comfort in a bowl—rich, meaty, cheesy, and soul-satisfying. The slow-cooked short ribs and deeply caramelized onions make it a gourmet-level soup that’s perfect for chilly nights or special occasions. With its cheesy crust and hearty base, it’s a full meal that’s guaranteed to impress.

Try it and tag your cozy creations—I’d love to see your bubbling, golden-brown bowls of this irresistible soup!

Preparation Time: 30 minutes
Cooking Time: 3 hours
Cuisine: French-American Fusion

Nutritional Information (Per Serving):
Calories: 520 | Protein: 34g | Carbohydrates: 20g | Fat: 35g | Fiber: 2g | Sodium: 680mg

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