Description

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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Ingredients

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)

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Instructions

Step 1: Sear the Short Ribs

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

Step 2: Caramelize the Onions

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

Step 3: Simmer the Soup

Return the short ribs to the pot with the onions.
Add beef broth, chicken broth, Worcestershire sauce, thyme, bay leaf, and a bit more salt and pepper.
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

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

Step 5: Toast the Bread

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

Step 6: Assemble & Broil

Ladle hot soup into oven-safe bowls.
Top each with a slice (or two) of toasted bread and a generous sprinkle of cheese.
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

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

Notes

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.

Prep Time: 30 minutes
Cook Time: 3 hours
Cuisine: French-American Fusion