There’s nothing better than a warm, comforting bowl of French onion beef short rib soup on a cold winter day. This dish combines the deep, caramelized flavors of French onion soup with the flavor of simmered beef short ribs.
It’s a great blend of two classic recipes, making it ideal for a cozy dinner or a luxurious meal for guests. In this guide, we’ll explain it step by step so that even beginners can master this delicious recipe.
French Onion Beef Short Rib Soup
Ingredients
For the Short Ribs:
- 2 Ibs bone-in beef short ribs
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
For the Soup Base:
- 3 large yellow onion, thinly sliced
- 3 tbsp unsalted butter
- 1 tsp sugar (caramelization)
- 4 cloves garlic, minced
- 1 cup dry red wine
- 6 cups beef broth
- 1 tbsp Worcestershire sauce
- 2 sprigs fresh thyme (or ½ tsp dried thyme)
- 1 bay leaf
- 1 tbsp balsamic vinegar (flavor)
- Salt and pepper to taste
For the Topping:
- baguette slices
- 1 cup shredded gruyere cheese (or swiss cheese)
What Makes French Onion Beef Short Rib Soup Special?
French onion soup is beloved for its sweet, slow-cooked onions and cheesy, crusty topping. But when you add fall-off-the-bone beef short ribs, it transforms into something even more indulgent.
The tender beef adds heartiness, while the broth soaks up all the flavors of caramelized onions, wine, and fresh herbs. The result? A restaurant-quality dish right in your kitchen!
Why You’ll Love This Recipe
Before we get into the cooking process, here’s why this French Onion Beef Short Rib Soup is a must-try:
- Rich, Deep Flavor: Slow-cooked short ribs add incredible depth.
- Comforting & Satisfying: Perfect for cold nights or special occasions.
- Easy to Make: This is mostly hands-off cooking—just let the oven do the work!
- Impressive Yet Approachable: Looks gourmet but is beginner-friendly.
Step-by-Step Instructions: How to Make French Onion Beef Short Rib Soup
Step 1. Sear the Beef Short Ribs
- Begin by seasoning your beef short ribs with salt and pepper. In a large, heavy-bottomed pot or Dutch oven, heat olive oil over medium-high heat.
- Sear the ribs on all sides until they develop a deep brown crust—this locks in flavor. Once browned, remove the ribs and set them aside.
Step 2. Caramelize the Onions
- In the same pot, reduce heat to medium-low and melt the butter. Add the sliced onions, a pinch of salt, and sugar.
- Stir occasionally and let them cook for about 25–30 minutes, until they turn golden brown and caramelized. Be patient—this step builds the foundation of the soup’s deep, sweet-savory flavor.
Step 3. Deglaze with Wine
- Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let the wine simmer for about 5 minutes, reducing slightly to concentrate its flavors.
Step 4. Simmer the Soup with Short Ribs
- Return the short ribs to the pot and add beef broth, Worcestershire sauce, thyme, and a bay leaf.
- Bring to a gentle boil, then lower the heat and let it simmer for 2 to 2.5 hours. The meat should become incredibly tender and fall off the bone easily.
Step 5. Shred the Beef
- Once the short ribs are fully cooked, remove them from the pot. Let them cool slightly, then shred the meat using two forks. Discard the bones and any excess fat, then return the shredded beef to the soup.
Step 6. Toast the Bread and Melt the Cheese
- Preheat your oven to 375°F 190°C. Arrange baguette slices on a baking sheet and toast them until golden brown. Then, top each slice with Gruyère cheese and broil until melted and bubbly.
Step 7. Serve and Enjoy
- Ladle the hot soup into bowls, top with a cheesy baguette slice, and serve immediately. Enjoy the deep, savory flavors with every spoonful!
Tips for the Best French Onion Beef Short Rib Soup
- Slow-Caramelize the Onions: Cook onions on low heat for 25–30 minutes until golden brown for the best flavor.
- Sear the Short Ribs Well: A deep brown crust on the ribs adds richness to the broth.
- Use High-Quality Beef Broth: Opt for homemade or low-sodium store-bought for better control of seasoning.
- Choose the Right Cheese: Gruyere melts beautifully, but Swiss or Provolone also work well.
- Let the Soup Rest: Allow the flavors to meld for 30 minutes or overnight for an even better taste.
Serving Suggestions for French Onion Beef Soup
This French Onion Beef Short Rib Soup is a meal on its own, but here are some great pairings:
- Side Salad: A simple arugula salad with lemon vinaigrette.
- Wine Pairing: A glass of Cabernet Sauvignon or Malbec.
- Extra Bread: For dipping into that delicious broth!
How to Store Leftovers
If you have leftovers, don’t worry—this soup gets even better the next day!
- Refrigerating: Store the soup in an airtight container for up to 4 days in the fridge.
- Freezing: Allow the soup to cool completely, then freeze it in airtight containers for up to 3 months.
- Reheating: Reheat gently on the stovetop over medium heat or in the microwave. If frozen, thaw overnight in the refrigerator before reheating.
Conclusion:
If you love French onion soup and enjoy tender, slow-cooked beef, French Onion Beef Short Rib Soup is a must-try. It’s packed with deep, comforting flavors and topped with cheesy, crispy bread for the ultimate indulgence.
Best of all, it’s surprisingly easy to make at home, even for beginners. Try it today and impress your family with a restaurant-quality meal!
Nutrition
Total Fat: 27g | Saturated Fat: 8g | Cholesterol: 85mg | Sodium: 978mg | Total Carbohydrate: 20g | Dietary Fiber: 2g | Total Sugars: 6g | Protein: 35g | Vitamin A: 174IU | Vitamin C: 11mg | Calcium: 70mg | Iron: 6mg | Potassium: 1408mg
FAQ
How to make the perfect French onion soup?
To make the perfect French onion soup, slowly caramelize onions for deep sweetness, deglaze with wine for richness, and use high-quality beef broth. Simmer with herbs, then top with crispy baguette and melted Gruyère cheese for the ultimate comforting, flavorful dish.
How to make soup thick and creamy?
To thicken soup, use a roux (butter + flour), heavy cream, pureed vegetables, cornstarch slurry, or mashed potatoes for a creamy texture.
Can I make this soup without wine?
Yes! Simply substitute the wine with extra beef broth or a splash of balsamic vinegar for added depth.
What’s the best cut of beef for this soup?
Beef short ribs are the best choice due to their rich marbling and deep flavor. However, you can use chuck roast as a substitute.
What can I serve with this soup?
This soup pairs wonderfully with a simple green salad, roasted vegetables, or a side of garlic bread.