This hearty soup blends the deep, savory richness of braised short ribs with caramelized onions and melty Gruyère cheese on top of crusty bread.

Why You’ll Love This Recipe

Combining tender, slow-cooked beef short ribs with sweet caramelized onions and a rich beef broth, this soup elevates the classic French onion soup with extra depth and comfort. Topped with toasted bread and melted Gruyère, it’s a perfect cozy meal for any season.

Ingredients

• 2 lbs beef short ribs

• 3 large yellow onions, thinly sliced

• 4 tablespoons unsalted butter

• 1 tablespoon olive oil

• 3 garlic cloves, minced

• 6 cups beef broth

• 1 tablespoon Worcestershire sauce

• 1 bay leaf

• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

• Salt and pepper, to taste

For Topping

• 6 slices baguette or crusty bread, toasted

• 1½ cups shredded Gruyère or Swiss cheese

Directions

1. Heat olive oil in a Dutch oven over medium-high heat. Season short ribs with salt and pepper, then sear on all sides, about 3–4 minutes per side. Remove and set aside.

2. Reduce heat to medium. Add butter and sliced onions. Cook 25–30 minutes, stirring occasionally, until golden and caramelized. Add garlic and cook 1–2 minutes.

3. Return short ribs to the pot. Add beef broth, Worcestershire sauce, bay leaf, and thyme. Bring to a simmer, then cover and cook on low for 2–3 hours until ribs are tender. Remove ribs, shred the meat, discard bones, and return meat to the pot.

4. Preheat broiler. Ladle soup into oven-safe bowls. Top each with toasted bread and shredded cheese. Broil 2–3 minutes until cheese is melted and bubbly.

5. Carefully remove bowls and serve hot. Garnish with fresh thyme if desired.

Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
Yield: 6 servings

Pro Tips and Variations

• Use bone-in short ribs for maximum flavor and tenderness.

• For extra richness, add a splash of dry white wine when simmering the soup.

• Substitute Gruyère with Swiss or mozzarella if preferred.

• Add a pinch of smoked paprika or cayenne for a subtle smoky heat.

Serving Suggestions

Serve this soup as a hearty main course alongside a fresh green salad or roasted vegetables. It’s perfect for a comforting dinner on chilly days.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. Soup can also be frozen for up to 2 months.

Frequently Asked Questions

Can I use other cuts of beef?

Chuck roast or short ribs work best for tenderness and flavor, but beef stew meat can also be used.

Is this soup freezer-friendly?

Yes, allow the soup to cool before freezing in airtight containers for up to 2 months.

How do I reheat without losing texture?

Reheat gently over low heat, stirring occasionally, to maintain the meat’s tenderness and soup consistency.

Final Thoughts

French Onion Beef Short Rib Soup is an indulgent twist on a classic that delivers deep flavors and satisfying comfort. Its slow-cooked beef and sweet onions paired with gooey cheese-topped bread make it a standout for any cozy meal.