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French Onion Beef Short Rib Soup Recipe

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French Onion Beef Short Rib Soup is a rich, hearty dish combining tender, slow-cooked beef short ribs with deeply caramelized onions in a flavorful beef broth. Enhanced with herbs and finished with toasted baguette slices topped with melted Gruyère cheese, this comforting soup is perfect for a gathering or a cozy meal.

Ingredients

Beef and Seasoning

  • 3–4 lbs bone-in or boneless beef short ribs
  • 3 tbsp olive oil, divided
  • 1.5 tsp kosher salt, divided
  • 1/2 tsp black pepper, divided
  • 2 tbsp all-purpose flour (optional)

Onions and Aromatics

  • 6–8 large yellow onions (3–4 lbs), thinly sliced
  • 4 tbsp unsalted butter
  • 1 tsp granulated sugar (optional)
  • 6 cloves garlic, minced

Broth and Flavorings

  • 1 cup beef broth + 1 tbsp red wine vinegar (or non-alcoholic wine alternative)
  • 8 cups (2 quarts) good quality beef broth or stock
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 1 tbsp Worcestershire sauce (optional)
  • 1 tbsp non-alcoholic cooking sherry alternative (optional)

Bread and Cheese

  • 1 crusty baguette, sliced into ½-inch thick rounds
  • 6–8 oz Gruyère cheese, grated

Instructions

  1. Sear Beef Short Ribs: Pat short ribs dry. Season with 1 tsp kosher salt and ½ tsp black pepper. Optionally, lightly dust with 2 tbsp all-purpose flour. Heat 2 tbsp olive oil in a Dutch oven over medium-high heat. Sear ribs in batches for 4-5 minutes per side until deeply browned. Remove ribs and set aside.
  2. Caramelize Onions: Thinly slice 6-8 large yellow onions. Reduce heat to medium-low. Add 4 tbsp unsalted butter and 1 tbsp olive oil to the pot. Add onions, ½ tsp kosher salt, and optionally 1 tsp granulated sugar. Cook, stirring frequently, for 45-90 minutes until deeply caramelized with a rich mahogany color. If onions stick, deglaze with a splash of water or broth. Stir in minced garlic and cook for 1 minute until fragrant.
  3. Build Soup Base: Increase heat to medium. Deglaze pot with 1 cup beef broth combined with 1 tbsp red wine vinegar (or non-alcoholic wine alternative), scraping up all browned bits. Simmer for 5-7 minutes until reduced by half. Add 8 cups beef broth, fresh thyme sprigs, bay leaves, and optionally Worcestershire sauce. Bring to a gentle simmer. Return the seared short ribs to the pot nestling them into the liquid.
  4. Slow Cook to Perfection: Cover the pot and cook by your preferred method: in a preheated oven at 300-325°F (150-160°C) for 2.5-4 hours; or on stovetop at a very low simmer for 2.5-4 hours; or transfer to a slow cooker and cook on LOW for 8-10 hours or HIGH for 4-6 hours. Cook until ribs are fork-tender and falling off the bone. Remove ribs from soup and skim off excess fat. Discard thyme sprigs and bay leaves. Adjust seasoning to taste. Optionally stir in 1 tbsp non-alcoholic cooking sherry alternative.
  5. Assemble and Serve: Shred beef from bones and return meat to soup or serve ribs whole. Preheat broiler to high. Slice baguette into ½-inch rounds and toast lightly. Grate Gruyère cheese. Ladle hot soup into oven-safe crocks. Top each with 1-2 slices of toasted baguette, then generously cover with grated Gruyère. Broil for 2-4 minutes until cheese is melted, bubbly, and golden-brown. Watch carefully to avoid burning. Serve immediately.

Notes

  • Optional flour dusting on ribs helps develop a richer crust but can be omitted.
  • Caramelizing onions takes patience but is key for deep flavor.
  • If onions stick to the pot, deglaze with a splash of water or broth to prevent burning.
  • Cooking time can vary depending on method and meat size; ribs should be very tender when done.
  • Non-alcoholic wine and cooking sherry alternatives make this recipe suitable for those avoiding alcohol.
  • Gruyère can be substituted with Emmental or another good melting cheese if preferred.
  • Broiling time for cheese topping varies; watch closely to prevent burning.

Find it online: https://lauracooks.com/french-onion-beef-short-rib-soup-recipe/