This French Onion Beef Short Rib Soup is a warm hug in a bowl! It features tender beef short ribs, onions caramelized to perfection, and a rich broth that will make your tummy happy.
I love how the gooey cheese melts on top—it’s like a cozy cheesy blanket for the soup! Perfect for chilly nights or when you just want something comforting and delicious. 🥣❤️
Key Ingredients & Substitutions
Beef Short Ribs: These are essential for a rich, flavorful soup. If you want a lighter option, you can use chuck roast instead. Just ensure it’s cut into larger chunks for cooking.
Onions: Yellow onions are perfect for caramelizing due to their sweetness. If you want a different flavor, consider red onions, which add a lovely color and a slightly sharper taste.
Beef Broth: Homemade broth is the best for this recipe, but low-sodium store-bought broth works well too. You can substitute with vegetable broth if you prefer a vegetarian option, though it will change the overall flavor.
Wine: Dry white wine adds depth. If you can’t or don’t want to use alcohol, opt for a splash of extra broth or apple cider vinegar mixed with water.
Cheese: Gruyère is my favorite for topping the soup since it melts beautifully. If it’s not available, Swiss cheese or even mozzarella can work as a substitute.
How Do I Caramelize Onions Perfectly?
Caramelizing onions is a key step in this soup. It brings out their natural sweetness and adds depth. Here’s a simple way to do it:
- Start with thinly sliced yellow onions and a good amount of olive oil in a heavy pot.
- Cook the onions over medium heat, stirring regularly. This can take about 45 minutes to 1 hour.
- Be patient! If the heat is too high, the onions may burn instead of caramelize.
- The goal is to achieve a deep golden color and rich aroma. Add minced garlic in the last two minutes of cooking for extra flavor.
Caramelized onions add a wonderful base to the soup, so don’t rush this step! Trust me; it will be worth the wait.
How to Make French Onion Beef Short Rib Soup
Ingredients You’ll Need:
For the Soup:
- 3 lbs beef short ribs
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- 6 large yellow onions, thinly sliced
- 4 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1/2 cup dry white wine (optional)
- 8 cups beef broth (preferably homemade or low sodium)
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 tsp Worcestershire sauce
- 1 tbsp balsamic vinegar
- 1 tbsp soy sauce (optional, for depth)
For the Topping:
- 1 baguette, sliced
- 1 1/2 cups Gruyère or Swiss cheese, shredded
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
This recipe will take around 4 hours in total, with about 30 minutes of preparation time and 3-3.5 hours of cooking time. You’ll spend time browning the beef, caramelizing the onions, and letting everything simmer to create rich, comforting flavors.
Step-by-Step Instructions:
1. Prepare the Short Ribs:
Preheat your oven to 325°F (160°C). Season the short ribs generously with salt and pepper on all sides. This enhances the flavor of the meat!
2. Brown the Ribs:
In a heavy ovenproof pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the short ribs. Brown them on all sides, about 3–4 minutes per side. This gives great flavor to your soup. Once browned, take the ribs out and set them aside for later.
3. Caramelize the Onions:
Lower the heat to medium and add the sliced onions to the same pot. Cook them slowly, stirring frequently for about 45 minutes to 1 hour, until they are deeply caramelized and golden brown. Add the minced garlic for the last 2 minutes to prevent it from burning.
4. Create a Base for the Soup:
Stir in the flour and keep stirring for another 2 minutes to cook it out. This will help thicken your soup later.
5. Deglaze the Pot:
Pour in the white wine (if using), scraping up any tasty brown bits stuck to the bottom of the pot. It adds a lot of flavor to the soup!
6. Combine Everything:
Return the short ribs to the pot and add the beef broth, thyme sprigs, bay leaf, Worcestershire sauce, balsamic vinegar, and soy sauce if you’d like. Bring this mixture to a gentle simmer.
7. Cook in the Oven:
Cover the pot and transfer it to the preheated oven. Cook for about 2.5 to 3 hours, until the short ribs are tender and falling off the bone. This slow cooking makes for a rich flavor.
8. Shred the Meat:
Once cooked, take the ribs out of the soup. Remove the bones and any fat, shredding the meat into bite-sized pieces. Add the shredded meat back into the soup and taste! Adjust the seasoning with more salt and pepper if needed.
9. Toast the Baguette:
Preheat your broiler. Arrange the baguette slices on a baking sheet and toast them lightly. Once they’re browned, generously sprinkle the shredded Gruyère cheese on top and broil until the cheese is melted and bubbly.
10. Serve and Enjoy:
Ladle the soup into bowls, top each bowl with a cheesy baguette slice, and garnish with chopped fresh parsley. Serve hot and enjoy every comforting bite of your French Onion Beef Short Rib Soup!
Can I Use Different Cuts of Beef for This Soup?
Absolutely! While beef short ribs offer great flavor and tenderness, you can also use chuck roast or brisket as alternatives. Just ensure the cut has enough fat content to keep the soup rich and flavorful.
Can I Make This Soup in a Slow Cooker?
Yes! After browning the short ribs and caramelizing the onions, you can transfer everything to a slow cooker. Cook on low for about 6-8 hours until the beef is tender. Just be sure to sauté the onions and garlic first for the best flavor!
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months. When reheating, add a splash of broth or water to loosen the soup and prevent it from being too thick.
Can I Omit the Wine?
Yes, you can skip the wine without a problem! Just replace it with an equal amount of beef broth or add a squeeze of lemon juice to enhance the flavor profile.