Here’s a rich, slow-simmered French Onion Beef Short Rib Soup — deeply caramelized onions, fall-apart beef, and that classic cheesy toast on top.
🥣 French Onion Beef Short Rib Soup
🛒 Ingredients (Serves 4–6)
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2 lbs beef short ribs
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Salt & black pepper
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2 tbsp olive oil
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3 large yellow onions, thinly sliced
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2 cloves garlic, minced
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1 tbsp tomato paste (optional, for depth)
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½ cup dry white wine (or beef broth)
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6 cups beef broth
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1 tsp fresh thyme (or ½ tsp dried)
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1 bay leaf
For the Topping
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Baguette slices
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1½ cups shredded Gruyère cheese
👩🍳 Instructions
1️⃣ Brown the Short Ribs
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Season ribs with salt & pepper.
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Heat oil in a Dutch oven over medium-high.
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Sear ribs 3–4 minutes per side until deeply browned.
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Remove and set aside.
2️⃣ Caramelize the Onions (Key Step 🔥)
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In the same pot, add sliced onions.
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Cook low and slow (30–40 minutes), stirring often.
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They should turn deep golden brown — not just soft.
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Add garlic and cook 30 seconds.
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Stir in tomato paste (if using).
3️⃣ Deglaze & Simmer
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Pour in wine and scrape up browned bits.
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Add broth, thyme, bay leaf.
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Return short ribs to pot.
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Cover and simmer 2–2½ hours until beef is fall-apart tender.
4️⃣ Shred & Finish
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Remove ribs, shred meat, discard bones.
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Skim excess fat.
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Return shredded beef to soup.
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Adjust seasoning.
🧀 Classic French Onion Finish
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Ladle soup into oven-safe bowls.
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Place toasted baguette slice on top.
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Sprinkle generously with Gruyère.
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Broil until bubbly and golden.
🔥 Flavor Boost Tips
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Add a splash of Worcestershire sauce
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Use half beef broth + half bone broth for richness
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A pinch of sugar helps onions caramelize
🕒 Slow Cooker Option
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Brown ribs + onions first.
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Transfer everything to slow cooker.
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Cook 8 hours low.
❄️ Make Ahead
Tastes even better the next day.
If you’d like, I can also give you:
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A quicker 1-hour version
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A pressure cooker version
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Or a lighter, lower-fat version