Description

Hearty, rich, and deeply flavorful, this French Onion Beef Short Rib Soup is an elevated twist on a timeless classic. Tender, slow-cooked beef short ribs combine with caramelized onions, savory broth, and melted cheese for a comforting, luxurious bowl that tastes like it came straight from a French bistro. It’s the ultimate cold-weather comfort food that’s perfect for impressing guests or indulging in a cozy night at home.

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Ingredients

Scale

For the Short Ribs & Broth:

2 lbs bone-in beef short ribs
Salt and black pepper to taste
1 tbsp olive oil
1 onion, roughly chopped
2 garlic cloves, smashed
1 bay leaf
6 cups low-sodium beef broth
2 cups water

For the Caramelized Onions:

3 large yellow onions, thinly sliced
2 tbsp unsalted butter
1 tbsp olive oil
1 tsp salt
½ tsp sugar
1 tbsp balsamic vinegar (for deglazing)

For Assembly:

Baguette, sliced and toasted
1 ½ cups shredded Gruyère cheese (or Swiss cheese)
Fresh thyme for garnish (optional)

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Instructions

Step 1: Brown the Short Ribs
Season short ribs generously with salt and pepper.
Heat olive oil in a Dutch oven over medium-high heat.
Sear the ribs on all sides until browned, about 8–10 minutes total.
Transfer to a plate.

Step 2: Simmer the Broth
In the same pot, add chopped onion and garlic. Sauté for 2 minutes.
Add short ribs back to the pot along with bay leaf, beef broth, and water.
Bring to a boil, then reduce to a simmer. Cover and cook for 2.5 to 3 hours, until meat is fall-off-the-bone tender.

Step 3: Caramelize the Onions
While the ribs cook, melt butter with olive oil in a large skillet over medium heat.
Add sliced onions, salt, and sugar.
Cook slowly, stirring occasionally, for 30–40 minutes until onions are deep golden and sweet.
Deglaze the pan with balsamic vinegar, scraping up any brown bits. Set aside.

Step 4: Shred the Beef
Once the ribs are tender, remove them from the broth.
Shred the meat and discard bones and excess fat.
Strain the broth and return it to the pot. Skim any fat from the surface.

Step 5: Combine and Simmer
Add shredded beef and caramelized onions to the strained broth.
Simmer over low heat for 15–20 minutes. Taste and adjust salt and pepper.

Step 6: Toast the Bread
Preheat broiler.
Slice baguette and toast slices until golden on both sides.
Optional: Rub toasted slices with a cut garlic clove for added flavor.

Step 7: Assemble and Broil
Ladle soup into oven-safe bowls.
Top each with a toasted baguette slice and a generous mound of Gruyère.
Place bowls on a baking sheet and broil for 2–3 minutes, until cheese is bubbly and golden.

Step 8: Garnish and Serve
Carefully remove from oven.
Garnish with fresh thyme if desired.
Serve hot and enjoy every cheesy, beefy, brothy spoonful.

Notes

Go Low & Slow – The key to tender beef and flavorful onions.
Use Bone-In Short Ribs – They add depth and richness to the broth.
Toast the Bread – Keeps it from getting soggy in the soup.
Use the Right Cheese – Gruyère melts beautifully and adds nutty flavor.
Degrease the Broth – Skimming excess fat keeps it clean and rich, not greasy.

Prep Time: 25 minutes
Cook Time: 3 hours
Cuisine: French-American