French Onion Beef Short Rib Soup

A soul-warming twist on the classic French onion soup, this French Onion Beef Short Rib Soup brings together the deep, savory richness of slow-braised beef short ribs and the sweet caramelized onions of a traditional French onion base. Topped with crusty bread and melty cheese, it’s comfort food elevated to gourmet status. Perfect for cold nights or when you need something decadent and satisfying.

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⏱ Prep Time

• Prep Time: 25 minutes
• Cook Time: 2.5 to 3 hours
• Total Time: ~3 hours 15 minutes
• Servings: 6

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🍽 Equipment

• Large Dutch oven or heavy-bottomed pot
• Wooden spoon
• Tongs
• Knife and cutting board
• Baking sheet (for broiling cheese toast)
• Ladle
• Cheese grater

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🧾 Ingredients

For the Short Ribs:

• 2–2.5 lbs bone-in beef short ribs
• Salt and black pepper, to taste
• 1 tbsp olive oil

For the Onion Soup Base:

• 4 large yellow onions, thinly sliced
• 3 tbsp unsalted butter
• 1 tsp sugar
• 4 cloves garlic, minced
• 2 tbsp all-purpose flour (optional, for thickening)
• ½ cup dry red wine (like cabernet or merlot)
• 6 cups beef broth (preferably low-sodium)
• 1 tbsp Worcestershire sauce
• 2 sprigs thyme (or 1 tsp dried thyme)
• 1 bay leaf

For the Topping:

• 6 slices French baguette, toasted
• 1 ½ cups shredded Gruyère cheese (or mix with Swiss or Fontina)

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🍲 Ingredient Notes

• Short Ribs: Bone-in provides the most flavor; remove excess fat for a cleaner broth.
• Onions: Yellow onions caramelize best. You can mix in a sweet onion for added depth.
• Red Wine: Adds complexity. If you prefer not to use wine, sub with extra broth and a splash of balsamic vinegar.
• Cheese: Gruyère is the classic, but Swiss or provolone are good alternatives.

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👨‍🍳 Instructions

1. Sear the Short Ribs

1. Season short ribs generously with salt and pepper.
2. Heat olive oil in a Dutch oven over medium-high heat.
3. Sear short ribs on all sides until deeply browned (about 3–4 minutes per side).
4. Transfer to a plate and set aside.

2. Caramelize the Onions

1. In the same pot, melt butter over medium heat.
2. Add onions and sugar, cooking low and slow for 30–40 minutes, stirring often, until golden brown and caramelized.
3. Stir in garlic and cook 1 more minute.

3. Build the Broth

1. Optional: Stir in flour and cook 1–2 minutes for a thicker soup.
2. Deglaze pot with red wine, scraping up browned bits. Simmer 3 minutes.
3. Add beef broth, Worcestershire sauce, thyme, bay leaf, and return short ribs to pot.
4. Bring to a boil, then reduce heat to low. Cover and simmer for 2 to 2.5 hours, or until short ribs are fork-tender.

4. Shred Beef & Finish Soup

1. Remove short ribs; discard bones and shred meat.
2. Return meat to soup. Discard thyme sprigs and bay leaf.
3. Taste and adjust seasoning with salt and pepper.

5. Prepare Cheese Toast

1. Preheat broiler.
2. Place baguette slices on baking sheet. Toast 1–2 minutes per side.
3. Top with cheese and broil until bubbly and golden.

6. Assemble & Serve

1. Ladle soup into oven-safe bowls.
2. Top each with cheesy toast or place toast on top of the soup.
3. Optional: Broil bowls for 1–2 minutes for a melted crust.
4. Serve hot and enjoy the layers of deep flavor!

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🥗 Nutrition Facts (Per Serving, approx.)

Nutrient	Amount
Calories	~580
Total Fat	36g
Saturated Fat	16g
Carbohydrates	25g
Sugars	9g
Protein	38g
Sodium	900mg
Fiber	2g

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💡 Tips & Variations

✅ Tips:

• Make ahead: The flavor improves after a day in the fridge. Reheat gently on the stove.
• Lighter version: Use boneless chuck roast and skim off fat after chilling.
• Degrease: Let the soup sit and skim the fat layer, or refrigerate and remove solidified fat.

🔁 Variations:

• Mushroom boost: Add sliced mushrooms during the last 30 minutes of simmering.
• Beer swap: Use a dark beer like stout instead of red wine for a unique flavor.
• Creamy option: Stir in ¼ cup heavy cream at the end for a richer texture.