French Onion Beef Short Rib Soup

Why You’ll Love This Recipe

• Rich and Flavorful: This soup combines the sweet, savory depth of caramelized onions with the tenderness of slow-cooked beef, creating a truly unique and hearty dish.

• Perfect for a Special Occasion: Whether you’re hosting a dinner party or craving an indulgent meal, this French onion beef short rib soup delivers sophistication with comfort.

• Versatile and Customizable: You can adjust the recipe to suit your dietary preferences, such as using gluten-free bread or substituting with plant-based butter for a dairy-free version.

Ingredients

• 2 pounds beef short ribs (bone-in for maximum flavor, or boneless chuck roast as an alternative)

• 4 large yellow onions (thinly sliced, about 6 cups) – sweet Vidalia onions offer a milder alternative

• 2 tablespoons olive oil (extra virgin preferred)

• 2 tablespoons butter (unsalted, or plant-based for dairy-free)

• 4 cloves garlic (minced, or 1 teaspoon garlic powder)

• 1 tablespoon fresh thyme leaves (1 teaspoon dried thyme works too)

• 1 bay leaf (fresh or dried)

• 1 tablespoon all-purpose flour (or gluten-free flour blend)

• 1 cup dry red wine (Burgundy or Pinot Noir recommended, or beef stock for alcohol-free version)

• 6 cups beef broth (preferably homemade, or low-sodium store-bought)

• 1 tablespoon Worcestershire sauce (adds umami depth)

• 1 baguette (sliced into 1-inch rounds; gluten-free available for GF diets)

• 2 cups Gruyère cheese (freshly grated; Swiss or Emmental work as substitutes)

• Salt and freshly ground black pepper (to taste)

(Tip: You can find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Caramelize the Onions

• In a large pot, heat 2 tablespoons olive oil and 2 tablespoons butter over medium heat.

• Add 4 large onions, thinly sliced, and sauté them until they are soft, golden brown, and caramelized. This process will take around 45-60 minutes, so be patient. Stir occasionally to ensure even caramelization.

• Add 4 cloves minced garlic (or 1 teaspoon garlic powder) during the last few minutes of caramelizing to bring out extra flavor.

2. Prepare the Short Ribs

• While the onions are caramelizing, season 2 pounds beef short ribs with salt and pepper.

• In a separate pan, heat a little oil and sear the short ribs on all sides until browned (about 5-7 minutes).

• Remove the short ribs from the pan and set them aside.

3. Build the Soup Base

• Once the onions are caramelized, add 1 tablespoon flour to the pot and stir for about 1-2 minutes to form a roux.

• Slowly pour in 1 cup dry red wine while stirring, allowing it to deglaze the pot. Scrape up any caramelized bits stuck to the bottom of the pot for added flavor.

• Add 6 cups beef broth and 1 tablespoon Worcestershire sauce. Bring the soup to a simmer.

4. Slow Cook the Soup

• Add the seared beef short ribs back into the pot along with 1 bay leaf and 1 tablespoon fresh thyme.

• Cover and simmer the soup for about 2.5 hours, or until the beef is tender and easily pulls apart. Alternatively, you can transfer the soup to a slow cooker and cook on low for 6 hours.

5. Assemble and Finish

• Preheat your oven to 400°F (200°C).

• While the soup is simmering, prepare the baguette slices by placing them on a baking sheet and toasting them in the oven for about 10 minutes or until crispy.

• Once the soup is done, remove the short ribs, shred the meat, and return it to the pot. Discard the bones.

6. Serve

• Ladle the soup into bowls. Top each bowl with toasted baguette slices and 2 cups grated Gruyère cheese.

• Place the bowls under the broiler for 2-3 minutes until the cheese is melted and golden brown.

Servings and Timing

• Servings: 4

• Prep Time: 30 minutes

• Cook Time: 3 hours total (including 2.5 hours simmering time)

• Total Time: 3 hours 20 minutes

Variations

• Vegetarian Option: Skip the beef short ribs and use hearty vegetables like mushrooms or a combination of root vegetables, and add vegetable broth instead of beef broth for a vegetarian version.

• Gluten-Free: Use gluten-free bread for the topping and substitute gluten-free flour in the soup base.

• Dairy-Free: Swap the butter for plant-based alternatives, and use dairy-free cheese or skip the cheese entirely for a lighter version.

Storage/Reheating

• Storage: This soup can be stored in an airtight container in the fridge for up to 3 days. To store the bread and cheese topping, keep it separate and add fresh cheese before serving.

• Reheating: Reheat the soup gently on the stove. If you have leftovers, you can also freeze the soup (without the bread topping) for up to 3 months.

FAQs

Can I make this soup ahead of time?

Yes, you can make this soup ahead of time! Prepare the soup and store it in the fridge for up to 3 days. Reheat and add the toasted bread and melted cheese when ready to serve.

Can I use boneless chuck roast instead of short ribs?

Yes, boneless chuck roast is a great alternative. It’s less fatty but will still provide tender, flavorful meat after slow cooking.

Can I make this in a slow cooker?

Yes, you can make this soup in a slow cooker! After searing the beef and caramelizing the onions, transfer everything to a slow cooker and cook on low for 6 hours until the beef is tender.

Can I add other vegetables to the soup?

Absolutely! Feel free to add vegetables like carrots, celery, or even leeks to make the soup more hearty.

How can I make this soup spicier?

Add a pinch of red pepper flakes to the soup base or stir in some chopped fresh chili peppers while simmering for added heat.

Conclusion

This French onion beef short rib soup is a decadent dish that beautifully combines the deep, sweet flavors of caramelized onions with tender, slow-cooked beef. Topped with crispy, cheesy bread, it’s a meal that will make any dinner feel like a special occasion. With simple ingredients and a little patience, this soup transforms into a sophisticated and comforting dish that everyone will love. Enjoy!

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