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French Onion Beef Short Rib Soup

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This French Onion Beef Short Rib Soup is the perfect blend of comfort and sophistication. Tender, slow-cooked beef short ribs, caramelized onions, and rich beef broth come together to create a savory, hearty dish. Topped with crispy baguette slices and melted Gruyère cheese, it’s a decadent meal ideal for special occasions or cozy nights in.

  • Author: Julia
  • Prep Time: 30 minutes
  • Cook Time: 3 hours total (including 2.5 hours simmering time)
  • Total Time: 3 hours 20 minutes
  • Yield: 4 servings
  • Category: Soup, Main Course
  • Method: Slow Cooking
  • Cuisine: French, American

Ingredients

2 pounds beef short ribs (bone-in or boneless chuck roast)

4 large yellow onions, thinly sliced (about 6 cups)

2 tablespoons olive oil (extra virgin preferred)

2 tablespoons butter (unsalted or plant-based)

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

1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)

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, or beef stock for alcohol-free)

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

1 tablespoon Worcestershire sauce

1 baguette (sliced into 1-inch rounds; gluten-free available)

2 cups Gruyère cheese (freshly grated; Swiss or Emmental are substitutes)

Salt and freshly ground black pepper (to taste)

Instructions

Caramelize the Onions: Heat 2 tablespoons olive oil and 2 tablespoons butter in a large pot over medium heat. Add thinly sliced onions and sauté until golden and caramelized, about 45-60 minutes. Stir occasionally to avoid burning. Add minced garlic during the last 2-3 minutes of caramelizing.

Prepare the Short Ribs: Season beef short ribs with salt and pepper. Sear them in a separate pan with a little oil until browned on all sides, about 5-7 minutes. Set the short ribs aside.

Build the Soup Base: Once the onions are caramelized, add 1 tablespoon of flour to the pot and stir for 1-2 minutes to form a roux. Slowly pour in 1 cup of red wine, stirring to deglaze the pot. Add 6 cups beef broth and 1 tablespoon Worcestershire sauce. Bring to a simmer.

Slow Cook the Soup: Return the seared beef short ribs to the pot. Add 1 bay leaf and 1 tablespoon fresh thyme. Cover and simmer for 2.5 hours, or until the beef is tender and pulls apart easily. You can also cook it in a slow cooker on low for 6 hours.

Assemble and Finish: Preheat your oven to 400°F (200°C). Toast baguette slices on a baking sheet in the oven for 10 minutes, or until crispy. Remove the short ribs from the pot, shred the meat, and return it to the soup. Discard the bones.

Serve: Ladle the soup into bowls, top with a slice of toasted baguette, and sprinkle with ½ cup of grated Gruyère cheese. Place the bowls under the broiler for 2-3 minutes, until the cheese melts and turns golden brown.

Notes

Vegetarian Option: Replace short ribs with mushrooms or root vegetables and vegetable broth for a plant-based version.

Gluten-Free: Use gluten-free bread for the topping and a gluten-free flour blend for the roux.

Dairy-Free: Skip the cheese or use a dairy-free alternative for a lighter version.

Nutrition

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