Name: French Onion Beef Short Rib Soup Recipe
Prep time: 30 min
Cook time: 2 h 50 min
Total time: 3 h 20 min
Cuisine: French
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; Salt and freshly ground black pepper (to taste); 1 baguette (sliced into 1-inch rounds; gluten-free available); 2 cups Gruyère cheese (freshly grated; Swiss or Emmental are substitutes)

Introduction

French Onion Beef Short Rib Soup is a comforting and rich twist on the classic French onion soup. Featuring tender, slow-cooked beef short ribs and deeply caramelized onions, this soup is perfect for cozy nights. Topped with toasted baguette and melted Gruyère cheese, it’s a satisfying meal that feels both elegant and hearty.

The image shows a white bowl filled with a rich onion soup topped with a layer of melted, slightly browned cheese. Under the cheese, there is a large piece of dark brown toasted bread soaking in the soup. The soup has visible caramelized onions floating in a golden-brown broth. Small green herbs are sprinkled on top of the cheese for garnish. The bowl sits on a white marbled surface, and in the background, toasted bread slices and a white bowl with additional bread are slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large pot over medium heat. Add the thinly sliced onions and sauté, stirring occasionally, until they are golden and caramelized, about 45 to 60 minutes. Add the minced garlic during the last 2-3 minutes.

Step 2: Season the beef short ribs with salt and pepper. In a separate pan, heat a little oil and sear the short ribs until browned on all sides, about 5 to 7 minutes. Set aside.

Step 3: Stir 1 tablespoon of flour into the caramelized onions and cook for 1-2 minutes to create a roux. Slowly pour in the red wine to deglaze the pot, scraping up any browned bits. Add the beef broth and Worcestershire sauce, then bring the mixture to a simmer.

Step 4: Return the seared short ribs to the pot. Add the bay leaf and fresh thyme. Cover and let simmer gently for 2.5 hours, or until the beef is tender and easy to shred. Alternatively, transfer everything to a slow cooker and cook on low for 6 hours.

Step 5: Preheat the oven to 400°F (200°C). Arrange baguette slices on a baking sheet and toast for about 10 minutes until crisp. Remove the short ribs from the soup, shred the meat, discard the bones, and return the meat to the pot.

Step 6: Ladle the soup into oven-safe bowls. Top each bowl with a toasted baguette slice and sprinkle with about ½ cup of grated Gruyère cheese. Place the bowls under a broiler for 2-3 minutes until the cheese melts and browns. Serve immediately.

Tips & Variations

Use a dry red wine like Pinot Noir or Burgundy for a deeper flavor; substitute beef stock for a non-alcoholic version.

For a quicker option, use boneless chuck roast instead of short ribs and simmer for less time, though the flavor will be less intense.

Try adding a splash of balsamic vinegar during caramelization to enhance the onion’s sweetness.

Swap Gruyère for Swiss or Emmental cheese if unavailable.

FAQs

Can I make this soup without red wine?

Yes, you can substitute the red wine with additional beef broth or a splash of balsamic vinegar for acidity. The soup will still be flavorful and rich.

How can I ensure the onions caramelize properly?

Cook the onions slowly over medium heat, stirring occasionally to prevent burning. Patience is key—caramelizing takes time but develops the sweet, deep flavor that defines this soup.