Description
French Onion Short Rib Soup is a rich and savory comfort food combining tender, slow-cooked short ribs with sweet caramelized onions in a robust beef broth. This hearty soup is topped with toasted baguette slices and melted Gruyère cheese, creating layers of melt-in-your-mouth beef, toasty bread, and creamy cheese. Perfect for cozy dinners or impressing guests, it offers deep flavor and satisfying texture for any season.
Ingredients
Scale
Protein
- 2 lbs short ribs, bone-in
Vegetables and Herbs
- 4 large yellow onions, thinly sliced
- 3 cloves garlic, minced
- 2 sprigs fresh thyme
Liquids
- 6 cups beef broth (preferably homemade or high quality)
- 1 cup dry white wine
Bread and Cheese
- 1 French baguette, sliced and toasted
- 1 1/2 cups Gruyère cheese, grated
Fats and Oils
- 2 tbsp butter
- 1 tbsp olive oil
Seasonings
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare and Brown the Short Ribs: Season the short ribs generously with salt and freshly ground black pepper. Heat butter and olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the short ribs on all sides until a deep caramelized crust forms, about 3-4 minutes per side. Remove and set aside.
- Caramelize the Onions: In the same pot, add the thinly sliced yellow onions. Cook slowly over medium-low heat, stirring frequently, until the onions turn golden brown and develop a sweet, rich fragrance. This process takes patience and about 40-50 minutes but is essential for deep flavor.
- Deglaze and Combine Ingredients: Pour the dry white wine into the pot to deglaze, scraping up all the browned bits caught at the bottom. Return the browned short ribs to the pot. Add the minced garlic, fresh thyme sprigs, and beef broth. Stir gently to combine and bring the soup to a simmer.
- Slow Cook the Soup: Cover the pot and let the soup simmer gently on low heat for 2 to 3 hours, or until the short ribs are fall-off-the-bone tender and the broth is deeply flavored.
- Finish and Serve: Remove the short ribs from the pot and shred the meat, discarding the bones. Return the shredded meat to the pot and season the soup with salt and pepper to taste. Ladle the soup into oven-safe bowls. Top each bowl with toasted baguette slices and a generous layer of grated Gruyère cheese. Place under the broiler for a few minutes until the cheese is melted, bubbly, and golden brown. Garnish with fresh thyme or parsley if desired, and serve immediately.
Notes
- Take your time caramelizing onions and simmering the ribs to maximize flavor and tenderness.
- Use homemade or high-quality beef broth for the best tasting soup.
- Slicing onions thinly ensures even caramelization without burning.
- Don’t rush the deglazing step; scraping up the browned bits adds important depth.
- Watch the soup carefully when broiling the cheese to avoid burning.
- Make-ahead tip: This soup tastes even better the next day after flavors meld.
Nutrition
- Serving Size: 1 bowl (approx. 1 1/2 cups)
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 110 mg
Keywords: French Onion Soup, Short Rib Soup, Comfort Food, Slow Cooked Beef Soup, Caramelized Onions, Gruyère Cheese Soup