Description
Rich, hearty, and deeply flavorful, French onion beef short rib soup is the ultimate comfort dish for cold evenings or when you’re craving something special. It takes the classic elegance of French onion soup—slow-cooked onions, savory broth, and cheesy bread topping—and elevates it with tender, fall-off-the-bone beef short ribs. The result is a luxurious soup that doubles as a main course, perfect for impressing guests at a dinner party or enjoying as a cozy weekend meal.
Ingredients
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2 pounds beef short ribs, bone-in
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2 tablespoons olive oil
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Salt and freshly ground black pepper, to taste
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4 large yellow onions, thinly sliced
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4 cloves garlic, minced
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2 tablespoons unsalted butter
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1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
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1/2 cup dry red wine
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8 cups beef broth
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2 bay leaves
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1 baguette, sliced
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2 cups Gruyère cheese, shredded
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1/2 cup Parmesan cheese, grated
Instructions
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Preheat oven to 325°F (165°C). Season beef short ribs generously with salt and pepper.
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Heat olive oil in a large Dutch oven over medium-high heat. Sear short ribs on all sides until browned. Remove and set aside.
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Reduce heat to medium. Add butter and sliced onions. Cook slowly for 25–30 minutes, stirring often, until caramelized and golden brown. Add garlic and thyme, cooking for another minute.
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Deglaze the pot with red wine, scraping up any browned bits from the bottom. Simmer until slightly reduced.
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Return short ribs to the pot, add beef broth and bay leaves. Cover and transfer to the oven. Braise for 2 1/2 to 3 hours, until the beef is tender and falling off the bone.
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Remove short ribs, discard bones, and shred the meat. Return the shredded beef to the soup. Adjust seasoning with salt and pepper.
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Preheat broiler. Ladle soup into oven-safe bowls, top each with a baguette slice, and generously sprinkle with Gruyère and Parmesan.
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Place bowls under the broiler until cheese is bubbly and golden. Serve immediately.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes