This French Onion Beef Short Rib Soup takes the classic, comforting flavors of French onion soup and elevates them with rich, tender beef short ribs. Slow-cooked to perfection, the beef adds a deep, savory depth to the caramelized onions and aromatic broth, creating a hearty, soul-warming dish that’s perfect for chilly days or whenever you crave something indulgent and satisfying.
Why You’ll Love This French Onion Beef Short Rib Soup
You’ll love this soup for its melt-in-your-mouth beef, rich and flavorful broth, and the perfect balance of sweet caramelized onions with savory meatiness. It’s a comforting, elegant meal that feels gourmet but is surprisingly easy to make. Whether served as a starter or a main, this soup will impress family and friends and keep you coming back for more!
Ingredients for French Onion Beef Short Rib Soup
Creating a delicious French Onion Beef Short Rib Soup starts with gathering the right ingredients.
Here’s what you’ll need:
Beef short ribs: The star of the show! They provide rich flavor and tenderness.
Olive oil: For browning the ribs and sautéing the onions, adding a touch of healthy fat.
Onions: Four large onions, thinly sliced, are essential for that sweet, caramelized goodness.
Garlic: Four cloves, minced, to enhance the aroma and flavor profile.
Fresh thyme: One teaspoon of fresh thyme leaves (or half that if using dried) brings a lovely herbal note.
Salt and black pepper: Essential seasonings to elevate the dish.
Beef broth: Eight cups of rich beef broth form the soup’s base, adding depth.
Dry red wine: One cup to deglaze the pot and infuse the soup with complexity.
Worcestershire sauce: A tablespoon adds umami and a hint of tang.
Bay leaf: For a subtle layer of flavor that simmers beautifully.
French bread: Four slices, toasted, to serve as a crunchy topping.
Gruyère cheese: One and a half cups, shredded, for that gooey, melty finish.
Feel free to get creative!
For a richer flavor, consider adding a splash of balsamic vinegar before serving.
If Gruyère isn’t your thing, Swiss or mozzarella can work just as well.
Exact measurements are at the bottom of the article for easy printing.
How to Make French Onion Beef Short Rib Soup
Making French Onion Beef Short Rib Soup is a delightful journey that fills your kitchen with mouthwatering aromas.
Let’s break it down step by step, ensuring you have all the tips you need for success.
Step 1: Brown the Short Ribs
Start by heating a tablespoon of olive oil in a large pot or Dutch oven over medium-high heat.
Season the beef short ribs with salt and black pepper.
Once the oil is hot, add the ribs to the pot.
Brown them on all sides for about 8-10 minutes.
This step locks in the flavor, creating a beautiful crust.
When done, remove the ribs and set them aside.
Step 2: Caramelize the Onions
In the same pot, toss in the thinly sliced onions.
Cook them over medium heat, stirring occasionally.
You want them to caramelize and turn golden brown, which takes about 20-25 minutes.
Patience is key here; the sweeter the onions, the better the soup!
Add the minced garlic and fresh thyme in the last 1-2 minutes, letting their fragrance fill the air.
Step 3: Deglaze with Red Wine
Pour in one cup of dry red wine to deglaze the pot.
Use a wooden spoon to scrape up any tasty bits stuck to the bottom.
Let the wine simmer for about 5 minutes until it reduces slightly.
This step adds depth and complexity to your soup.
Step 4: Simmer the Soup
Return the browned short ribs to the pot.
Add in the beef broth, Worcestershire sauce, bay leaf, and a pinch more salt and pepper.
Bring the mixture to a boil, then reduce the heat to low.
Cover the pot and let it simmer for 2-3 hours.
The longer it simmers, the more tender the meat will become.
Step 5: Toast the French Bread
While the soup is simmering, preheat your oven to 350°F.
Place the slices of French bread on a baking sheet.
Toast them in the oven for about 10 minutes until they’re golden brown.
This crunchy topping will add a delightful texture to your soup.
Step 6: Shred the Meat
Once the soup is ready, carefully remove the short ribs from the pot.
Let them cool for a few minutes, then shred the meat, discarding the bones.
Return the shredded meat to the pot and stir everything together.
This step ensures every bite is packed with flavor.
Step 7: Serve with Cheese
To serve, ladle the soup into bowls.
Top each bowl with a slice of toasted French bread.
Generously sprinkle shredded Gruyère cheese on top.
For the final touch, place the bowls under the broiler for 2-3 minutes.
Watch as the cheese bubbles and turns golden brown.
Now, you’re ready to enjoy a bowl of pure comfort!
Tips for Success
Don’t rush the caramelization of the onions; it’s key to developing flavor.
Use a good quality beef broth for a richer taste.
Feel free to adjust the seasoning to your preference.
Let the soup sit for a bit after cooking; flavors deepen as it cools.
For a thicker soup, you can blend a portion before serving.
Equipment Needed
Large pot or Dutch oven: Essential for browning and simmering. A heavy-bottomed pot works too.
Wooden spoon: Perfect for stirring and deglazing. A silicone spatula can also do the trick.
Baking sheet: Needed for toasting the French bread. Any oven-safe tray will suffice.
Sharp knife: For slicing onions and shredding meat. A chef’s knife is ideal.
Variations
Vegetarian Option: Swap beef short ribs for hearty mushrooms like portobello or a mix of your favorites. Use vegetable broth instead of beef broth.
Spicy Kick: Add a pinch of red pepper flakes or a splash of hot sauce for a bit of heat.
Herb Infusion: Experiment with different herbs like rosemary or oregano for a unique flavor twist.
Slow Cooker Method: Brown the short ribs and onions, then transfer everything to a slow cooker. Cook on low for 6-8 hours for a hands-off approach.
Gluten-Free Bread: Use gluten-free bread for toasting if you’re avoiding gluten, ensuring everyone can enjoy this comforting dish.
Serving Suggestions
Side Salad: Pair your soup with a crisp green salad dressed in a light vinaigrette for a refreshing contrast.
Wine Pairing: A glass of robust red wine complements the rich flavors beautifully.
Presentation: Serve in rustic bowls for a cozy feel, garnished with fresh thyme for a pop of color.
FAQs about French Onion Beef Short Rib Soup
Can I make French Onion Beef Short Rib Soup ahead of time?
Absolutely! This soup actually tastes better the next day as the flavors meld together. Just store it in the fridge and reheat when you’re ready to enjoy.
What can I substitute for beef short ribs?
If you can’t find short ribs, chuck roast or brisket can work well. They’ll still provide that rich, beefy flavor you crave in this comforting soup.
Is this soup gluten-free?
Yes, as long as you use gluten-free bread for the topping. The rest of the ingredients are naturally gluten-free, making it a great option for those with dietary restrictions.
How can I make this soup spicier?
For a spicy kick, add red pepper flakes or a dash of hot sauce while simmering. It’ll give your French Onion Beef Short Rib Soup a delightful heat without overpowering the rich flavors.
Can I freeze the soup?
Yes, you can freeze it! Just make sure to leave out the bread and cheese until you’re ready to serve. Freeze in airtight containers for up to three months.
Final Thoughts
Cooking French Onion Beef Short Rib Soup is more than just preparing a meal; it’s about creating memories.
The aroma wafting through your kitchen will draw family and friends together, sparking conversations and laughter.
Each spoonful offers warmth and comfort, reminding us of cozy nights spent with loved ones.
This recipe is a celebration of simple ingredients transforming into something extraordinary.
Whether it’s a chilly evening or a gathering, this soup is sure to impress.
So, roll up your sleeves, embrace the process, and enjoy the joy that comes from sharing a delicious bowl of comfort!
A hearty and flavorful French Onion Beef Short Rib Soup, perfect for a comforting meal.
Ingredients
Scale
2 pounds beef short ribs
1 tablespoon olive oil
4 large onions, thinly sliced
4 cloves garlic, minced
1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
1 teaspoon salt
½ teaspoon black pepper
8 cups beef broth
1 cup dry red wine
1 tablespoon Worcestershire sauce
1 bay leaf
4 slices French bread
1 ½ cups shredded Gruyère cheese
Instructions
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the short ribs with salt and pepper, then add them to the pot. Brown the short ribs on all sides, about 8-10 minutes. Remove the ribs and set aside.
In the same pot, add the sliced onions. Cook, stirring occasionally, until they are caramelized and golden brown, about 20-25 minutes. Add the minced garlic and thyme, cooking for an additional 1-2 minutes until fragrant.
Pour in the red wine, scraping the bottom of the pot to deglaze. Allow the wine to simmer for about 5 minutes until slightly reduced.
Return the short ribs to the pot, then add the beef broth, Worcestershire sauce, bay leaf, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 2-3 hours, or until the meat is tender and falling off the bone.
Preheat the oven to 350°F. Place the French bread slices on a baking sheet and toast in the oven for about 10 minutes, or until golden brown.
Once the soup is ready, remove the short ribs and shred the meat, discarding the bones. Return the shredded meat to the pot and stir to combine. Remove the bay leaf.
To serve, ladle the soup into bowls, top each with a slice of toasted French bread, and sprinkle generously with Gruyère cheese. Place under the broiler for 2-3 minutes until the cheese is bubbly and golden.
Notes
For a richer flavor, add a tablespoon of balsamic vinegar to the soup before serving.
Substitute the Gruyère cheese with Swiss or mozzarella for a different taste.
