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French Onion Beef Short Rib Soup

A comforting dish that combines tender beef short ribs with the classic taste of French onion soup, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Course Main
Cuisine French
Servings 6 servings

Equipment

  • Dutch Oven

Ingredients
  

Main Ingredients

  • 4 pounds beef short ribs bone-in for extra flavor
  • 4 large onions thinly sliced (yellow or sweet onions work best)
  • 4 cloves garlic minced
  • 6 cups beef broth preferably low-sodium
  • 2 tablespoons olive oil for browning the meat and onions
  • 2 tablespoons unsalted butter for added richness
  • 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
  • 1 leaf bay leaf to enhance the broth's flavor
  • 1 teaspoon salt adjust according to taste
  • 1/2 teaspoon black pepper freshly ground
  • 1 tablespoon Worcestershire sauce for depth of flavor
  • 1 cup Gruyère cheese shredded, for topping
  • 1 cup French baguette sliced into thick pieces for serving
  • 1 tablespoon fresh parsley chopped, for garnish

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a large, oven-safe Dutch oven, heat olive oil over medium-high heat. Season the short ribs with salt and pepper, then brown them on all sides for about 8-10 minutes. Remove and set aside.
  • Add unsalted butter to the pot, then add the sliced onions. Caramelize the onions slowly for about 25-30 minutes until golden-brown.
  • Add minced garlic and cook for an additional minute. Stir in thyme and bay leaf.
  • Return the short ribs to the pot, pour in beef broth and add Worcestershire sauce. Bring to a gentle simmer.
  • Cover the pot and transfer it to the oven. Cook for 2 to 2.5 hours until the short ribs are fork-tender.
  • Remove the pot from the oven, take out the short ribs, shred the meat from the bones, and return it to the pot.
  • Stir the soup, taste, and adjust seasoning if needed. Ladle into bowls and top with shredded Gruyère cheese.
  • Broil the soup for 3-5 minutes until the cheese is bubbly and golden brown.
  • Toast the slices of French baguette until crispy and serve alongside the soup.
  • Garnish each bowl with fresh parsley before serving.

Notes

This soup can be made ahead of time and tastes even better the next day. It freezes well too!
Keyword Comfort Food