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French Onion Beef Short Rib Soup

This French Onion Beef Short Rib Soup is a rich and comforting dish that combines tender beef short ribs with sweet caramelized onions and savory broth, perfect for chilly days.
Print Recipe
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: French
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds beef short ribs
  • 4 large onions, thinly sliced
  • 4 cloves garlic, minced
  • 6 cups beef broth homemade or store-bought
  • 1 cup dry white wine optional, but recommended
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon fresh thyme leaves dried will work in a pinch
  • Salt and pepper to taste
  • French bread or baguette, for serving
  • Gruyère cheese, for topping because what’s soup without cheese?

Method
 

Preparation
  1. In a large pot or Dutch oven, heat the olive oil over medium-high heat.
  2. Season the beef short ribs with a generous sprinkle of salt and pepper.
  3. Sear the short ribs until they’re beautifully browned on all sides, about 3-4 minutes per side.
  4. Remove the ribs and set them aside.
  5. In the same pot, reduce the heat to medium and toss in the thinly sliced onions.
  6. Cook the onions low and slow, stirring frequently, for about 25-30 minutes until caramelized and sweet.
  7. Add the minced garlic in the last few minutes of onion cooking.
  8. Pour in the dry white wine (if using), scraping up the brown bits from the bottom of the pot.
  9. Once the wine has mostly evaporated, stir in the balsamic vinegar and thyme leaves.
  10. Return the short ribs to the pot and pour in the beef broth.
  11. Bring everything to a gentle simmer, cover, and let it cook for about 2 hours.
  12. Taste and adjust seasoning if needed.
  13. Toast slices of French bread, place them on top of the soup, and sprinkle generously with Gruyère cheese.
  14. Broil until the cheese is bubbly and golden.

Notes

Feel free to add diced carrots or celery for extra flavor. This soup is a great make-ahead option and tastes better the next day. Any melting cheese can be used if Gruyère is unavailable.