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Delicious French Onion Beef Short Rib Soup topped with melted cheese

French Onion Beef Short Rib Soup

A delightful and hearty soup with rich beef flavor and gooey cheese, perfect for cozy nights.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: French
Calories: 540
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs beef short ribs
  • 4 large onions, thinly sliced
  • 4 cups beef broth
  • 1 cup dry white wine or just enough to sip while you wait!
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 2 teaspoons fresh thyme or 1 teaspoon dried
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 baguette sliced or whatever bread you have lying around
  • 2 cups shredded Gruyère cheese the gooier, the better!

Method
 

Searing the Ribs
  1. In a large pot or Dutch oven, heat the olive oil over medium-high heat.
  2. Season the short ribs with salt and pepper. Sear them until they’re browned on all sides, about 3-4 minutes per side.
  3. Remove the ribs and set them aside.
Cooking the Onions
  1. In the same pot, add butter and toss in the sliced onions.
  2. Stir occasionally, cooking for about 15-20 minutes until they turn golden brown and caramelized.
Adding Seasonings
  1. Once the onions are caramelized, add in the minced garlic, thyme, and additional salt and pepper.
  2. Cook for another minute until the garlic is fragrant.
Simmering the Soup
  1. Pour in the white wine to deglaze the pot, scraping up any tasty bits stuck to the bottom.
  2. After it simmers for a couple of minutes, pour in the beef broth and return the short ribs to the pot.
  3. Bring to a gentle simmer, cover, and let it cook for an hour.
Preparing Cheese Toast
  1. While the soup simmers, turn on your oven to broil.
  2. Lay baguette slices on a baking sheet, sprinkle with shredded Gruyère, and broil for about 2-3 minutes until bubbly and golden.
Final Touch
  1. When the ribs are tender, remove them and shred the meat off the bones.
  2. Return the shredded beef to the pot and adjust seasoning to taste.
  3. Ladle the soup into bowls, topped with cheesy toast.

Notes

For wine swaps, use more broth or grape juice. Add veggies like carrots or celery if desired. Leftovers freeze well, just cool before packing up.