French Onion Beef Short Rib

This hearty French Onion Beef Short Rib Soup transforms the classic French onion soup into a meal-worthy dish that will warm you from the inside out. The combination of slow-cooked beef short ribs and deeply caramelized onions creates a rich, satisfying broth that's topped with that signature cheesy bread you crave.

I first made this soup when my in-laws were visiting during a particularly cold weekend. The aroma filled our home for hours, and my father-in-law asked for the recipe before he even finished his bowl. Now it's requested at every family gathering during the colder months.

Ingredients

• Beef short ribs: Bring a rich depth and hearty texture that transforms this from a side soup to a main course
• Large onions: Are the foundation, consider using sweet varieties like Vidalia for natural sweetness
• Olive oil: Helps begin the caramelization process; use a good quality oil for best flavor
• Dry red wine: Deglazes the pan and adds complex acidity; a Cabernet Sauvignon works beautifully
• Beef broth: Forms the base of the soup; homemade is wonderful but a good quality store-bought works well
• Fresh thyme and bay leaves: Infuse aromatics throughout the long cooking process
• Gruyère cheese: Creates that perfect stretchy cheese pull; mild Swiss can substitute in a pinch
• Crusty baguette slices: Hold up to the broth and provide the perfect vehicle for the melted cheese

How To Make French Onion Beef Short Rib Soup

Sear the short ribs:

Season short ribs generously with salt and pepper on all sides. Heat olive oil in a large Dutch oven over medium-high heat until shimmering. Add short ribs and sear for 2-3 minutes per side until deeply browned all over. Work in batches if necessary to avoid overcrowding. Remove ribs to a plate and set aside.

Caramelize the onions:

Reduce heat to medium-low and add sliced onions to the same pot with a pinch of salt. Cook slowly, stirring occasionally, for 45-60 minutes until onions are deeply golden brown and reduced to about a quarter of their original volume. This slow process develops the sweet complexity that defines French onion soup. Be patient here; the deeper the color, the richer your soup.

Deglaze and build flavor:

Add garlic and cook until fragrant, about 30 seconds. Pour in red wine, scraping up all the browned bits from the bottom of the pot with a wooden spoon. Let the wine reduce by half, about 5 minutes, concentrating its flavor.

Simmer until tender:

Return the short ribs to the pot and add beef broth, thyme, bay leaves, and a pinch more salt and pepper. Bring to a simmer, then reduce heat to low. Cover and cook for 2-2.5 hours until the meat is falling off the bone tender. Remove the short ribs, shred the meat, and return it to the pot, discarding bones and excess fat.

Create the cheesy topping:

Ladle the soup into oven-safe bowls. Place baguette slices on top and cover generously with grated Gruyère cheese. Broil until the cheese is melted, bubbly, and spotty brown, about 2-3 minutes. Watch carefully to prevent burning.

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The first time I served this soup, my daughter was skeptical about the "fancy" cheese on top. After one bite, she declared it the best soup ever made and now specifically requests the "cheese soup with beef" whenever she sees the temperature dropping outside. It's become our signal that winter has officially arrived.

Make-Ahead Tips

This soup actually improves with time, making it perfect for preparing a day or two in advance. Complete the soup through the simmering stage, then refrigerate. The flavors will meld beautifully, and the fat will rise to the top where it can be easily removed before reheating. When ready to serve, simply warm the soup, then add the bread and cheese topping just before serving.

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Onion Selection and Preparation

The onions are truly the star of this dish, despite the addition of short ribs. Yellow onions work best, but a mix of yellow, white, and even red can create interesting flavor complexity. Slice the onions thinly and consistently for even caramelization. The key is patience during the caramelization process. Rush this step, and you'll miss out on the deep, sweet flavor that makes French onion soup so beloved. If you find the onions are browning too quickly rather than slowly caramelizing, add a tablespoon of water to slow the process.

Serving Suggestions

While this soup is certainly hearty enough to stand alone as a meal, it pairs beautifully with a simple green salad dressed with a light vinaigrette to cut through the richness. For a more substantial dinner, serve smaller portions as a starter before a roast or grilled meat main course. A chilled glass of the same red wine you used in cooking makes for the perfect beverage pairing, allowing the flavors to complement each other beautifully.

Frequently Asked Questions

→ How long should I cook the onions for optimal caramelization?

For optimal caramelization, cook the onions over low to medium heat for about 30-40 minutes, stirring occasionally to prevent burning.

→ What type of bread works best for the grilled topping?

A crusty baguette or rustic bread works best. Slice it thinly, grill it, and add cheese for a perfect topping.

→ Can I substitute beef short ribs with another cut?

Yes, you can use beef chuck or stewing beef as a substitute, though short ribs provide the richest flavor and texture.

→ What cheese is recommended for the topping?

Gruyere is the traditional choice for its nutty flavor and excellent melting qualities, but Swiss or mozzarella can also work.

→ Can this soup be made ahead of time?

Absolutely. The flavors improve with time, so you can prepare the soup a day ahead and reheat it before serving. Wait to add the grilled bread topping until you’re ready to serve.