How to Make French Onion Beef Short Rib Soup

Sear the Short Ribs

Brown the ribs for deep flavor.

Caramelize the Onions

Slow-cook onions for a rich, sweet taste.

Deglaze with Wine

Scrape up browned bits for extra depth.

Simmer the Soup

Cook low and slow for tender beef.

Assemble and Broil

Top with cheese and toast until bubbly.

Baking Tips

For extra depth of flavor, use homemade beef broth or a mix of beef and chicken broth.

Caramelizing the onions slowly is key—don't rush this step!

If you don't want to use wine, substitute with an extra 1/2 cup of beef broth and a splash of apple cider vinegar.

Use a mix of cheeses like Swiss, Gruyère, or Provolone for a deeper flavor profile.

To make ahead, store the soup base separately and assemble with the bread and cheese just before serving.

French Onion Beef Short Rib Soup

Name: French Onion Beef Short Rib Soup
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 6 servings
Cuisine: French
Ingredients: 2 lbs bone-in beef short ribs; 2 tablespoons olive oil; 1 teaspoon salt (or to taste); 1/2 teaspoon black pepper; 3 large yellow onions (thinly sliced); 3 tablespoons unsalted butter; 1 teaspoon sugar; 4 cloves garlic (minced); 1/2 cup dry red wine (optional); 6 cups beef broth (preferably homemade or low sodium); 2 sprigs fresh thyme (or 1/2 teaspoon dried thyme); 1 bay leaf; 1 tablespoon Worcestershire sauce; 1 teaspoon balsamic vinegar; 1 baguette (sliced into rounds); 2 cups Gruyère cheese (shredded); 1/2 cup Parmesan cheese (grated)

A rich and savory take on French onion soup, slow-cooked with tender beef short ribs for deep flavor and a hearty twist.

Prep Time

20 Minutes

Cook Time

Total Time

3H20 Minutes

Chef

JUE

Ingredients

Custard Cream

2 lbs bone-in beef short ribs

2 tablespoons olive oil

1 teaspoon salt (or to taste)

1/2 teaspoon black pepper

3 large yellow onions (thinly sliced)

3 tablespoons unsalted butter

1 teaspoon sugar

4 cloves garlic (minced)

1/2 cup dry red wine (optional)

6 cups beef broth (preferably homemade or low sodium)

2 sprigs fresh thyme (or 1/2 teaspoon dried thyme)

1 bay leaf

1 tablespoon Worcestershire sauce

1 teaspoon balsamic vinegar

1 baguette (sliced into rounds)

2 cups Gruyère cheese (shredded)

1/2 cup Parmesan cheese (grated)

Instructions

Season the short ribs with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat.

Sear the short ribs on all sides until deeply browned, about 3-4 minutes per side. Remove and set aside.

Reduce heat to medium and add butter to the pot. Stir in the sliced onions and sugar. Cook, stirring occasionally, until deeply caramelized, about 35-40 minutes.

Add the minced garlic and cook for another minute until fragrant.

Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot. Let it simmer until mostly reduced, about 5 minutes.

Return the short ribs to the pot and add the beef broth, thyme, bay leaf, Worcestershire sauce, and balsamic vinegar.

Bring to a simmer, cover, and let cook on low for about 2.5 to 3 hours, until the short ribs are fall-apart tender.

Remove the short ribs from the soup, shred the meat off the bones, and return the meat to the pot. Discard the bay leaf and thyme sprigs.

Preheat the broiler. Ladle the soup into oven-safe bowls, top each with a toasted baguette slice, and sprinkle with Gruyère and Parmesan cheese.

Broil until the cheese is melted and bubbly, about 2-3 minutes. Serve hot.

French Onion Beef Short Rib Soup

JUE

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How to Make French Onion Beef Short Rib Soup

French Onion Beef Short Rib Soup

Ingredients

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