Here’s a deeply flavorful, hearty soup I absolutely love—tender braised short rib melded with caramelized onions and melted cheese, all in a rich beefy broth that tastes luxurious yet comforting.

Why You’ll Love This Recipe

I love how the slow‑cooked short ribs bring deep richness that pairs perfectly with sweet, caramelized onions. When cheese is melted atop crusty bread floating in hot broth, it feels indulgent yet grounding. It’s a dish I reach for when I want something warm and satisfying, whether it’s weeknight comfort or dinner for company.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 to 3 pounds beef short ribs, cut into individual pieces
Salt and freshly ground pepper
2 tablespoons olive oil or butter
4 large onions, thinly sliced
2 garlic cloves, minced
1 teaspoon fresh thyme or ½ teaspoon dried thyme
1 bay leaf
1 cup dry red wine (optional but adds depth)
6 cups beef broth (homemade or good-quality store-bought)
1 tablespoon Worcestershire sauce (optional)
Baguette slices or sturdy crusty bread
1 to 2 cups grated Gruyère or Swiss cheese

Directions

I season the short ribs with salt and pepper. I heat oil in a heavy pot or Dutch oven over medium-high heat, then brown the ribs on all sides in batches. I remove them and set aside.
I reduce heat to medium and add sliced onions. I cook slowly, stirring occasionally, until deeply caramelized—around 20–25 minutes. I add garlic and thyme in the last minute and stir until fragrant.
I return the short ribs to the pot along with the bay leaf. If I’m using wine, I pour it in to deglaze the pan, scraping up browned bits. I let it reduce by half.
I add beef broth and Worcestershire sauce. I bring to a simmer, then cover the pot and braise the ribs gently for about 2 to 2½ hours—or until the meat is fork-tender.
I remove the ribs and set aside to cool just enough to handle. I shred the meat and discard bones and excess fat. I skim fat from the broth’s surface if needed, then return shredded beef to the soup. I adjust seasoning with salt and pepper.
I toast baguette slices until crisp. I ladle soup into oven-safe bowls, top each with a toast slice, then cover generously with grated cheese.
I place the bowls under a broiler until the cheese is melted and bubbly, just golden. I take care watching so it doesn’t burn.

Servings And Timing

Servings: I typically serve 4–6 generous portions
Prep time: about 15 minutes (plus browning and caramelizing time)
Cooking/braising time: around 2 to 2½ hours
Total time: roughly 2¾ to 3 hours

Variations

I occasionally stir in sliced mushrooms when sautéing onions for umami depth.
I’ve used bone‑in beef chuck roast or oxtail if short ribs aren’t available—just adjust cooking time.
I serve with rye or sourdough bread instead of baguette for a different flavor profile.
I sprinkle fresh chopped parsley or chives over the cheese just before serving for brightness.

Storage/Reheating

I let the soup cool slightly before refrigerating in airtight containers for up to 3 days. To reheat, I warm gently on the stove over medium-low heat, stirring occasionally. I reserve bread and cheese toppings until just before serving to keep the textures crisp and melty. Freezing is possible—I freeze the broth with the shredded beef (without bread/cheese) for up to 2 months, then reheat and assemble bowls when ready.

FAQs

Can I Make This Soup Without Short Ribs?

Yes—I sometimes use beef chuck roast, brisket, or oxtail instead. Just adjust the braising time until the meat is fall‑apart tender.

How Can I Ensure Rich Onion Flavor?

I cook the onions low and slow until deeply golden—this takes time but yields sweet, caramel richness that defines the soup.

Can I Use Pre‑Shredded Cheese?

Absolutely—but I find freshly grated cheese melts better and doesn’t clump. It also browns more evenly under the broiler.

Is It Okay To Skip Broiling The Cheese?

Yes—the cheese can melt on top of each bread slice in a covered oven at 375 °F for a few minutes. It won’t brown quite as much but still tastes decadent.

Can I Prepare It Ahead For a Holiday Meal?

Absolutely—I often braise the ribs and caramelize onions a day ahead. Then refrigerate the broth and meat separately overnight, reheat and combine, and finish with bread and cheese just before serving.

Conclusion

I absolutely love making French Onion Beef Short Rib Soup—it’s rich, comforting, and full of layers of flavor. Between the caramelized onion broth, tender shredded beef, and cheesy toast topping, every bite feels like the ultimate comfort food. I hope you enjoy it as much as I do!