French Onion Beef Short Rib Soup

If you love classic French onion soup but crave something heartier, this French Onion Beef Short Rib Soup is the perfect comfort food. Tender beef short ribs simmer in a rich broth with caramelized onions, garlic, and herbs, then topped with crusty bread and melted Gruyère or Swiss cheese. It’s cozy, indulgent, and worthy of a restaurant menu—yet simple enough to make at home.

This dish combines the soul-soothing flavors of French onion soup with the meaty richness of slow-cooked beef short ribs, creating a bowl of pure comfort perfect for chilly evenings, holidays, or an impressive dinner party starter.

Why You’ll Love This Recipe

✔️ Elevated comfort food – like French onion soup, but more filling and flavorful.

✔️ Tender beef short ribs – melt-in-your-mouth meat that adds richness to the broth.

✔️ Cheesy, toasty topping – the classic finish that makes it irresistible.

✔️ Perfect for gatherings – makes 4 hearty servings but doubles easily for a crowd.

Ingredients

• 2 tablespoons olive oil
• 1 pound beef short ribs
• 4 large onions, thinly sliced
• 4 cloves garlic, minced
• 6 cups beef broth
• 1 tablespoon balsamic vinegar
• 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
• 1 bay leaf
• Salt and pepper, to taste
• 4 slices French bread
• 1 cup shredded Swiss or Gruyère cheese

Directions

Step 1: Sear the Beef

Heat olive oil in a large pot over medium-high heat. Add short ribs and sear until browned on all sides. Remove and set aside.

Step 2: Caramelize the Onions

In the same pot, add onions and cook for 10 minutes, stirring occasionally, until caramelized. Add garlic and cook 1 more minute.

Step 3: Build the Broth

Pour in beef broth, balsamic vinegar, thyme, and bay leaf. Bring to a boil, then reduce to a simmer. Return short ribs to the pot, cover, and cook for 2–3 hours, until the meat is tender.

Step 4: Prepare the Bread

Toast French bread slices under the broiler for 2–3 minutes, until golden and crisp.

Step 5: Shred the Beef

Remove short ribs from the pot, shred meat, and return to the soup. Season with salt and pepper to taste.

Step 6: Assemble & Serve

Ladle soup into bowls. Top with a slice of toasted bread and sprinkle with cheese. Broil 1–2 minutes until cheese is melted and bubbly. Serve hot and enjoy!

Tips & Variations

Make it richer: Add a splash of red wine while caramelizing the onions for depth of flavor.

Switch up the cheese: Try provolone, fontina, or mozzarella for a gooier topping.

Short on time? Use boneless beef ribs or even shredded rotisserie beef as a shortcut.

Add herbs: A sprig of rosemary or bay leaves boosts the flavor during simmering.

What to Serve With It

A fresh green salad with vinaigrette

A glass of bold red wine (Cabernet Sauvignon pairs beautifully)

Roasted potatoes or a baked potato on the side

Storage

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat gently on the stove.
• Freeze without the bread and cheese topping for up to 3 months.

Nutrition (per serving)

• Calories: ~620
• Protein: 34g
• Fat: 38g
• Carbohydrates: 32g