There’s something undeniably comforting about the scent of caramelized onions melting into a rich broth—and when you bring tender, slow-braised short ribs into the picture, this French Onion Beef Short Rib Soup becomes something truly special. A blend of elegance and rustic heartiness, this soup is the kind of dish that turns an ordinary evening into a memorable one.

Picture this: luscious shreds of beef bathed in a savory broth, crowned with melted Gruyère and nestled under a garlicky toasted baguette slice. It’s a warm, deeply flavorful experience perfect for cold nights or when you want to impress without fuss. You’ll want seconds. Maybe thirds.

What Kind of Beef Short Ribs Should I Use?

For this soup, boneless beef short ribs are ideal. They braise beautifully, becoming fork-tender and rich with flavor. Bone-in short ribs work too and will add even more depth to your broth, but you’ll need to remove the bones before serving. Either way, searing the ribs first is key for locking in flavor.

Ingredients for the French Onion Beef Short Rib Soup

Beef Short Ribs – These are the soul of the dish, providing incredible richness after slow braising.

Yellow Onions – You’ll need a generous amount; caramelized onions form the sweet, savory base.

Beef Broth – Use low-sodium so you can control the saltiness. Homemade or high-quality store-bought is best.

Red Wine – Adds depth and a touch of acidity. Don’t skip it if you can help it.

Garlic – For layers of flavor that deepen as the soup simmers.

Bay Leaves & Thyme – Classic aromatics to balance out the richness.

Worcestershire Sauce – Adds umami punch and complexity.

Gruyère Cheese – Sharp and nutty, it melts beautifully over the soup.

French Baguette – Toasted and rubbed with garlic, it soaks up the broth without turning soggy too quickly.

Butter & Olive Oil – For caramelizing the onions to golden perfection.

How To Make the French Onion Beef Short Rib Soup

Step 1: Sear the Short Ribs

Start by patting the short ribs dry and seasoning them generously with salt and pepper. In a large Dutch oven or heavy pot, heat some olive oil over medium-high and sear the ribs until browned on all sides. Remove and set aside.

Step 2: Caramelize the Onions

Lower the heat to medium and add butter and a splash of olive oil. Toss in the sliced onions and stir regularly, letting them caramelize slowly until golden brown—this can take 30-40 minutes but is worth every second.

Step 3: Deglaze with Red Wine

Once the onions are richly golden, add the minced garlic and cook briefly until fragrant. Pour in the red wine, scraping up the browned bits at the bottom of the pot. Let it simmer for 5 minutes.

Step 4: Build the Broth

Return the short ribs to the pot. Add the beef broth, bay leaves, thyme, and Worcestershire sauce. Bring to a boil, then reduce heat, cover, and simmer on low for 2.5 to 3 hours, or until the short ribs are tender and shreddable.

Step 5: Shred the Beef

Remove the ribs and discard any bones if using bone-in. Shred the meat and return it to the soup. Taste and adjust seasoning with salt and pepper.

Step 6: Prepare the Topping

While the soup finishes, toast slices of baguette. Rub with a cut clove of garlic and sprinkle shredded Gruyère on top. Broil until bubbly and golden.

Step 7: Serve with Style

Ladle soup into oven-safe bowls, float the cheese-topped bread on each, and broil until melty and irresistible. Garnish with parsley if you’re feeling fancy.

How to Serve and Store French Onion Beef Short Rib Soup

Serve this soup straight from the broiler while it’s still bubbling and the cheese is gooey. A sprinkle of fresh parsley on top adds a bit of color and freshness. Pair it with a simple green salad or roasted vegetables for a full, cozy meal.

Leftovers? Even better the next day. Let the soup cool completely before storing it in an airtight container in the fridge for up to 4 days. You can also freeze the broth and beef mixture (without the bread and cheese) for up to 3 months. Reheat gently on the stovetop and add fresh cheesy bread before serving.

Frequently Asked Questions

Can I make this ahead of time?

Yes! In fact, this soup tastes even better the next day. Make it a day in advance and store in the fridge. Just reheat and top with fresh baguette and cheese before serving.

What can I use instead of red wine?

You can substitute with more beef broth and a splash of balsamic vinegar or grape juice for acidity.

Can I make this in a slow cooker?

Absolutely. Sear the short ribs and caramelize the onions on the stovetop first. Then transfer everything to a slow cooker and cook on low for 8 hours.

Is there a vegetarian version?

You can swap short ribs for mushrooms and lentils, and use vegetable broth. While it won’t have the same depth, it still makes a hearty, flavorful bowl.

What’s the best cheese to use?

Gruyère is traditional, but Swiss or Fontina also work well. If you like a stronger bite, try a blend with Parmesan.

Can I use bone-in short ribs?

Yes! Just remove the bones after the meat is tender and before shredding. They also add extra flavor to the broth.

Want More Soup Ideas?

If you loved this French Onion Beef Short Rib Soup, here are some other cozy, flavor-packed bowls you might want to try next:

Creamy Alfredo Lasagna Soup for a rich, cheesy twist on pasta night.
Easy Thai Red Curry Dumpling Soup when you want spice and comfort in one.
Cheesy Hamburger Potato Soup for an ultra-creamy, hearty option.
Chicken Pot Pie Soup with all the cozy pie flavors in spoonable form.
Creamy Cajun Steak Alfredo if you want steak in a creamy, spicy sauce.

📌 Save this recipe to your Pinterest comfort food board so it’s always ready when soup season hits.

And when you make it, I’d love to hear how it turned out! Did you go with boneless ribs or bone-in? Add a splash of brandy? Let’s talk soup.

Come hang out with me on Pinterest @hallarecipes where I share all my daily cozy creations. You’ll find tons more soups, stews, and comfort dishes to warm up your week.

French Onion Beef Short Rib Soup

Author: Jam Scott
Total Time: 3 hours 40 minutes
Yield: 6 servings

Print Recipe

Description

A soul-warming soup that blends tender short ribs, caramelized onions, and rich beef broth under a broiled blanket of melted Gruyère and garlicky toasted baguette. This hearty twist on the classic French onion soup is luxurious, deeply flavorful, and perfect for chilly nights or special gatherings.

Instructions

1. Pat beef short ribs dry and season with salt and pepper. Sear in olive oil over medium-high heat until browned on all sides. Remove and set aside.

2. In the same pot, add butter and sliced onions. Cook on medium, stirring frequently, until caramelized and golden, about 30–40 minutes.

3. Add garlic and cook until fragrant, about 1 minute. Deglaze with red wine, scraping up browned bits. Simmer for 5 minutes.

4. Return short ribs to the pot. Add beef broth, bay leaves, thyme, and Worcestershire sauce. Bring to a boil, then lower heat and simmer covered for 2.5–3 hours until ribs are tender.

5. Remove ribs, discard bones if using bone-in, and shred the meat. Return shredded beef to the pot. Season with salt and pepper to taste.

6. Toast baguette slices and rub with a garlic clove. Top each with shredded Gruyère and broil until melted and bubbly.

7. Ladle soup into oven-safe bowls. Top with cheese toast and broil until cheese is golden. Garnish with parsley if desired. Serve hot.