You’re stepping into gourmet comfort food territory with this one — French Onion Beef Short Rib Soup combines the deep, rich flavor of caramelized onions with the melt-in-your-mouth tenderness of braised beef short ribs. Imagine French onion soup meets slow-cooked beef stew. It’s luxurious, hearty, and perfect for a cozy, impressive meal. 🧅🥩🔥
🥣 French Onion Beef Short Rib Soup
📝 Ingredients (Serves 4–6)
For the short ribs:
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2–3 lbs bone-in beef short ribs
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Salt & pepper, to taste
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2 tbsp olive oil
For the soup:
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2 tbsp butter
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4 large yellow onions, thinly sliced
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2 cloves garlic, minced
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1 tbsp brown sugar (helps with caramelizing)
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1 tbsp balsamic vinegar (or dry sherry)
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1/2 cup red wine (optional but excellent)
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6 cups beef broth (preferably low sodium)
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2 sprigs fresh thyme (or 1/2 tsp dried)
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1 bay leaf
For the cheesy topping:
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Baguette slices, toasted
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1 1/2 cups Gruyère, Swiss, or provolone, shredded
👩🍳 Instructions
1. Sear the short ribs:
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Pat the short ribs dry and season generously with salt and pepper.
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In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat.
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Sear the short ribs on all sides until well browned (about 3–4 minutes per side). Remove and set aside.
2. Caramelize the onions:
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In the same pot, reduce heat to medium-low. Add butter and sliced onions.
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Cook slowly for 25–30 minutes, stirring often, until onions are deep golden brown.
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Add brown sugar around the 15-minute mark to help them caramelize.
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Stir in garlic, cook 1 more minute.
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Deglaze the pot with balsamic vinegar and red wine, scraping up all the flavorful bits from the bottom. Let simmer 2–3 minutes.
3. Build the soup:
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Return the short ribs to the pot.
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Add beef broth, thyme, and bay leaf.
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Bring to a boil, then reduce to a gentle simmer.
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Cover and simmer for 2.5 to 3 hours, or until the beef is fork-tender and falling off the bone.
4. Finish the soup:
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Remove short ribs. Let cool slightly, then remove meat from bones and shred.
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Discard bones and bay leaf.
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Return shredded beef to the pot. Taste and adjust salt, pepper, and add more thyme if needed.
🧀 Serve It Up – Classic French Onion Style
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Preheat your broiler.
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Ladle hot soup into oven-safe bowls.
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Top each with a toasted baguette slice and a generous handful of shredded cheese.
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Place under broiler for 2–3 minutes, until cheese is melted and bubbly.
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Garnish with a little fresh thyme or cracked black pepper.
🔁 Make-Ahead & Storage
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Even better the next day! Store in fridge for up to 4 days.
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Reheats beautifully on the stove.
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Freeze (without cheese topping) for up to 2 months.
📝 Tips & Variations
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Use boneless short ribs if preferred — less work.
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Sub chuck roast for a more affordable option.
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No red wine? Just use extra broth and a bit more balsamic.
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For more depth, add a dash of Worcestershire sauce or soy sauce.
Let me know if you’d like a slow cooker or Instant Pot version!
