Cozy, Rich, Slow-Simmered Comfort
This French Onion Short Rib Soup is everything you love about classic French onion soup—deep caramelized onions, buttery richness, and melty cheese—upgraded with fall-apart tender beef short ribs. It’s a cozy, slow-simmered bowl perfect for chilly nights or when you want a restaurant-style dish without leaving home. Despite its luxurious flavor, this recipe is beginner-friendly and mostly hands-off, making it ideal for busy nights when you still want something special. With its glossy broth and irresistible aroma, this soup is guaranteed to become a comfort-food favorite.
⏱️ Time Breakdown
- Prep Time: 15 minutes
- Cook Time: 2 hours 45 minutes
- Total Time: ~3 hours
- Servings: 4–6 bowls
📝 Ingredients
- 2 lbs beef short ribs
- 4 large yellow onions, thinly sliced
- 3 tbsp butter
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 1 tbsp brown sugar
- 1 tsp salt (plus more to taste)
- ½ tsp black pepper
- ½ tsp dried thyme
- 1 cup dry red wine
- 6 cups beef broth
- 2 bay leaves
- Sliced baguette, toasted
- 1 ½ cups grated Gruyère (or Swiss cheese)
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Large Dutch oven or deep pot
- Sharp knife
- Cutting board
- Measuring cups & spoons
- Wooden spoon
- Baking sheet (for toasting baguette)
- Ladle
🍲 Step-by-Step Beginner-Friendly Instructions
- Sear the Short Ribs
Heat olive oil in a Dutch oven over medium-high. Season ribs with salt and pepper, then sear 3–4 minutes per side until browned. Remove and set aside. 🔥 - Caramelize the Onions
Reduce heat to medium-low. Add butter, sliced onions, brown sugar, and a pinch of salt. Cook 25–30 minutes, stirring occasionally, until deep golden and jammy. - Add Garlic & Herbs
Stir in garlic and thyme; cook 1 minute until fragrant. - Deglaze with Wine
Pour in red wine and scrape up browned bits. Simmer 3–4 minutes until slightly reduced. - Simmer the Soup
Return short ribs to the pot. Add beef broth and bay leaves. Cover and simmer 2–2½ hours until ribs are fall-apart tender. - Shred the Beef
Remove ribs, discard bones, and shred meat. Return beef to the soup and stir. The broth should be rich, glossy, and aromatic. 😋 - Assemble & Broil
Ladle soup into oven-safe bowls, top with toasted baguette slices, and pile on Gruyère. Broil 2–3 minutes until bubbling and golden. ✨
💡 Pro Tips
- Make Ahead: Soup tastes even better the next day as flavors deepen.
- Skip the Wine: Replace with extra broth plus 1 tbsp balsamic vinegar for depth.
- Storage: Refrigerate up to 4 days or freeze (without bread/cheese) for 3 months.
- Onion Variety: Mix yellow + sweet onions for a complex caramelized flavor.