French Onion Short Rib Soup

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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

  1. 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. 🔥
  2. 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.
  3. Add Garlic & Herbs
    Stir in garlic and thyme; cook 1 minute until fragrant.
  4. Deglaze with Wine
    Pour in red wine and scrape up browned bits. Simmer 3–4 minutes until slightly reduced.
  5. 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.
  6. 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. 😋
  7. 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.

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