Name: French Onion Beef Short Rib Soup Recipe
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Cuisine: French
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 1/2 teaspoon dried thyme; 1 bay leaf; Salt and pepper to taste; 4 slices of French bread; 1 cup shredded Swiss or Gruyère cheese

Jump to Recipe· 4.4 from 11 reviews

I have always been drawn to rich, comforting soups, and this French Onion Beef Short Rib Soup Recipe is truly one of my all-time favorites. There is something so deeply satisfying about the way tender, slow-cooked beef short ribs meld with the sweet caramelized onions and savory broth. Every spoonful tells a story of care, warmth, and flavor harmony. I love how the crisp, cheesy toast on top adds that perfect final touch, bringing a luscious, gooey contrast. It’s a recipe that I cherish making when I want to impress guests or simply cozy up on a chilly evening.

Why You’ll Love This French Onion Beef Short Rib Soup Recipe

From the first time I made this recipe, the complex layers of flavor just blew me away. The sweetness of slowly caramelized onions mingles so beautifully with the richness of the beef short ribs cooked until literally falling off the bone. I adore the little zing of balsamic vinegar, which lifts the entire broth and balances the savory depth perfectly. The tender meat combined with fragrant thyme and the aromatic bay leaf creates a comforting experience that feels luxurious but is incredibly approachable.

What really makes this recipe stand out for me is how straightforward it is despite its restaurant-quality taste. While it simmers gently for a couple of hours, you can relax or prepare something else. It doesn’t require complicated techniques, just patience to let the flavors develop. This French Onion Beef Short Rib Soup Recipe is ideal for entertaining or a soul-warming family dinner. It transforms simple ingredients into an unforgettable meal, and I always find myself looking forward to the leftovers!

Ingredients You’ll Need

The image shows a wooden cutting board at the bottom center holding four thick, square pieces of raw beef with visible fat marbling. To the upper left of the board, there is a white bowl filled with dark brown liquid. Above the bowl, there is a bunch of fresh green thyme herbs spread around. To the right of the drying herbs, a white bowl holds several orange carrot pieces neatly stacked. Next to this bowl, there are three whole onions, light yellow in color, placed on a wooden serving board. Alongside the onions are long celery stalks and two whole bright orange carrots lined up horizontally. In front of the onions, a white garlic bulb sits near a small ceramic dish that contains salt and black peppercorns. The whole setting is arranged on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe is in its simplicity. Each ingredient plays a crucial role in delivering the soup’s rich flavors, inviting textures, and beautiful golden color. These essentials work together seamlessly to create a dish that feels both rustic and refined.

Olive oil: Used to sear the ribs and caramelize the onions, it adds a subtle fruity richness.
Beef short ribs (1 pound): The star protein that gives the soup deep, meaty flavor and tender texture.
Onions (4 large): Thinly sliced, they slowly caramelize to bring natural sweetness and complex flavor.
Garlic cloves (4): Minced and added for an aromatic boost that complements the onions perfectly.
Beef broth (6 cups): The liquid base that carries all flavors, choose a rich, high-quality broth.
Balsamic vinegar (1 tablespoon): Adds acidity and depth, brightening the overall taste.
Fresh thyme (1 teaspoon) or dried thyme (1/2 teaspoon): Offers a subtle herbal note to lift the broth.
Bay leaf (1): Infuses an earthy aroma during the slow simmer.
Salt and pepper: Essential for seasoning every layer properly.
French bread slices (4): Toasted lightly to provide a crunchy base for the cheese topping.
Swiss or Gruyère cheese (1 cup, shredded): Melts beautifully on the toast, adding creamy, nutty flavor.

Directions

Step 1: Heat 2 tablespoons of olive oil in a large pot over medium heat. Once hot, season 1 pound of beef short ribs generously with salt and pepper.

Step 2: Sear the ribs on all sides, about 4-5 minutes per side, until they develop a deep brown crust. This step locks in flavor, so be patient and don’t rush.

Step 3: Remove the browned ribs from the pot and set aside. In the same pot, add the thinly sliced 4 large onions and cook gently over medium heat until they turn a rich golden brown and caramelize—around 15-20 minutes. Stir often to prevent burning.

Step 4: Stir in 4 minced garlic cloves and let cook for 1-2 minutes to release their fragrance without browning.

Step 5: Return the short ribs to the pot. Pour in 6 cups of beef broth, then add 1 tablespoon balsamic vinegar, 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme), and 1 bay leaf. Season with additional salt and pepper as desired.

Step 6: Bring the mixture to a boil, then reduce heat to low and cover. Let it simmer gently for 1.5 to 2 hours, until the short ribs are meltingly tender and the flavors have fully melded.

Step 7: While the soup simmers, preheat your oven broiler. Arrange 4 slices of French bread on a baking sheet and toast lightly until just golden.

Step 8: Once the ribs are tender, carefully remove them from the soup. Shred the meat, discarding bones and excess fat, and return the shredded beef back into the pot.

Step 9: Ladle the hot soup into oven-safe bowls. Top each bowl with a toasted slice of French bread and a generous sprinkle of 1 cup shredded Swiss or Gruyère cheese.

Step 10: Place the bowls under the broiler for 2-3 minutes, keeping a close eye, until the cheese is melted, bubbly, and golden brown.

Servings and Timing

This French Onion Beef Short Rib Soup Recipe makes about 4 hearty servings—perfect for a family dinner or small group. The prep time is roughly 20 minutes, primarily slicing onions and searing the meat. Cooking time is about 2 hours, which includes simmering the ribs to tender perfection and caramelizing onions. Overall, you’re looking at close to 2 hours and 20 minutes from start to finish. There is no resting time required, but I find that letting the soup sit for a few minutes after broiling allows the cheese to set slightly for easier eating.

How to Serve This French Onion Beef Short Rib Soup Recipe

A white bowl sits on a white marbled surface, filled with a brown stew containing visible chunks of orange carrots and onions at the base. On top, two slices of toasted bread with melted cheese cover most of the center and right side of the bowl, showing golden brown melted cheese with some herbs on top. Next to the bread, two pieces of browned meat rest partially submerged in the stew, garnished with small green herb sprigs. The texture of the stew is thick and slightly glossy. Photo taken with an iphone --ar 4:5 --v 7

I love serving this soup piping hot straight from the broiler, so you get that irresistible contrast between the melting cheese topping and the warm, savory broth below. It’s such a joyful experience to break through the golden crust and dive into the tender beef and sweet onions. I usually serve it alongside a crisp green salad or even some roasted vegetables for a complete meal. The freshness on the side balances the richness beautifully.

For presentation, I like using oven-safe bowls that can go directly under the broiler—this saves dishes and keeps everything piping hot for guests. Garnishing with a sprinkle of fresh thyme or chopped parsley adds an inviting pop of color. If you want to treat yourself even more, a drizzle of good quality olive oil right before serving elevates the flavors subtly.

When it comes to drinks, a glass of full-bodied red wine like a Cabernet Sauvignon or Syrah complements the deep flavors perfectly. For a non-alcoholic option, a sparkling water with a splash of lemon or a cold apple cider is refreshing. This soup shines at cozy weeknight meals, festive holiday dinners, or any time you want to impress by making something truly special but easy.

Variations

Over time, I’ve experimented with a few twists on this classic and always found delicious results. If you want to lighten it up, swapping the beef short ribs for chuck roast or even a boneless brisket will still give excellent texture and flavor while cutting down on bones.

For dietary modifications, I know some friends love a gluten-free version, so using gluten-free bread or skipping the toast altogether works well. To make it vegan, you can replace beef broth with a rich mushroom broth and swap the cheese for a plant-based alternative—though the flavor will shift, it can still feel deeply satisfying.

If you’re in a rush, an Instant Pot version is a game-changer: sear the ribs and caramelize onions on the sauté setting, then pressure cook for about 45 minutes. This method captures those luscious flavors much faster. I always encourage trying different cheese varieties too—Gruyère is classic, but Emmental or even aged cheddar bring intriguing twists.

Storage and Reheating

Storing Leftovers

I recommend storing any leftover soup in airtight containers to keep it fresh and flavorful. Glass containers with tight-fitting lids work great, preventing the soup from absorbing fridge odors. You can safely keep leftovers refrigerated for up to 3-4 days. Remember to keep the toasted bread and cheese topping separate if you plan to reheat later, so they don’t become soggy.

Freezing

This French Onion Beef Short Rib Soup Recipe freezes wonderfully, making it a perfect make-ahead meal. Allow the soup to cool completely before transferring it to freezer-safe containers or heavy-duty freezer bags, leaving some room for expansion. It will keep well frozen for 2-3 months without losing much flavor. Avoid freezing the toast with cheese on top—add that fresh when you reheat to maintain texture.

Reheating

When reheating, gently warm the soup on the stovetop over medium-low heat, stirring occasionally to prevent sticking. This helps the flavors meld back together beautifully. If you saved the bread and cheese separately, toast fresh slices and broil the cheese topping just before serving again. Avoid microwaving directly in the container as it can cause uneven heating and toughen the beef. Taking these small steps really revives the dish as if freshly made!

FAQs

Can I use other cuts of beef instead of short ribs?

Absolutely! While short ribs provide a fantastic tender texture and rich flavor, you can substitute with chuck roast or brisket for a similar effect. Just be sure to cook until the meat is tender and shreddable.

Do I have to caramelize the onions for that long?

Caramelizing onions slowly is key to unlocking their sweetness and depth. It may take 15 to 20 minutes, but it’s worth the wait for that signature French onion flavor. Rushing this step can result in sharp, raw onion taste.

Can I prepare this soup ahead of time?

Yes! The flavors often deepen when stored overnight, making it a wonderful make-ahead dish. Just reheat gently before serving and add the toasted bread and cheese topping fresh.

What kind of cheese works best for the topping?

I recommend Swiss or Gruyère for melting quality and nutty flavor, classic in French onion soup. However, Emmental or even a mild aged cheddar are great alternatives depending on your preference.

Is this recipe suitable for a slow cooker?

Definitely. You can brown the ribs and caramelize onions on the stovetop, then transfer everything to a slow cooker and cook on low for about 6-8 hours. This is perfect if you want a hands-off all-day cooking approach.

Conclusion

If you’re craving a bowl of comfort that feels both elegant and deeply nourishing, I can’t recommend this French Onion Beef Short Rib Soup Recipe enough. It’s one of those dishes that brings people together with its warm, layered flavors and effortlessly delicious combination of tender meat and sweet onions. I hope you enjoy making it as much as I do and that it becomes a treasured part of your cooking tradition!