I packed classic French onion soup with fall-apart beef short ribs, deeply caramelized onions, and a bubbling cap of melted cheese. This is the kind of rich, savory bowl that makes every other soup look a little shy.

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I’m obsessed with this Rich French Onion Beef Short Rib Soup because it’s French onion soup with a serious backbone. I love the deep, beefy broth, the silky pile of caramelized yellow onions, and the way tender bone-in beef short ribs turn every spoonful into something bold and messy in the best way.

But the melted Gruyere cheese on top? That’s where I lose all restraint.

It stretches, bubbles, sinks into the broth, and makes me go back for the next bite before I’m done with the first. Rich, savory, dramatic.

Exactly the kind of soup I crave when I want dinner to mean it.

Ingredients

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Short ribs bring the cozy, beefy backbone, plus that fall-apart meat everyone wants.
Kosher salt wakes everything up without making the soup taste harsh.
Black pepper adds a tiny kick so the richness doesn’t feel flat.
Flour helps the broth feel a little thicker and more comforting.
Olive oil gets the beef browned and brings a clean, savory start.
Butter makes the onions silky, sweet, and honestly kind of addictive.
Yellow onions are the whole point, turning jammy, deep, and sweet.
Brown sugar nudges the onions along, basically helping that caramel flavor happen.
Garlic adds warmth, because onion soup without garlic feels a little lonely.
Red wine gives the broth depth, tang, and that slow-cooked restaurant vibe.
Tomato paste adds richness and a little hidden savory punch.
Worcestershire brings salty, tangy magic that makes the beef taste beefier.
Beef stock carries everything, so low-sodium keeps you in control.
Gruyere and Parmesan melt into that bubbly, salty, cheesy top you’ll fight over.

Ingredient Quantities

2 1/2 to 3 pounds bone-in beef short ribs, trimmed

Salt, to taste (kosher recommended)

Freshly ground black pepper, to taste

1 tablespoon all-purpose flour

2 tablespoons olive oil

4 tablespoons unsalted butter

6 large yellow onions, thinly sliced

1 tablespoon brown sugar

4 garlic cloves, minced

1 cup dry red wine

1 tablespoon tomato paste

1 tablespoon Worcestershire sauce

6 to 8 cups low-sodium beef stock

4 fresh thyme sprigs or 1 teaspoon dried thyme

2 bay leaves

1/4 cup dry sherry or brandy, optional

8 thick baguette slices, day-old preferred

2 cups grated Gruyere cheese

1/2 cup grated Parmesan cheese

How to Make this

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1. Pat short ribs dry and season generously with salt and pepper, then lightly dust with 1 tablespoon flour.

2. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat and brown ribs on all sides, working in batches; transfer to a plate.

3. Reduce heat to medium, add 4 tablespoons butter and sliced onions, sprinkle 1 tablespoon brown sugar, and cook, stirring occasionally, until deep golden and caramelized, about 35 to 45 minutes.

4. Stir in minced garlic and cook 1 minute more, then add 1 cup dry red wine to deglaze, scraping up browned bits, and simmer until reduced by about half.

5. Mix in 1 tablespoon tomato paste and 1 tablespoon Worcestershire sauce, cook 1 to 2 minutes to develop flavor.

6. Return short ribs to the pot, pour in 6 to 8 cups low-sodium beef stock to mostly cover, add 4 fresh thyme sprigs or 1 teaspoon dried thyme and 2 bay leaves, bring to a simmer.

7. Cover partially and simmer gently until ribs are very tender and falling off the bone, about 2 to 3 hours; skim fat as needed.

8. Remove ribs, discard bones and bay leaves, shred the meat and return to the soup; stir in 1/4 cup dry sherry or brandy if using, adjust seasoning with salt and pepper.

9. Preheat broiler. Arrange 8 thick baguette slices on a baking sheet, toast until lightly crisp, then top each slice with a mix of 2 cups grated Gruyere and 1/2 cup grated Parmesan. Broil until cheese is melted and bubbly.

10. Ladle soup into bowls, float one cheesy baguette slice on each bowl, garnish with additional thyme if desired, and serve immediately.

Equipment Needed

1. Large Dutch oven or heavy ovenproof pot
2. Chef knife
3. Cutting board
4. Tongs
5. Large wooden spoon or heatproof spatula
6. Measuring cups and spoons
7. Baking sheet
8. Box grater for the cheeses
9. Ladle

FAQ

How long does this soup take to make and what is the best way to cook the short ribs?
Plan for about 3 to 3 1/2 hours total. Brown the short ribs, braise them with wine and aromatics until fork tender, then remove meat from bones and shred back into the finished soup.

Can I use boneless short ribs or another cut of beef?
Yes. Boneless short ribs work though bone in adds extra depth of flavor. Chuck roast is a good substitute but adjust braising time until meat is tender.

How do I get deeply caramelized onions without burning them?
Cook low and slow in a mixture of butter and oil, stirring often. Add a pinch of brown sugar and a splash of water or a lid if they stick. Patience is key for rich color and sweet flavor.

What can I substitute for Gruyere and sherry if I do not have them?
For Gruyere use a good melting Swiss or a mixture of fontina and mozzarella. For sherry use brandy or a splash of extra red wine, added near the end of cooking.

How do I prevent the bread from getting soggy under the cheese?
Toast baguette slices until crisp before topping with cheese. Place them on the soup just before broiling so the bread crisps and the cheese melts quickly.

How should I store leftovers and how long do they keep?
Cool to room temperature and refrigerate in an airtight container for up to 3 days. Reheat gently on the stove, adding a little stock if needed. Soup also freezes well for up to 3 months.

Rich French Onion Beef Short Rib Soup Recipe Substitutions and Variations

Beef short ribs: chuck roast cut into large chunks, bone-in beef shank for deeper marrow flavor, or oxtail for gelatinous richness
Dry red wine: extra beef stock plus 1 tablespoon balsamic vinegar for acidity, dry vermouth, or nonalcoholic red wine
Gruyere cheese: Comté, Emmental, or a sharp young Swiss for similar melt and nuttiness
Baguette slices: day-old ciabatta, sourdough rounds, or a sturdy country loaf

Pro Tips

1. Brown the short ribs well in batches so you get a deep crust on each piece. That crust is where most of the meaty flavor lives, and it pays off in the finished soup. Wipe the pan between batches if residue is burning, then add fresh oil.

2. Be patient with the onions. Cook them low and slow until very deeply golden; the natural sweetness they develop is what makes the broth taste rich and rounded. If they start to stick, splash a little of the wine or stock to lift the fond instead of turning up the heat.

3. Skim fat periodically while the ribs simmer, but don’t remove all of it. Leaving a little fat carries flavor and gives the broth a silky mouthfeel. Chill a small amount of reserved broth if you want to remove excess fat easily later.

4. Toast the baguette and melt the cheese right before serving so the bread stays crisp under the cheese but doesn’t get soggy in the soup. If making ahead, keep the toasted cheesy toasts in a warm oven for a few minutes rather than broiling at the last second, which can overbake them.

Rich French Onion Beef Short Rib Soup Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

850

kcal

Equipment: 1. Large Dutch oven or heavy ovenproof pot
2. Chef knife
3. Cutting board
4. Tongs
5. Large wooden spoon or heatproof spatula
6. Measuring cups and spoons
7. Baking sheet
8. Box grater for the cheeses
9. Ladle

Ingredients

2 1/2 to 3 pounds bone-in beef short ribs, trimmed
Salt, to taste (kosher recommended)
Freshly ground black pepper, to taste
1 tablespoon all-purpose flour
2 tablespoons olive oil
4 tablespoons unsalted butter
6 large yellow onions, thinly sliced
1 tablespoon brown sugar
4 garlic cloves, minced
1 cup dry red wine
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
6 to 8 cups low-sodium beef stock
4 fresh thyme sprigs or 1 teaspoon dried thyme
2 bay leaves
1/4 cup dry sherry or brandy, optional
8 thick baguette slices, day-old preferred
2 cups grated Gruyere cheese
1/2 cup grated Parmesan cheese

Directions

Pat short ribs dry and season generously with salt and pepper, then lightly dust with 1 tablespoon flour.
Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat and brown ribs on all sides, working in batches; transfer to a plate.
Reduce heat to medium, add 4 tablespoons butter and sliced onions, sprinkle 1 tablespoon brown sugar, and cook, stirring occasionally, until deep golden and caramelized, about 35 to 45 minutes.
Stir in minced garlic and cook 1 minute more, then add 1 cup dry red wine to deglaze, scraping up browned bits, and simmer until reduced by about half.
Mix in 1 tablespoon tomato paste and 1 tablespoon Worcestershire sauce, cook 1 to 2 minutes to develop flavor.
Return short ribs to the pot, pour in 6 to 8 cups low-sodium beef stock to mostly cover, add 4 fresh thyme sprigs or 1 teaspoon dried thyme and 2 bay leaves, bring to a simmer.
Cover partially and simmer gently until ribs are very tender and falling off the bone, about 2 to 3 hours; skim fat as needed.
Remove ribs, discard bones and bay leaves, shred the meat and return to the soup; stir in 1/4 cup dry sherry or brandy if using, adjust seasoning with salt and pepper.
Preheat broiler. Arrange 8 thick baguette slices on a baking sheet, toast until lightly crisp, then top each slice with a mix of 2 cups grated Gruyere and 1/2 cup grated Parmesan. Broil until cheese is melted and bubbly.
Ladle soup into bowls, float one cheesy baguette slice on each bowl, garnish with additional thyme if desired, and serve immediately.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.