The Ultimate French Onion Beef Short Rib Soup: A Cozy, Elegant Meal
This French Onion Beef Short Rib Soup is the ultimate comfort-meets-elegance dish. Slow-simmered beef short ribs and deeply caramelized onions create a rich, savory broth topped with sourdough and melted Gruyère. Cozy, luxurious, and unforgettable, it’s perfect for a special occasion or a hearty weekend meal.
Equipment
- Dutch oven or heavy pot For caramelizing onions and simmering soup
- Sharp chef’s knife For slicing onions
- Oven-safe bowls So the bread and cheese can be baked directly on the soup
Ingredients
- 2 lbs beef short ribs
- 3 large yellow onions, thinly sliced
- 2 tbsp unsalted butter
- 6 cups high-quality beef broth
- 2 tsp fresh thyme leaves
- 2 bay leaves
- 4 slices thick sourdough bread
- 1 cup shredded Gruyère cheese
- Salt and black pepper, to taste
Instructions
- In a Dutch oven, melt butter over medium heat. Add onions with a pinch of salt. Cook low and slow, stirring occasionally, for ~30 minutes until deeply golden and caramelized.
- Season short ribs with salt and pepper. Push onions to the side of the pot and sear ribs on all sides, ~5–7 minutes, until browned.
- Add beef broth, thyme, and bay leaves. Scrape up any browned bits. Bring to a boil, reduce heat, and simmer gently, uncovered, for ~2 hours until ribs are fall-apart tender.
- Preheat oven to 350°F (175°C). Remove bay leaves. Ladle hot soup into 4 oven-safe bowls. Top each with a slice of sourdough and a generous sprinkle of Gruyère.
- Place bowls on a baking sheet. Bake 15–20 minutes until cheese is bubbly and golden brown. Serve immediately.
Notes
Be patient with the onions — low and slow caramelization is key to the flavor. For a shortcut, you can make the soup base a day ahead and reheat before topping with bread and cheese.