Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

French Onion Beef Short Rib Soup: Your Cozy Comfort Delight Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 59 reviews
  • Author: Elina
  • Prep Time: 30 minutes
  • Cook Time: 2 hours 30 minutes
  • Total Time: 3 hours
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Baking
  • Cuisine: French

Description

French Onion Beef Short Rib Soup is a warm, comforting dish featuring tender, slow-braised beef short ribs simmered in a rich caramelized onion broth, finished with toasted French baguette slices and melted Gruyère cheese—perfect for cozy evening meals.

Ingredients

Scale

For the Soup

  • 3 pounds Beef Short Ribs
  • 2 tablespoons Olive Oil for searing
  • 4 large Onions, sliced
  • 4 cloves Garlic, minced
  • 1 tablespoon Fresh Thyme (optional)
  • 2 sprigs Fresh Rosemary (or less if using dried)
  • 8 cups Beef Broth (low-sodium recommended)
  • 1 cup Dry White Wine (or additional broth)
  • 2 tablespoons Worcestershire Sauce (gluten-free if necessary)
  • Salt, to taste
  • Pepper, to taste

For Serving

  • 1 loaf French Baguette, toasted
  • 1 cup Gruyère Cheese, shredded

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for slow braising the short ribs.
  2. Sear the Short Ribs: Heat olive oil in an oven-safe pot over medium-high heat. Season the beef short ribs with salt and pepper. Sear them for 3-4 minutes per side until they develop a beautiful brown crust. Remove and set aside.
  3. Caramelize the Onions: In the same pot, add the sliced onions and cook on medium heat for 20-25 minutes until they turn a deep golden brown and develop a rich sweet flavor.
  4. Add Garlic and Herbs: Stir in the minced garlic, fresh thyme, and rosemary. Cook for another 2 minutes to release their aromas.
  5. Deglaze with Wine: Pour in the dry white wine to deglaze the pot, scraping up brown bits from the bottom. Let it simmer for 5 minutes to reduce slightly.
  6. Braise the Short Ribs: Return the seared short ribs to the pot. Add the beef broth and Worcestershire sauce. Stir gently, cover the pot, and transfer it to the preheated oven. Bake for 2 to 2.5 hours until the meat is tender and falling off the bone.
  7. Shred the Meat: Carefully remove the short ribs from the pot. Using two forks, shred the meat, discarding bones and excess fat. Return the shredded beef to the soup pot.
  8. Prepare the Baguette: Preheat your broiler. Slice the French baguette and broil the slices for 1-2 minutes per side until golden brown and crisp.
  9. Assemble and Broil: Ladle the soup into bowls, top each with toasted baguette slices, and sprinkle Gruyère cheese on top. Place the bowls under the broiler for 2-3 minutes until the cheese is melted, bubbly, and slightly browned.
  10. Serve: Carefully remove from the broiler and serve the soup hot for a delicious and comforting meal.

Notes

  • Make sure to caramelize the onions well for a rich and deeply flavored soup base.
  • Use low-sodium beef broth to better control saltiness in the final dish.
  • Dry white wine can be substituted with extra broth if avoiding alcohol.
  • The slow braising time ensures tender, flavorful meat—do not rush this step.
  • Gruyère cheese can be substituted with Swiss or Emmental if preferred.
  • Leftover soup keeps well refrigerated for up to 3 days and tastes even better the next day.

Find it online: https://recipes.mbeams.com/french-onion-beef-short-rib-soup-your-cozy-comfort-delight-recipe/