A cozy soup that blends caramelized onions and slow-cooked short ribs.
introduction
This French Onion Beef Short Rib Soup is warm and full of flavor. It mixes sweet caramelized onions with tender short ribs and a rich broth. If you like hearty beef soups, try our old-fashioned vegetable beef soup too for another classic taste.
why make this recipe
Make this soup when you want a filling meal that feels special but is easy to make. The long cook time turns the short ribs very tender and makes the broth deep and rich. If you enjoy creamy, savory bowls, you might also like a lighter soup like the bacon-cheddar gnocchi soup for a different style.
how to make French Onion Beef Short Rib Soup
Start by caramelizing the onions slowly. Brown the short ribs next to add meat flavor. Then simmer the ribs in beef broth with herbs until the meat falls from the bone. For a lighter broth idea, you can look at methods used in a simple cauliflower soup and adapt the broth thickness to your taste.
Ingredients :
- 2 pounds beef short ribs
- 4 large onions, thinly sliced
- 4 cups beef broth
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon thyme
- 1 bay leaf
- 4 slices of French bread
- 1 cup shredded cheese (such as Gruyère or mozzarella)
Directions :
- In a large pot, heat the olive oil over medium heat.
- Add the sliced onions and salt, and cook until they are caramelized, about 30 minutes.
- Add the beef short ribs and cook until browned on all sides.
- Pour in the beef broth and add thyme, bay leaf, black pepper.
- Bring to a simmer, cover, and let it cook for about 2 hours until the ribs are tender.
- Preheat the oven to broil.
- Toast the French bread slices in the oven until golden brown.
- Ladle the soup into bowls, place a slice of toasted bread on top, and sprinkle with cheese.
- Broil the bowls in the oven until the cheese is melted and bubbly.
- Serve hot and enjoy!
how to serve French Onion Beef Short Rib Soup
Serve the soup hot in oven-safe bowls so you can broil the cheese on top. Add extra thyme or fresh parsley for color. Serve with a green salad or roasted vegetables on the side, or pair with a simple rice dish like cheesy queso ground beef and rice for a hearty meal.
how to store French Onion Beef Short Rib Soup
Let the soup cool to room temperature before storing. Put it in airtight containers and keep in the fridge for up to 3 days. You can freeze the soup for up to 3 months; thaw in the fridge overnight before reheating. Reheat on the stove over low heat until hot.
tips to make French Onion Beef Short Rib Soup
- Cook the onions low and slow for the best sweet flavor.
- Brown the short ribs well to add deep flavor to the broth.
- Remove bones and shred the meat after cooking for easy eating.
- If the broth is too thin, simmer uncovered to reduce and thicken. For thickening ideas, see a creamy approach like this copycat Outback potato soup.
- Use Gruyère if you can for a true French onion taste, or mozzarella for a milder melt.
variation (if any)
- Add a splash of red wine when you add the broth for more depth.
- Swap short ribs for beef chuck if you need a cheaper cut.
- Use vegetable broth and omit meat for a vegetarian-style onion soup (not the same name, but similar flavor from the onions).
FAQs
Q: Can I use beef bones instead of short ribs?
A: Yes. Beef bones or chuck work, but short ribs add more meat and richness.
Q: How long do I need to caramelize the onions?
A: About 30 minutes on medium-low heat. Stir often so they do not burn.
Q: Can I make this in a slow cooker?
A: Yes. Brown onions and ribs first, then transfer to a slow cooker with broth and herbs and cook on low for 6–8 hours.
Q: Can I skip the broil step with cheese?
A: Yes. You can add cheese directly to each bowl and melt it in the oven, or skip cheese if you prefer.
Q: Is this soup good for meal prep?
A: Yes. The flavor often improves after a day in the fridge, so it is great for meal prep.
French Onion Beef Short Rib Soup
Ingredients
Method
- In a large pot, heat the olive oil over medium heat.
- Add the sliced onions and salt, and cook until they are caramelized, about 30 minutes.
- Add the beef short ribs and cook until browned on all sides.
- Pour in the beef broth and add thyme, bay leaf, and black pepper.
- Bring to a simmer, cover, and let it cook for about 2 hours until the ribs are tender.
- Preheat the oven to broil.
- Toast the French bread slices in the oven until golden brown.
- Ladle the soup into bowls, place a slice of toasted bread on top, and sprinkle with cheese.
- Broil the bowls in the oven until the cheese is melted and bubbly.
- Serve hot and enjoy!