This French Onion Beef Short Rib Soup is a luxurious twist on the classic French onion soup. It features melt-in-your-mouth beef short ribs simmered slowly with sweet caramelized onions, garlic, herbs, and a splash of balsamic vinegar for depth. The rich broth is topped with toasted French bread and a generous layer of melted Gruyère cheese, creating a golden, bubbly crown that makes every spoonful unforgettable. It’s the kind of dish that feels like a warm hug — perfect for chilly evenings, special gatherings, or when you want to impress with minimal fuss and maximum flavor.
Ingredients:
For the Soup:
- 2 tablespoons olive oil
- 1 pound beef short ribs
- Salt and black pepper to taste
- 4 large yellow onions, thinly sliced
- 4 cloves garlic, minced
- 6 cups beef broth
- 1 tablespoon balsamic vinegar
- 1 teaspoon fresh thyme (or ½ tsp dried thyme)
- 1 bay leaf
- Optional: ½ cup dry white wine (for extra depth)
For the Topping:
- 4 slices French baguette
- 1 cup shredded Gruyère cheese (or Swiss cheese)
- Fresh parsley (for garnish)
Instructions:
1. Sear the Short Ribs:
Heat olive oil in a large pot or Dutch oven over medium-high heat. Season the short ribs with salt and pepper, then sear them for 4–5 minutes per side until browned. Remove and set aside.
2. Caramelize the Onions:
In the same pot, add a bit more oil if needed. Toss in the sliced onions and cook over medium heat for 20–25 minutes, stirring occasionally, until they’re deeply golden and caramelized. Add garlic and cook for another 2 minutes.
3. Build the Broth:
Return the short ribs to the pot. Pour in beef broth, balsamic vinegar, thyme, bay leaf, and wine (if using). Stir gently, scraping up any browned bits from the bottom. Bring to a boil, then reduce heat to low and cover. Simmer for 1.5 to 2 hours, until the ribs are tender and falling off the bone.
4. Shred the Beef:
Remove the short ribs and discard bones. Shred the meat and return it to the pot. Simmer uncovered for another 10 minutes to let the flavors meld.
5. Prepare the Toast:
While the soup finishes, preheat your oven to 400°F (200°C). Arrange baguette slices on a baking sheet and toast for 5–7 minutes until crisp. Top each slice with shredded Gruyère and broil for 2–3 minutes until bubbly and golden.
6. Serve:
Ladle the soup into oven-safe bowls. Float a cheesy toast on top of each bowl. Garnish with fresh parsley and serve immediately.
💡 Tips & Variations:
- Make it heartier: Add baby carrots or mushrooms during the simmer for extra texture.
- Slow cooker option: After searing and caramelizing, transfer everything to a slow cooker and cook on low for 6–8 hours.
- Cheese swap: Try sharp cheddar or provolone if Gruyère isn’t available.
- Gluten-free twist: Use gluten-free bread and check broth labels.
This soup is a showstopper, My — rich, cozy, and layered with flavor. Want to pair it with a tropical salad or follow it up with a sugar-free dessert? I’ve got just the thing to round out your menu!