Name: French Onion Soup with Tender Beef Short Ribs
Prep time: 20 min
Cook time: 3 h 15 min
Total time: 3 h 35 min
Cuisine: French
Ingredients: 2 lbs beef short ribs; Salt and pepper to taste; 1 tablespoon olive oil; 3 tablespoons unsalted butter; 4 large yellow onions, thinly sliced; 1 teaspoon sugar; 1/2 teaspoon salt; 3 cloves garlic, minced; 1 tablespoon all-purpose flour; 1/2 cup dry white wine or beef broth; 6 cups beef broth; 1 tablespoon Worcestershire sauce; 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme); 1 bay leaf; 1 baguette, sliced; 1 1/2 cups shredded Gruyère cheese; Chopped parsley for garnish (optional)

A hearty, elevated take on the classic French onion soup, this version is slow-cooked with succulent beef short ribs, deeply caramelized onions, and rich, savory broth. Topped with toasted baguette and bubbling Gruyère cheese, it’s the ultimate comfort food with a gourmet twist.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 lbs beef short ribs

Salt and pepper to taste

1 tablespoon olive oil

3 tablespoons unsalted butter

4 large yellow onions, thinly sliced

1 teaspoon sugar

1/2 teaspoon salt

3 cloves garlic, minced

1 tablespoon all-purpose flour

1/2 cup dry white beef broth

1 tablespoon sauce

1 teaspoon fresh thyme leaves (or 1/2 tsp dried)

6 cups beef broth

1 bay leaf

1 baguette, sliced

Chopped parsley for garnish (optional)

1 1/2 cups shredded Gruyère cheese

Directions

I start by seasoning the short ribs with salt and pepper, then searing them in a hot Dutch oven until they’re nicely browned. After setting them aside, I lower the heat and melt the butter to begin the long, slow caramelization of the onions with sugar and salt—this takes about 40-45 minutes but it’s worth every second for that deep, golden flavor.

Once the onions are ready, I stir in garlic and flour, then deglaze the pot with white wine or broth, scraping up all the flavorful bits stuck to the bottom. I return the seared short ribs to the pot along with beef broth, Worcestershire sauce, thyme, and a bay leaf. The soup simmers low and slow for 2.5 to 3 hours until the meat is tender enough to shred.

After removing and shredding the beef, I return it to the soup. Then comes the best part: ladling the soup into oven-safe bowls, topping with baguette slices and a generous sprinkle of Gruyère, and broiling until the cheese is melted and bubbling. I garnish with fresh parsley and serve it hot.

Servings and timing

Servings: 6

Prep Time: 20 minutes

Cook Time: 3 hours 15 minutes

Total Time: 3 hours 35 minutes

Calories per serving: 485 kcal

Variations

Use boneless short ribs to cut down on prep time when shredding the meat.

Swap Gruyère for Swiss or mozzarella if I don’t have it on hand.

Try red wine instead of white for a deeper, bolder flavor.

Make it gluten-free by using gluten-free flour and bread.

Add mushrooms while sautéing onions for extra umami depth.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When reheating, I warm the soup on the stovetop over medium heat until hot. For the cheesy topping, I reassemble in an oven-safe bowl, add fresh bread and cheese, then broil again for 2-3 minutes until bubbly. I don’t recommend freezing this soup with the bread topping, but the broth and meat base freeze well for up to 2 months.

FAQs

What can I use instead of beef short ribs?

I can substitute chuck roast or stew beef, though short ribs add unmatched richness. Whatever cut I use, I make sure it’s well-marbled and cooked until very tender.

Can I make this soup ahead of time?

Yes, I often make it a day ahead—like many soups, the flavor only improves overnight. I just hold off on the bread and cheese topping until right before serving.

Do I have to use a Dutch oven?

Not necessarily. Any heavy-bottomed, oven-safe pot works well. I just make sure it holds heat evenly for proper browning and slow simmering.

Can I make this without wine?

Absolutely. I swap the white wine with extra beef broth for a completely alcohol-free version without sacrificing too much flavor.

What’s the best cheese for topping?

Gruyère is my go-to for its meltability and nutty flavor, but I’ve also had great results with Emmental or even sharp white cheddar in a pinch.

Conclusion

This French Onion Soup with Tender Beef Short Ribs is everything I want in a winter meal—rich, comforting, and deeply satisfying. With its slow-cooked flavor and broiled cheesy top, it’s a dish I come back to when I want to impress or just warm up from the inside out. Whether I serve it as a starter or a main course, it never disappoints.

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