Go Back

French Onion Beef Short Rib Soup

A luxurious, hearty soup marrying slow-braised beef short ribs with the deep caramelized onion flavor of a French Onion soup, topped with melted Gruyère.
Print Recipe
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 4 portions
Course: Main Course, Soup
Cuisine: French, Fusion, Winter
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Beef & Aromatics
  • 3-4 pounds beef short ribs English-cut
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 6 large onions yellow or white, thinly sliced
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 tsp granulated sugar optional
  • 3 cloves garlic minced
  • 1 cup dry red wine e.g. Cabernet Sauvignon
  • 1/4 cup dry sherry optional
  • 8 cups beef stock high-quality
  • 2 bay leaves
  • 3 sprigs fresh thyme
Vegetables
  • 2 pounds Yukon Gold potatoes peeled, 1-inch chunks
  • 4 carrots peeled, 1/2-inch coins
Topping
  • 1 French baguette 1/2-inch slices
  • olive oil for brushing
  • 1 cup Gruyère cheese shredded
  • 1 sprig fresh thyme leaves stripped, for garnish

Equipment

  • Dutch oven or large heavy-bottomed pot
  • Baking sheet
  • Broiler-safe soup bowls
  • Whisk

Method
 

  1. Season short ribs with salt and pepper. Sear them in olive oil in a Dutch oven until browned on all sides. Remove beef and drain excess fat.
  2. Melt butter in the pot. Add onions, 1/2 tsp salt, pepper, and sugar. Cover and cook on low 15 mins. Remove lid and cook, stirring frequently, until onions are deep mahogany-brown and sweet (45-60 mins).
  3. Stir in minced garlic, cook 1 min. Deglaze with red wine and optional sherry, scraping the bottom of the pot. Reduce wine by half.
  4. Return short ribs to the pot. Add beef stock, bay leaves, and fresh thyme. Bring to a simmer, cover tightly, and braise on low for 2.5 to 3 hours until beef is tender.
  5. Remove bay leaves and thyme. Add potatoes and carrots. Cover and simmer 25-30 minutes until vegetables are fork-tender.
  6. While vegetables cook, preheat oven to broil. Toast olive-oil-brushed baguette slices on a baking sheet until golden (8-10 mins).
  7. Remove ribs, shred meat from the bone, discard bones/excess fat. Return shredded beef to the pot. Adjust seasoning with salt and pepper to taste.
  8. Ladle soup into broiler-safe bowls. Top each with 1-2 toasted baguette slices and generous shredded Gruyère. Broil on a baking sheet until cheese is melted and bubbling (2-4 mins). Garnish with fresh thyme and serve.

Notes

Store the soup part (without the topping) separately. The flavor is even better the next day. This soup doesn't freeze well with the potatoes, but the beef and onion base can be frozen for up to 3 months. Make ahead tips included in the article.