This comforting soup brings together the rich sweetness of deeply caramelized onions and the luxurious tenderness of slow-braised beef short ribs. Finished with a savory broth and melted cheese topping, it’s a hearty, restaurant-worthy dish that feels both cozy and refined.
Why You’ll Love This Recipe
This soup delivers incredible depth of flavor from simple ingredients through patient cooking. The beef short ribs become melt-in-your-mouth tender while enriching the broth, and the caramelized onions add natural sweetness without any added sugar. It’s satisfying, warming, and perfect for special dinners or relaxed weekends.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Beef short ribs, bone-in: 900 g
Olive oil: 2 tablespoons
Unsalted butter: 2 tablespoons
Yellow onions, thinly sliced: 1.2 kg (about 6 large onions)
Garlic cloves, minced: 4
All-purpose flour: 1 tablespoon
Beef broth: 1.8 liters
Water: 500 ml
Bay leaves: 2
Fresh thyme sprigs: 4
Salt: 1½ teaspoons (adjust to taste)
Black pepper: 1 teaspoon
Sugar: ½ teaspoon (optional, to help caramelization)
Baguette, sliced: 12 slices
Grated halal-friendly cheese (such as Swiss or Gruyère-style): 200 g
Directions
Season the beef short ribs evenly with salt and black pepper.
Heat olive oil in a large heavy-bottomed pot over medium-high heat. Sear the short ribs on all sides until deeply browned, about 3 to 4 minutes per side. Remove and set aside.
In the same pot, melt the butter and add the sliced onions. Cook over medium heat, stirring frequently, for 35 to 45 minutes until the onions are deeply golden and caramelized. Add the sugar during the last 10 minutes if needed.
Stir in the garlic and cook for 1 minute until fragrant. Sprinkle in the flour and cook for another minute, stirring constantly.
Return the beef short ribs to the pot. Add beef broth, water, bay leaves, and thyme. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 2½ to 3 hours until the meat is very tender.
Remove the short ribs, shred the meat, and discard bones and excess fat. Return the meat to the soup and adjust seasoning with salt and pepper.
Toast the baguette slices until lightly crisp. Ladle soup into oven-safe bowls, top with toasted bread and grated cheese, then broil until the cheese is melted and bubbly.
Servings and timing
Servings: 6
Preparation time: 20 minutes
Cooking time: 3 hours
Total time: approximately 3 hours 20 minutes
Variations
You can add sliced mushrooms during the last 15 minutes of onion caramelization for an earthier flavor.
For a lighter version, reduce the cheese topping or serve the soup without broiling.
Fresh rosemary can replace thyme for a slightly different herbal note.
Storage/Reheating
Store the soup (without bread and cheese) in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop over medium-low heat until hot.
Add fresh bread and cheese just before serving for best texture.
FAQs
Can I make this soup ahead of time?
Yes, the flavor improves after a day. Store the soup and add bread and cheese when ready to serve.
What cut of beef can replace short ribs?
Beef chuck works well, though it will be slightly less rich than short ribs.
Do I need bone-in short ribs?
Bone-in ribs provide more flavor, but boneless short ribs can also be used.
How do I know when onions are properly caramelized?
They should be deep golden brown, very soft, and sweet, not pale or burned.
Can I freeze this soup?
Yes, freeze without bread and cheese for up to 3 months.
Is sugar necessary for caramelizing onions?
No, it’s optional and only helps speed up browning if onions are slow to caramelize.
What cheese works best for topping?
Swiss-style or Gruyère-style halal-friendly cheeses melt beautifully and taste classic.
Can I make this in a slow cooker?
Yes, after caramelizing onions and searing beef, cook on low for 8 hours.
How thick should the soup be?
It should be brothy but rich, not overly thick.
Can I make it dairy-free?
Yes, omit butter and cheese and use extra olive oil instead.
Conclusion
French Onion Beef Short Rib Soup is a deeply satisfying dish that rewards patience with remarkable flavor. Whether served for a family dinner or a cozy gathering, it’s a timeless recipe that feels indulgent yet comforting every time it’s made.
French Onion Beef Short Rib Soup is a comforting, slow-cooked dish that combines caramelized onions, tender beef short ribs, and a savory broth topped with melty cheese and toasted baguette for a luxurious, cozy experience.
Author:Sophia
Prep Time:20 minutes
Cook Time:3 hours
Total Time:3 hours 20 minutes
Yield:6 servings
Category:Soup
Method:Stovetop, Broiling
Cuisine:French American
Diet:Halal
Ingredients
900 g beef short ribs, bone-in
2 tablespoons olive oil
2 tablespoons unsalted butter
1.2 kg yellow onions, thinly sliced (about 6 large)
4 garlic cloves, minced
1 tablespoon all-purpose flour
1.8 liters beef broth
500 ml water
2 bay leaves
4 fresh thyme sprigs
1½ teaspoons salt (adjust to taste)
1 teaspoon black pepper
½ teaspoon sugar (optional, to aid caramelization)
12 slices baguette
200 g grated halal-friendly Swiss or Gruyère-style cheese
Instructions
Season beef short ribs with salt and pepper. Heat olive oil in a large pot over medium-high heat and sear ribs 3–4 minutes per side. Remove and set aside.
Add butter to the pot and melt. Add sliced onions and cook over medium heat, stirring often, for 35–45 minutes until deeply caramelized. Add sugar in the last 10 minutes if needed.
Stir in garlic and cook for 1 minute. Sprinkle in flour and stir constantly for 1 more minute.
Return seared short ribs to the pot. Add beef broth, water, bay leaves, and thyme. Bring to a boil, then lower heat, cover, and simmer for 2½ to 3 hours until beef is very tender.
Remove short ribs, shred the meat, discard bones and excess fat, then return meat to soup. Adjust seasoning.
Toast baguette slices. Ladle soup into oven-safe bowls, top with toasted bread and grated cheese, then broil until cheese is melted and bubbly. Serve hot.
Notes
For deeper flavor, let soup sit overnight and reheat the next day.
Use bone-in short ribs for the richest broth.
Add mushrooms with the onions for more umami depth.
Skip broiling and serve with cheese-topped toast on the side for a simpler version.
Freeze the soup base without bread or cheese for up to 3 months.
