This French Onion Beef Short Rib Soup is rich, comforting, and layered with deep flavors. The combination of tender beef short ribs, caramelized onions, and melty cheese over toasted bread makes this a hearty dish I love preparing when I want something truly satisfying.

Why You’ll Love This Recipe

I like how this soup takes a classic French onion base and elevates it with succulent beef short ribs. The long simmering creates a broth that’s deeply flavored, slightly tangy from balsamic vinegar, and aromatic from fresh thyme. I enjoy serving it as a full meal since it’s hearty enough to stand on its own, especially with the cheesy bread topping.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 tablespoons olive oil
1 pound beef short ribs
4 large onions, thinly sliced
4 cloves garlic, minced
6 cups beef broth
1 tablespoon balsamic vinegar
1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
1 bay leaf
Salt and pepper to taste
4 slices of French bread
1 cup shredded Swiss or Gruyère cheese

Directions

1. I heat the olive oil in a large pot over medium-high heat. I add the short ribs and sear them on all sides until browned, then set them aside.

2. In the same pot, I cook the onions for about 10 minutes until they caramelize.

3. I stir in the garlic and let it cook for about a minute until fragrant.

4. I pour in the beef broth, balsamic vinegar, thyme, and bay leaf. Once it comes to a boil, I lower the heat to a simmer and return the short ribs to the pot, covering it.

5. I let the soup simmer for 2 to 3 hours until the ribs are tender and fall off the bone.

6. While the soup simmers, I toast the French bread under the broiler until golden.

7. I remove the short ribs, shred the meat, and return it to the soup. I season with salt and pepper to taste.

8. I ladle the soup into bowls, place a toasted bread slice on top, and sprinkle cheese generously.

9. I place the bowls under the broiler for 1 to 2 minutes until the cheese melts and bubbles.

Servings And Timing

This recipe makes 4 servings. The cooking time is about 2 to 3 hours. Each serving has approximately 620 calories, making it a filling meal on its own.

Variations

I sometimes use bone-in chuck roast instead of short ribs for a slightly different texture but the same rich flavor. I also like swapping Gruyère with provolone or mozzarella for a different cheesy finish. For a lighter version, I reduce the bread portion or skip the broiler step and serve the soup with crusty bread on the side.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When I reheat, I simmer the soup on the stove over low heat until warmed through. If I want the bread-and-cheese topping again, I re-toast bread and melt fresh cheese under the broiler before serving.

FAQs

1. Can I make this soup ahead of time?

Yes, I often make it the day before because the flavors deepen overnight. I just reheat and add the bread and cheese topping when serving.

2. What kind of onions work best for this soup?

I usually go with yellow onions because they caramelize beautifully, but sweet onions also work well if I want a milder flavor.

3. Can I freeze this soup?

Yes, I freeze the soup without the bread and cheese topping for up to 2 months. When I’m ready to enjoy it, I thaw it overnight and reheat gently.

4. Do I have to use beef short ribs?

Not necessarily. I sometimes substitute with stew beef or chuck roast, but the short ribs give the best depth of flavor and tenderness.

5. Can I use chicken broth instead of beef broth?

I don’t recommend it since beef broth enhances the rich, meaty flavor, but in a pinch, chicken broth can work—it just won’t taste as deep.

Conclusion

I love making this French Onion Beef Short Rib Soup when I want something cozy yet impressive. The caramelized onions, slow-simmered beef, and gooey melted cheese make every bite feel indulgent. It’s a dish I turn to when I want to bring comfort and warmth to the table.