French Onion Beef Short Rib Soup

Why You’ll Love This Recipe

I keep coming back to this recipe because it feels luxurious but is still straightforward to make. I enjoy how the onions turn sweet and golden over time, how the short ribs become fall-apart tender, and how the cheesy toast melts into the soup. I also like that it works beautifully for cozy family dinners or when I want something impressive for guests.

Ingredients

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

2 pounds beef short ribs, boneless
4 large yellow onions, thinly sliced
6 cups beef broth, low-sodium
1 cup dry red wine
4 cloves garlic, minced
2 bay leaves
4 sprigs fresh thyme
2 tablespoons Worcestershire sauce
1 ½ cups Gruyère cheese, shredded
1 French baguette, sliced
3 tablespoons butter
2 tablespoons olive oil
Salt and pepper to taste
Fresh parsley, for garnish (optional)

Directions

I start by patting the beef short ribs dry and seasoning them with salt and pepper. I sear them in olive oil over medium-high heat until they’re browned on all sides, then set them aside.

In the same pot, I add the butter and sliced onions. I cook them on medium heat, stirring often, until they’re deeply caramelized and golden, which usually takes about 30 to 40 minutes.

Once the onions are ready, I add the garlic and cook it just until fragrant. I pour in the red wine to deglaze the pot, scraping up all the flavorful browned bits, and let it simmer for a few minutes.

I return the short ribs to the pot, then add the beef broth, bay leaves, thyme, and Worcestershire sauce. I bring everything to a boil, lower the heat, and let it simmer covered until the ribs are very tender.

After cooking, I remove the ribs, shred the meat, and return it to the soup. I season everything to taste with salt and pepper.

For serving, I toast the baguette slices, rub them lightly with garlic, top them with Gruyère, and broil until melted. I ladle the soup into oven-safe bowls, place the cheesy toast on top, and broil until the cheese is bubbly and golden.

Servings and Timing

I usually get about 6 generous servings from this recipe.
Prep time is around 25 minutes, and the cooking time is about 3 hours and 15 minutes, making the total time approximately 3 hours and 40 minutes.

Variations

When I want extra depth, I use bone-in short ribs and remove the bones after cooking. I sometimes add a splash of sherry instead of red wine for a slightly different flavor. If I’m short on time, I serve the soup with the cheese toast on the side instead of broiling it on top.

Storage/Reheating

I store leftover soup in an airtight container in the refrigerator for up to three days. When reheating, I warm it gently on the stovetop. I always make the cheese toast fresh so it stays crisp and melty.

FAQs

Can I make this soup ahead of time?

I often make the soup a day ahead because the flavors deepen overnight. I just wait to add the cheesy toast until I’m ready to serve.

What’s the best onion to use?

I prefer yellow onions because they caramelize beautifully and develop a balanced sweetness.

Can I freeze this soup?

I freeze the soup without the bread and cheese topping. It keeps well for up to three months when stored properly.

Is there a substitute for Gruyère?

I sometimes use Swiss cheese or a mix of mozzarella and Parmesan when Gruyère isn’t available.

Can I make this without wine?

When I skip the wine, I add a little extra beef broth and a splash of balsamic vinegar for depth.

Conclusion

This French Onion Beef Short Rib Soup is one of my favorite cold-weather recipes. I love how it combines slow-cooked comfort with rich, layered flavors, and every spoonful feels satisfying and special.