French Onion Beef Short Rib Soup is a hearty and flavorful dish that elevates the classic French onion soup by incorporating tender beef short ribs. The slow-cooked short ribs infuse the broth with rich, savory flavors, while the caramelized onions add a touch of sweetness. Topped with crusty bread and melted Gruyère cheese, this soup offers a comforting and satisfying meal, perfect for chilly evenings. Its depth of flavor and satisfying texture make it a standout dish that combines the best of French onion soup with the richness of beef short ribs.

Ingredients

For the Soup:

• 2 lbs beef short ribs (bone-in)
  
  

• 3 large yellow onions, thinly sliced
  
  

• 4 tablespoons unsalted butter
  
  

• 1 tablespoon olive oil
  
  

• 3 garlic cloves, minced
  
  

• 6 cups beef broth
  
  

• 1 tablespoon Worcestershire sauce
  
  

• 1 bay leaf
  
  

• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
  
  

• Salt and pepper, to taste
  
  

For the Topping:

• 6 slices of baguette or crusty bread, toasted
  
  

• 1½ cups shredded Gruyère or Swiss cheese
  
  

Directions

1. Sear the Beef Short Ribs:
   
   

   • Heat olive oil in a Dutch oven over medium-high heat.
     
     

   • Season the short ribs with salt and pepper, then sear them on all sides until browned, about 3–4 minutes per side.
     
     

   • Remove the short ribs and set aside.
     
     

2. Caramelize the Onions:
   
   

   • Reduce the heat to medium and add the butter to the same pot.
     
     

   • Add the sliced onions and cook, stirring occasionally, for 25–30 minutes until golden and caramelized.
     
     

   • Stir in the minced garlic and cook for an additional 1–2 minutes.
     
     

3. Build the Soup:
   
   

   • Return the short ribs to the pot and add the beef broth, Worcestershire sauce, bay leaf, and thyme.
     
     

   • Bring to a simmer, then reduce the heat to low and cover.
     
     

   • Simmer for 2–3 hours, or until the short ribs are tender and falling off the bone.
     
     

   • Remove the short ribs and shred the meat. Discard the bones and return the meat to the pot.
     
     

4. Prepare the Topping:
   
   

   • Preheat your broiler.
     
     

   • Ladle the soup into oven-safe bowls.
     
     

   • Place a slice of toasted baguette on top of each bowl and sprinkle generously with shredded Gruyère cheese.
     
     

   • Place the bowls under the broiler for 2–3 minutes, or until the cheese is melted and bubbly.
     
     

5. Serve and Enjoy:
   
   

   • Carefully remove the bowls from the oven and serve hot, garnished with a sprinkle of fresh thyme if desired.
     
     

Nutritional Information (per serving)

• Calories: Approximately 708 kcal
  
  

• Protein: 48 g
  
  

• Fat: 37 g
  
  

  • Saturated Fat: 15 g
    
    

• Carbohydrates: 39 g
  
  

  • Fiber: 3 g
    
    

  • Sugars: 7 g
    
    

• Sodium: 993 mg
  
  

• Cholesterol: 136 mg