French Onion Beef Short Rib Soup – Comfort in Every Spoonful
There are soups that fill your belly, and then there are soups that feed your soul. This French Onion Beef Short Rib Soup does both — it’s rich, savory, deeply flavorful, and made with love. The melt-in-your-mouth short ribs, the sweetness of caramelized onions, and the warm broth come together to create a bowl of pure comfort. Serve it with garlicky cheesy bread, and you have a meal that feels like a hug in a bowl.
Ingredients:
For the soup:
- 2 tablespoons olive oil
- 500 grams (about 1 lb) beef short ribs
- 4 large onions, thinly sliced
- 4 garlic cloves, minced
- 1 teaspoon brown sugar
- 1 tablespoon all-purpose flour
- 1/2 cup red wine or balsamic vinegar (optional)
- 6 cups (1.5 liters) beef broth
- 2 sprigs fresh thyme
- 1 bay leaf
- Salt and freshly ground black pepper to taste
For the cheesy garlic bread (optional but highly recommended):
- Baguette or crusty bread, sliced
- 2 tablespoons butter
- 1 garlic clove, halved
- 1 cup shredded Gruyère or mozzarella cheese
Step-by-Step Instructions:
1. Sear the Short Ribs
In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat.
Add the beef short ribs and sear on all sides until well browned, about 4–5 minutes per side.
Remove the ribs and set them aside.
2. Caramelize the Onions
In the same pot, add the sliced onions and reduce heat to medium-low.
Sprinkle with a pinch of salt and the brown sugar.
Cook slowly, stirring frequently, for 30–40 minutes, until the onions become golden brown and jammy.
3. Add Garlic and Flour
Stir in the minced garlic and cook for another minute.
Sprinkle the flour over the onions and stir well, cooking for 2–3 minutes to remove the raw flour taste.
4. Deglaze with Wine or Vinegar
Pour in the wine (or balsamic vinegar, if using) and stir to deglaze the pan, scraping up the browned bits from the bottom.
Let it simmer for 2–3 minutes until slightly reduced.
5. Simmer the Soup
Return the seared short ribs to the pot.
Add the beef broth, thyme, and bay leaf. Bring everything to a gentle boil, then reduce heat to low.
Cover and simmer for 2–3 hours, until the meat is fall-apart tender.
(If using a pressure cooker or Instant Pot, cook on high pressure for about 45 minutes.)
6. Make the Cheesy Garlic Bread
While the soup simmers, preheat your oven to 375°F (190°C).
Rub the sliced bread with garlic, spread butter on top, and sprinkle with cheese.
Toast in the oven until the cheese is melted and bubbly.
7. Finish and Serve
Remove the short ribs from the soup and shred the meat, discarding bones.
Return the meat to the pot and adjust salt and pepper to taste.
Ladle the soup into bowls, top with cheesy bread, or serve it on the side.
Tips for Best Results:
- Low and slow is key – caramelizing the onions properly adds deep flavor.
- Wine adds richness, but if you don’t use alcohol, balsamic vinegar works beautifully.
- Let it rest – the soup tastes even better the next day as the flavors deepen overnight.
Why You’ll Love This Recipe:
- Hearty and filling with tender chunks of beef
- Layers of flavor from the sweet onions and savory broth
- Comfort food at its finest – warm, rich, and deeply satisfying
- Perfect for cold nights, cozy weekends, or when you need something extra nourishing
This French Onion Beef Short Rib Soup isn’t just a recipe — it’s a memory in the making. Serve it with love, and it’ll become one of your most requested comfort dishes.
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