ADVERTISEMENT

Print Options:

French Onion Beef Short Rib Soup

Yields5 ServingsPrep Time30 minsCook Time3 hrs 30 minsTotal Time4 hrs

The ultimate fusion of French onion soup and braised beef short ribs, topped with a blistered Gruyère crust.

French Onion Beef Short Rib Soup

The Short Ribs

 34 lbs bone-in beef short ribs, English cut
 2 tsp kosher salt, plus more to taste
 1 tsp black pepper
 2 tbsp neutral oil (avocado or canola)

The French Onion Base

 4 lbs yellow onions (about 6 large), thinly sliced
 4 tbsp unsalted butter
 1 tbsp olive oil
 1 tsp sugar
 4 cloves garlic, minced
 1 tbsp fresh thyme leaves (or 1 tsp dried)
 2 bay leaves
 1 cup dry white wine or dry sherry
 6 cups beef broth, low sodium
 2 tbsp Worcestershire sauce
 Salt and white pepper to taste

For the Gruyère Crust

 1 baguette, sliced into ½-inch rounds
 2 cups Gruyère cheese, freshly grated
 ½ cup Swiss cheese, grated (optional, for extra melt)
1

Pat short ribs completely dry with paper towels. Season all sides generously with salt and pepper.

2

Heat oil in a large Dutch oven (at least 6 quarts) over medium-high heat until shimmering. Sear ribs in batches — 3–4 minutes per side — until deep mahogany all over. Do not crowd the pan. Remove ribs and set aside.

3

In the same Dutch oven over medium heat, melt butter with olive oil. Add all sliced onions and toss to coat. Add ½ tsp salt and 1 tsp sugar.

4

Cook onions 45–55 minutes, stirring and scraping every 5–8 minutes, until deeply caramelized and mahogany in color. If the bottom starts to burn, add 2 tbsp water and reduce heat.

5

Add minced garlic, thyme, and bay leaves. Cook 2 minutes more until fragrant.

6

Deglaze with white wine. Scrape every bit of fond from the bottom. Cook until wine reduces by half, about 3 minutes.

7

Add Worcestershire sauce and beef broth. Stir to combine. Nestle the seared short ribs into the pot — liquid should come about three-quarters up the ribs.

8

Bring to a gentle simmer, then reduce to low. Cover and braise 2.5–3 hours until meat is fork-tender and pulling away from the bone.

9

Carefully remove the ribs. Let cool 10 minutes. Pull meat from bones in large chunks. Discard bones, excess fat, and the fat cap. Return shredded meat to the pot. Remove bay leaves. Taste and season.

10

Preheat oven broiler to high. Slice baguette into ½-inch rounds, drizzle with olive oil, and broil 1–2 minutes per side until golden.

11

Ladle hot soup into oven-safe bowls or crocks. Float 2–3 toasted croutons on the surface. Pile grated Gruyère generously on top.

12

Place bowls on a baking sheet for stability. Broil 3–5 minutes until cheese is deeply golden, bubbling, and beginning to brown at the edges. Serve immediately with oven mitts — the crocks will be very hot.

Nutrition Facts

5 servings

Serving size

400

Amount per serving
Calories580
% Daily Value *
Total Fat 32g42%

Saturated Fat 14g70%
Trans Fat 0g
Cholesterol 125mg42%
Sodium 950mg42%
Total Carbohydrate 22g8%

Dietary Fiber 3g11%
Protein 45g
Potassium 600mg13%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Scroll to Top