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French Onion Beef Short Rib Soup

Indulge in the heartwarming flavors of French Onion Beef Short Rib Soup, a delightful dish perfect for chilly evenings. This recipe features tender beef short ribs simmered in a rich, savory broth enriched with caramelized onions and aromatic herbs. Whether you’re hosting friends or enjoying a cozy night in, this comforting soup will warm your soul and impress your guests.

  • Total Time: 3 hours 20 minutes
  • Yield: Serves 6

Ingredients

Scale
  • 2 lbs beef short ribs
  • 3 large sweet onions (such as Vidalia), thinly sliced
  • 4 cloves garlic, minced
  • 6 cups low-sodium beef broth
  • 2 tsp fresh thyme (or 1 tsp dried)
  • 2 bay leaves
  • 1 cup red wine
  • Salt and pepper to taste
  • Baguette or crusty bread for serving
  • 1 cup shredded cheese (Gruyère or Swiss), optional for topping

Instructions

  1. 1. Sear the beef short ribs in a large pot with olive oil over medium-high heat until browned on all sides (about 3-4 minutes per side). Remove from pot.
  2. 2. Add sliced onions to the pot and cook slowly, stirring frequently, until caramelized (15-20 minutes).
  3. 3. Stir in minced garlic and deglaze with red wine, scraping up any browned bits. Simmer for 3-4 minutes.
  4. 4. Return seared beef to the pot and add beef broth, thyme, bay leaves, salt, and pepper. Bring to a gentle boil.
  5. 5. Cover and reduce heat to low; simmer gently for 2-3 hours until ribs are tender.
  6. 6. Serve hot, ladling soup into bowls topped with toasted baguette slices covered in melted cheese if desired.
  • Author: Larissa W.
  • Prep Time: 20 minutes
  • Cook Time: 180 minutes
  • Category: Soup
  • Method: Simmering
  • Cuisine: French

Nutrition

  • Serving Size: 1 cup (240g)
  • Calories: 320
  • Sugar: 5g
  • Sodium: 680mg
  • Fat: 22g
  • Saturated Fat: 8g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 2g
  • Protein: 20g
  • Cholesterol: 80mg

Keywords: For added depth of flavor, consider adding mushrooms or a splash of sherry. Leftovers can be stored in an airtight container for up to three days; reheat gently on the stove.