Name: French Onion Beef Short Rib Soup
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 6 servings
Cuisine: French
Ingredients: 2 lbs beef short ribs, bone-in; 4 large yellow onions, thinly sliced; 3 tbsp unsalted butter; 2 tbsp olive oil; 4 cloves garlic, minced; 1/2 cup dry white wine; 8 cups beef broth; 1 tbsp fresh thyme leaves; 1 bay leaf; Salt and black pepper to taste; 1 baguette, sliced; 1 1/2 cups Gruyère cheese, grated

So I’ve Got to Tell You About This Soup…

Listen, if you’ve ever thought, “Why wouldn’t I just make French onion or beef soup—why both?” well, I used to think that too (back before I accidentally created this magical mashup after running out of stew meat). Turns out, short ribs and caramelized onions are BFFs. The first time I made this, it was honestly because I had a ton of onions and, let’s be real, short ribs are basically always staring at me from the butcher’s counter looking lonely. The smell alone is enough to make my dog sit by the oven for hours. Once, my neighbor even asked if I’d bought a fancy candle. Nope, just dinner wafting through the building. And okay, fair warning: this is not a 30-minute meal—but it is completely worth it (trust me, you’ll see).

Why I Think You’ll Love This Recipe

I make this when my family’s begging for something hearty (or when I just want to feel like a French bistro chef for a night). There’s something about the simple, rich beefiness and those sweet, melty onions that gets everyone reaching for seconds—even that one picky eater who claims to hate onions. Can’t say I blame them—I used to dread all the chopping, but it turns out, a glass of wine and some background music helps. And on days when it’s gray and cold outside, this soup is basically my edible wool blanket.

What You’ll Need to Make This (aka The Ingredient Lineup)

Beef Short Ribs: 1.5kg (or about 3 pounds). Bone-in is my go-to, but I’ve used boneless in a pinch. Chuck roast? It kind of works if you’re desperate. (My grandmother would probably judge me for that though.)
Yellow Onions: 5-6 big ones, thinly sliced. I’ve done it with red onions too, actually—it’s got a funkier flavor but still lovely.
Butter: 2 big tablespoons (salted or unsalted—either flies here).
Olive Oil: Just a healthy glug—say, 2 tablespoons.
Garlic: 4-5 cloves, smashed. Or more. I don’t count after three, honestly.
Beef Stock: Around 1.5 liters (about 6 cups). Homemade is king, but store-bought is fine (I confess I usually cheat).
Red Wine: A glass or so. I grab whatever’s open. Once used a splash of dark beer instead and it wasn’t half-bad.
Thyme: Fresh if you have it— a good handful. Dried’s fine if you must.
Bay Leaf: One or two, because why be shy?
Salt & Pepper: A bit now, more to taste later.
Baguette or Crusty Bread: As much as you think you’ll eat, then double it.
Gruyère or Swiss Cheese: Enough to blanket your bowls. I’ve used sharp cheddar when that’s all I had (don’t tell the French!)

Let’s Get You Cooking!

Brown the Beef. Salt and pepper up your short ribs; crank a heavy pot (Dutch oven’s best, but I’ve used a sturdy soup pot, too) over medium-high. Add a splash of oil and brown the meat in batches. No need to crowd them; you’ll wind up with pale, sad ribs. Remove and set aside. (I sneak a nibble of the crustier bits here.)
All About the Onions. Melt your butter in the same pot. Toss in all those onions (be prepared—they shrink like crazy!). Now, low and slow is the motto. Stir them around, sprinkle in a pinch of salt, and let them caramelize for a good 30–40 minutes. (If your onions start catching, just drop the heat or splash a bit of water.) Don’t worry if they look odd at first—they’ll go all soft and sweet in the end. This is the part where I daydream about living in Lyon.
Garlic and Deglaze Time. Add your garlic and cook, stirring, for about 2 minutes (no burnt garlic, please). Then, pour in your wine. Scrape the pot bottom like you mean it—get all those brown bits (aka flavor jackpots) up.
Simmer the Soup. Return your browned ribs to the pot, add that beef stock, bay leaf, and thyme. Bring it to a gentle simmer, then partly cover and let it do its thing for 2–2.5 hours, till the meat’s super tender and comes off the bone with a dirty look.
Final Assembly. Fish out your ribs, let them cool a bit, then shred the meat off the bones (I eat more than I care to admit in this step). Plop the beef back into the soup, give it a taste, and adjust salt and pepper as needed. Okay, soup sorted for now!
Toast and Top. Preheat your broiler or oven grill. Ladle soup into oven-safe bowls, top with a slice of bread (or two, because who’s watching), cover with a mountain of cheese, and slide under the broiler till bubbly and golden. Careful—not all bowls are broiler-safe, so check before you risk it. Or just toast the cheesy bread separately if you must.

What I’ve Figured Out (Notes from My Messy Kitchen)

Caramelizing onions always, always takes longer than I think (however long you plan, add 15 min).
If the soup seems greasy, skim the top with a spoon, or just let it chill and scoop the congealed fat off (sounds gross, but it works).
You can totally make the soup base a day ahead—actually, it tastes better the next day. Give it time to mellow, if you can stand the wait.
Once, I misread the recipe and used double the wine. It was a bit punchy, but still edible!

Variations I’ve (Bravely) Tried

Got brisket instead of short ribs? I did once—it was actually really tasty, though a bit leaner. I tried throwing in a bit of mushroom for extra umami; not bad, but the earthy taste kind of hijacked the soup. Skipped the cheese and bread once for a friend who’s off gluten and dairy—it was fine, but honestly, what’s the point? If you’re feeling fancy, throw in a splash of sherry at the end (I did that one New Year’s Eve and folks wanted seconds).

Don’t Have the Right Equipment? No Stress

I say Dutch oven, but I’ve used my biggest saucepan with a lid when that was clean—and it worked just as well. No broiler? Just toast the cheese-topped bread in a skillet and float it on top. Don’t let gear stop the show.

Storing Leftovers (If There Are Any…)

I’ll level with you—even though this keeps in the fridge for about three days, it rarely makes it past the first night in my house. Lucky if there’s enough left for tomorrow’s lunch, but if there is, the flavors get even better with age. Don’t freeze the bread and cheese part (it turns weirdly rubbery), but the soup base itself? Freezer gold.

How I Like to Serve It

We do a big soup night, bowls piled high with bubbling cheese and a salad on the side (something light—maybe rocket and shaved fennel). Sometimes if I’m feeling generous, I put out a little pot of French mustard for folks to dab on the bread. That’s a family thing—no one else seems to do this.

Lessons Learned the Hard Way (Pro Tips)

Don’t try rushing the onions (I have, a dozen times)—they’ll just burn and stick instead of caramelizing. Patience pays, mate.
Mixing up the wine measurement is easy—taste, then add more, not the other way round (unless you like boozy soup!).
The short rib bones are hot as Hades after simmering; use tongs, not your fingers (I forgot once, ouch).

FAQ From (Actual) Friends

Q: Can I use a slow cooker?
Sure thing! Brown the meat and onions first (it helps). Then chuck everything into the slow cooker and let it go on low for 8 hours. Actually, think it turns out almost as good, just a bit less rich somehow.
Q: Do I have to use wine?
Nope! Swap in more beef stock if you’re skipping the wine—maybe add a splash of balsamic vinegar for depth.
Q: Can you make it vegetarian?
You could—I’ve seen recipes that use mushrooms and veggie broth with caramelized onions. Never tried, but hey, let me know if you do!
Q: What bread works best?
Baguette’s classic, but I’ve been known to use thick slices of sourdough (or once, some leftover brioche, which was, um, a little too decadent).
Q: Where did you get your Dutch oven?
This one’s easy: Lodge Cast Iron. Not cheap, but tough as nails. Or you can browse thrift shops if you like a treasure hunt.
Q: What do you pair with it for drinks?
Usually whatever’s left of the red wine, honestly! Or a crisp pale ale if it’s that kind of night.

P.S. If you want more homey beef soup recipes or are curious about the secret ways French onion magic happens, Serious Eats has a spot-on deep dive. Or check out Bon Appetit’s classic take if you want to compare notes (I borrowed plenty from both over the years).

Anyway, good luck with your French Onion Beef Short Rib Soup adventure—let me know how it goes, or if you end up using, I don’t know, turkey legs or something wild. Stranger things have happened in my kitchen!

French Onion Beef Short Rib Soup Recipe: Cozy Home Comforts