Okay, let’s be real for a second. Some days you want a soup. Other days you want something meaty and hearty that sticks to your ribs.
But what if you could have both? I’m talking about a soup so rich and beefy, it eats like a meal, combined with the absolute best part of French onion soup. You’re going to learn how to make the coziest, most comforting bowl of food you’ve probably ever had.
This isn’t just another soup recipe. This is the one that’ll make your whole house smell incredible and have everyone asking for the recipe. Trust me.
What You’ll Need
Getting your ingredients ready first is, like, the most important rule of cooking. It’s called “mise en place” if you want to be fancy, but I just call it “not running around like crazy.”
Here’s the list for the soup itself. Don’t eyeball this stuff, the details matter.
For the Rich Short Rib Soup
| Ingredient | Amount |
|---|---|
| Bone-in short ribs | 3 lbs |
| Yellow onions | 4 large |
| Garlic | 6 cloves |
| Dry red wine | 1 cup |
| Beef broth | 8 cups |
| All-purpose flour | ¼ cup |
| Unsalted butter | 4 tbsp |
| Olive oil | 2 tbsp |
| Fresh thyme sprigs | 5-6 |
| Bay leaves | 2 |
| Kosher salt | 2 tsp |
| Black pepper | 1 tsp |
And for the cheesy toasts, because you can’t skip these. They’re the whole point.
For the Cheesy Gruyère Toasts
| Ingredient | Amount |
|---|---|
| French baguette | 1 loaf |
| Gruyère cheese | 8 oz |
| Unsalted butter | 2 tbsp |
Ingredient Notes You Should Read
A couple of quick things about what’s in that list. For the short ribs, try to get English-cut ones. They’re the thick, blocky ones, not the thin ones that run across the bone. They hold up way better for a long cook time.
When it comes to the wine, use something you’d actually drink. If it tastes bad in a glass, it’ll taste bad in your soup. A simple Merlot or Cabernet Sauvignon is perfect. If you don’t do wine, you can just use an extra cup of beef broth, but you’ll lose a little bit of that deep flavor.
And the cheese… please, please get a block of Gruyère and shred it yourself. The pre-shredded stuff has a coating on it that keeps it from melting right. It’s a small step that makes a huge difference.
Pro Tips From My Kitchen
I’ve made this recipe more times than I can count, and I’ve made a few mistakes along the way so you don’t have to.
- Don’t Rush The Onions. Seriously. This is the biggest key to that real French onion soup flavor. They need to cook low and slow for at least 45 minutes. They should be deep brown, sweet, and jammy. If you try to rush it with high heat, they’ll just burn and get bitter. Put on some music, pour a glass of that wine, and just let them do their thing.
- Get a Good, Hard Sear on the Ribs. Your pan should be hot before the meat even touches it. You want to hear a loud sizzle. That brown crust you’re creating on the outside is where a ton of the flavor comes from. Don’t overcrowd the pan, either. Sear the ribs in a couple of batches if you have to. Crowding the pan steams the meat instead of searing it, and that’s a big no-no.
- Scrape The Brown Bits! After you sear the meat and cook the onions, you’ll see brown stuff stuck to the bottom of your pot. That’s not burnt junk; it’s pure gold. When you pour the wine in, use a wooden spoon to scrape all of that up. It dissolves into the liquid and gives your soup an insane depth of flavor. This step is not optional.
The Tools for the Job
You don’t need a bunch of fancy equipment for this. It’s pretty straightforward.
| Tool | Purpose |
|---|---|
| Large Dutch oven | Searing and simmering |
| Wooden spoon | Stirring, scraping |
| Chef’s knife | Slicing onions |
| Cutting board | Your prep surface |
| Tongs | Flipping short ribs |
| Baking sheet | For the cheesy toasts |
| Ladle | Serving the soup |
A heavy-bottomed pot like a Dutch oven is really the best thing to use here. It holds heat evenly, which is great for searing meat and caramelizing onions without burning them. If you don’t have one, any big, heavy soup pot will work.
Let’s Get Cooking: Step-by-Step
Alright, time for the fun part. Follow these steps and you’ll be golden.
Prep Time: 25 minutes
Cook Time: 3 hours 30 minutes
Part 1: Building the Flavor Foundation
Step 1: Pat your short ribs completely dry with paper towels. This is super important for getting a good sear. Season them all over, and I mean all over, with the kosher salt and black pepper.
Step 2: Heat the olive oil in your Dutch oven over medium-high heat. Once it’s shimmering a little, carefully place half of the short ribs in the pot. Let them sear for 3-4 minutes per side, until they’re deeply browned. Don’t touch them while they’re searing. Let the pot do the work.
Step 3: Remove the first batch of ribs and set them on a plate. Add the second batch and do the same thing. Don’t worry about cooking them through; we’re just building flavor on the outside right now.
Part 2: The Magic of Caramelized Onions
Step 4: Lower the heat to medium-low. There should be a good amount of beef fat left in the pot. Add the 4 tablespoons of butter and let it melt. Now, add all of your sliced onions. It will look like a crazy amount of onions, but they cook down a ton.
Step 5: Cook the onions, stirring every 5-10 minutes, for at least 45 minutes. I sometimes go for a full hour. They should go from white and sharp to soft, sweet, and a beautiful amber-brown color. (This is where you need that patience I was talking about).
Step 6: Once the onions are ready, add the minced garlic and cook for just one more minute until you can smell it. Then, sprinkle the ¼ cup of flour over the onions and stir it all together. Let it cook for about two minutes to get rid of that raw flour taste.
Part 3: Bringing It All Together
Step 7: Turn the heat up to medium. Pour in the 1 cup of red wine. As it bubbles, use your wooden spoon to scrape up all those flavorful brown bits from the bottom of the pot. Let the wine cook down for about 3 minutes.
Step 8: Now, slowly pour in the 8 cups of beef broth, stirring as you go. Add the bay leaves, thyme sprigs, and the seared short ribs (and any juices from the plate) back into the pot.
Step 9: Bring the soup to a gentle simmer. Once it’s bubbling lightly, reduce the heat to low, cover the pot, and let it cook for at least 2.5 to 3 hours. The meat should be practically falling off the bone when it’s done.
Part 4: The Final Touches & Cheesy Toast
Step 10: Carefully remove the short ribs from the soup. They’ll be super tender. Take out the thyme stems and bay leaves and throw them away. Let the ribs cool just enough so you can handle them.
Step 11: While they cool, set your oven to broil on high. Arrange your baguette slices on a baking sheet. You can lightly butter them if you want. I usually do.
Step 12: Shred the beef from the bones, discarding any large pieces of fat. The meat should be incredibly tender. Return all that delicious shredded meat back to the soup and give it a good stir. Taste it and add more salt or pepper if you think it needs it.
Step 13: Pile a generous amount of the shredded Gruyère cheese onto each slice of baguette. Place the baking sheet under the broiler for 1-3 minutes. Watch them LIKE A HAWK. They can go from golden and bubbly to burnt in about 10 seconds.
Step 14: Ladle the hot soup into bowls. Top each bowl with one or two of those perfect, cheesy, bubbly toasts. Serve it immediately and get ready for some happy, silent eating.
Substitutions and Fun Variations
Maybe you don’t have everything on the list, or you just want to mix it up. No problem.
- No Short Ribs? You can make this with a beef chuck roast, cut into 2-inch cubes. The cooking time will be about the same.
- Different Cheese: Gruyère is classic, but Provolone, Swiss, or even a sharp white cheddar would be delicious on the toasts.
- Add Mushrooms: For an even earthier flavor, slice up a pound of cremini mushrooms and cook them with the onions.
- Make it Herby: A little fresh chopped parsley or chives on top right before serving adds a nice bit of freshness.
What to Do With Leftovers
If you even have leftovers, this soup is somehow even better the next day.
Storage: Let the soup cool down completely, then store it in an airtight container in the fridge for up to 4 days. Store the cheesy toasts separately (if any survived) in a plastic bag at room temperature, but they’re really best when made fresh.
Reheating: You can reheat the soup gently on the stove over medium-low heat until it’s warmed through. I don’t recommend microwaving it; the stove is just better. Make fresh toasts when you’re ready to eat.
Frequently Asked Questions
Here are some things people usually ask.
Q1. Can I make this in a slow cooker?
Ans: Totally. Sear the beef and caramelize the onions on the stove first, then transfer everything to the slow cooker and cook on low for 6-8 hours.
Q2. My onions aren’t turning brown, what did I do wrong?
Ans: You probably just need more time or your heat is too low. Don’t be afraid to turn the heat up just a tiny bit, but mostly, just give it more time. Patience is the secret ingredient.
Q3. Is this recipe gluten-free?
Ans: It’s not as written because of the flour and bread. But you can easily make it gluten-free by using a gluten-free all-purpose flour blend to thicken the soup and serving it with gluten-free bread for the toast.
Wrapping Up
There you have it. It’s a bit of a project, I won’t lie. It takes an afternoon. But it’s so, so worth it. This is the kind of cooking that feels good for the soul—the chopping, the stirring, the amazing smells filling your kitchen.
It’s more than just a recipe; it’s a perfect way to spend a chilly weekend afternoon.
So give it a try. And when you do, come back and leave a comment below. I’d love to hear how it turned out, or if you made any fun changes. Happy cooking
