You know those cold, rainy days when all you want is something warm and deeply comforting? You think about making a good soup, but you also want something… more. Something that feels like a big, warm hug in a bowl.
This is that recipe. We’re taking the best parts of a rich, savory short rib stew and smashing them together with the iconic, cheesy goodness of French onion soup. You are going to learn how to build layers of flavor so deep, your family will think you trained in a French kitchen. Trust me, you can do this, and it’s going to be amazing.
What You’ll Need
Getting your ingredients ready beforehand is half the battle. I always lay everything out on the counter before I even think about turning on the stove. It just makes life easier.
Here’s the breakdown for the soup itself. Don’t skimp on the quality of the short ribs or the broth; they are the stars of the show.
| Ingredient | Amount |
|---|---|
| Bone-in beef short ribs | 3 lbs |
| Yellow onions, thinly sliced | 4 large |
| Unsalted butter | 4 tablespoons |
| Olive oil | 2 tablespoons |
| Garlic, minced | 5 cloves |
| All-purpose flour | ¼ cup |
| Dry sherry (or dry white wine) | ½ cup |
| Low-sodium beef broth | 8 cups |
| Fresh thyme sprigs | 6-8 sprigs |
| Bay leaves | 2 whole |
| Kosher salt | To taste |
| Black pepper, freshly ground | To taste |
And for the cheesy toast points that make this whole thing unforgettable, you’ll want to grab these.
| Ingredient | Amount |
|---|---|
| Baguette, sliced ½-inch thick | 1 loaf |
| Gruyère cheese, shredded | 2 cups |
| Olive oil or melted butter | For brushing |
Pro Tips for Nailing This Recipe
I’ve made this dozens of times, and I’ve learned a few things that make a huge difference. These aren’t complicated, but they separate a good soup from a great one.
- Get a Good, Hard Sear. The biggest mistake people make with short ribs is not getting them brown enough. Don’t be afraid of a little smoke. That dark brown crust is where all the flavor lives. Work in batches so you don’t crowd the pan, which will steam the meat instead of searing it.
- Patience with the Onions. Caramelizing onions can’t be rushed. It feels like it takes forever, but that deep, jammy sweetness is the soul of French onion soup. If you crank the heat, they’ll just burn and get bitter. Put on some music, pour a glass of wine, and stir them every few minutes. It’s worth the wait.
- Shred Your Own Cheese. I know the pre-shredded bags are convenient, but they have anti-caking agents that prevent them from melting smoothly. A block of good Gruyère shredded right before you use it will melt into a glorious, gooey blanket. It just works better.
The Tools for the Job
You don’t need a bunch of fancy equipment for this. Most of this stuff is probably already in your kitchen.
- Large Dutch Oven or Heavy-Bottomed Pot: This is essential for searing the meat and building the soup. Cast iron is perfect because it holds heat so well.
- Tongs: For flipping the short ribs.
- Wooden Spoon or Spatula: For scraping up the good bits from the bottom of the pot.
- Cutting Board & Sharp Knife: For all the onion slicing.
- Baking Sheet: For making the cheesy toasts.
- Ladle: For serving the soup without making a mess.
Possible Substitutions and Variations
Sometimes you don’t have exactly what a recipe calls for, and that’s okay. Cooking is about making things work.
- No Short Ribs? A well-marbled chuck roast, cut into 2-inch chunks, works beautifully. The cooking time will be similar.
- No Sherry? You can use a dry white wine like Sauvignon Blanc, or even brandy. If you don’t use alcohol, just use an extra half-cup of beef broth to deglaze the pan.
- Cheese Swap: If you can’t find Gruyère, a mix of Swiss and Parmesan is a good alternative. Provolone or even white cheddar can also work in a pinch.
- Herb Variations: A sprig of rosemary or some fresh parsley added at the end can give the soup a different, but still delicious, flavor.
Make-Ahead and Storage Tips
This soup is one of those magic dishes that actually tastes better the next day. The flavors get a chance to hang out and get to know each other.
Making It Ahead:
You can make the entire soup, without the toasts, up to 3 days in advance. Let it cool completely, then store it in an airtight container in the fridge. When you’re ready to serve, gently reheat it on the stove.
The short ribs will release fat as they cook. After the soup has chilled in the fridge, the fat will solidify on top, making it super easy to skim off before reheating if you want a leaner soup.
Storing Leftovers:
Store the leftover soup in an airtight container in the refrigerator for up to 4 days. It’s best to store the cheesy toasts separately in a zip-top bag at room temperature so they don’t get soggy. To reheat, warm the soup on the stove and toast the bread in the oven for a few minutes to crisp it back up.
Let’s Get Cooking: The Step-by-Step Guide
Alright, let’s walk through this together. Just follow along, and you’ll be in great shape.
Step 1: Prep and Sear the Short Ribs
First, take the short ribs out of the fridge about 30 minutes before you start. Pat them completely dry with paper towels (this helps them brown better). Season them generously on all sides with salt and pepper. Don’t be shy here.
Heat the 2 tablespoons of olive oil in your Dutch oven over medium-high heat. Once it’s shimmering, carefully place half of the short ribs in the pot, making sure not to overcrowd them. Sear them for about 3-4 minutes per side, until they are deeply browned all over. Remove them with tongs and set them aside on a plate. Repeat with the remaining short ribs.
Step 2: Start the Onions
There will be a lot of fat in the pot. Carefully pour off all but about 2 tablespoons. Reduce the heat to medium-low and add the 4 tablespoons of butter. Once it’s melted, toss in all of your sliced onions. It will look like a crazy amount of onions, but they’ll cook down. Stir them to coat in the fat, and add a good pinch of salt.
Step 3: Caramelize, Slowly
This is the patient part. Cook the onions, stirring every 5-10 minutes, for about 45-60 minutes. You want them to be soft, sweet, and a deep golden brown color. If they start to stick or burn, add a tablespoon of water and scrape the bottom of the pot. Low and slow is the secret.
Step 4: Build the Soup Base
Once the onions are beautifully caramelized, add the minced garlic and cook for just one minute more, until you can smell it. Sprinkle the ¼ cup of flour over the onions and stir continuously for about two minutes. This cooks out the raw flour taste and will help thicken the soup.
Step 5: Deglaze and Combine
Pour in the ½ cup of sherry (or wine) to deglaze the pot. Use your wooden spoon to scrape up all those delicious brown bits stuck to the bottom. Let the sherry bubble and reduce by about half. This only takes a couple of minutes.
Now, return the seared short ribs (and any juices from the plate) to the pot. Pour in the 8 cups of beef broth. Add the fresh thyme sprigs and the bay leaves. Give everything a gentle stir.
Step 6: Simmer to Perfection
Bring the soup to a low simmer. Once it’s bubbling gently, reduce the heat to low, cover the pot, and let it cook for at least 2.5 to 3 hours. You’ll know it’s done when the short ribs are fall-off-the-bone tender. The meat should easily shred with a fork.
Step 7: Finish the Soup
Carefully remove the short ribs from the pot and place them on a cutting board. Fish out the thyme sprigs and bay leaves and discard them. Shred the meat from the bones, discarding any large pieces of fat. Return the shredded meat to the soup. Taste it and add more salt and pepper as needed. Sometimes it needs quite a bit of salt to make the flavors pop.
Step 8: Make the Cheesy Toasts
While the soup is finishing, preheat your oven’s broiler. Arrange the baguette slices on a baking sheet. Brush them lightly with olive oil or melted butter. Broil for 1-2 minutes, until they are lightly golden. Watch them closely, as they can burn in seconds.
Flip the toasts, top them with a generous pile of the shredded Gruyère cheese, and return them to the broiler for another 2-3 minutes, until the cheese is melted, bubbly, and starting to brown in spots.
Step 9: Serve It Up
Ladle the hot soup into bowls. Top each bowl with one or two of the cheesy toasts right before serving. The toast will soak up that amazing broth while staying crispy on top.
A Few More Helpful Tidbits
Let’s talk about some of the finer points that can make your meal even better.
Meal Pairing Suggestions:
This soup is incredibly rich, so you want something simple and fresh on the side. A simple green salad with a bright, acidic vinaigrette (like a lemon or red wine vinegar dressing) is perfect. It cuts through the richness of the beef and cheese and cleanses your palate.
For a drink, a medium-bodied red wine like a Côtes du Rhône or a Pinot Noir would be fantastic.
Cooking Time Efficiency:
The best way to save time is to prep everything before you start. Slice all your onions, mince your garlic, and measure out your broth while the short ribs are browning. This concept, called “mise en place” in professional kitchens, keeps you organized and prevents that frantic feeling of searching for an ingredient while something is about to burn on the stove.
Frequently Asked Questions
Q1. Can I make this in a slow cooker?
Ans: Absolutely. Sear the ribs and caramelize the onions on the stove as directed, then transfer everything to your slow cooker. Cook on low for 6-8 hours.
Q2. Why are my onions bitter instead of sweet?
Ans: You likely cooked them too fast or at too high a temperature. Burnt bits of onion will make the whole pot taste bitter, so it’s really important to keep the heat low and stir often.
Q3. Is it okay to use boneless short ribs?
Ans: You can, but bone-in ribs add a lot more flavor and collagen to the broth, giving it a much richer body. If you use boneless, you might want to use a higher-quality beef stock to compensate.
Q4. My soup seems too thin. How can I thicken it?
Ans: The flour should provide enough thickening, but if you want it thicker, you can let it simmer uncovered for a bit longer to reduce. You could also make a small slurry of cornstarch and water and stir that in at the end.
Wrapping Up
There you have it. A dish that sounds fancy but is really just about good ingredients and a little bit of time. This French Onion Short Rib Soup is the perfect thing to make on a weekend when you have a few hours to let it bubble away on the stove, filling your whole house with the most incredible smells.
When you pull that tender, shreddable beef out of the pot and serve it with that crispy, gooey Gruyère toast, you’ll feel like a kitchen superstar. So give it a try. I’d love to hear how it turns out for you. Leave a comment below and let me know if you made any fun changes or have any questions
