Sprinkle generously with shredded Gruyère (and optional Parmesan).
Place under the broiler for 3–5 minutes, or until the cheese is melted, bubbling, and golden brown.
Watch carefully — it can go from perfect to burned quickly!
🥄 Step 7: Serve and Enjoy
Carefully remove the bowls (they’ll be hot!) and let cool for 2–3 minutes. Serve with extra crusty bread and a bold glass of red wine for a truly French-inspired meal.
🧠 Tips for Success
Make ahead: Both the short rib broth and caramelized onions can be made a day or two in advance.
Freeze the broth: The meat and broth freeze beautifully for up to 3 months. Just add fresh bread and cheese when serving.
Use quality cheese: Gruyère melts like a dream and adds a nutty richness that complements the beef.
Don’t rush the onions: Caramelizing them properly makes all the difference.
Degrease well: Short ribs are fatty, so skimming or chilling and removing solidified fat is key for a balanced soup.
🧊 Storage & Reheating
Refrigerator: Store soup (without bread/cheese) in airtight containers for up to 4 days.
Freezer: Freeze cooled soup for up to 3 months.
Reheat: Gently warm on the stovetop. Toast bread and melt cheese just before serving for best texture.
🍷 Wine Pairing
A rich soup like this calls for bold wine. Try:
Cabernet Sauvignon – brings dark fruit and structure
Syrah/Shiraz – earthy and peppery notes enhance the beef
Malbec – smooth and juicy with a touch of spice
🛠️ Variations
This dish is easily customizable:
🐓 Chicken Option:
Use bone-in chicken thighs for a lighter version. Swap beef stock for chicken stock and omit Worcestershire.
🥕 Add Veggies:
Try adding diced carrots or parsnips to the broth for extra body.
🌿 Herb Upgrade:
Add a splash of sherry or vermouth toward the end of cooking for extra aroma.
🧄 Garlic Bread Topper:
Instead of plain toasted bread, rub the croutons with a garlic clove after toasting.
🧾 Printable Recipe Card
French Onion Beef Short Rib Soup
Servings: 6–8 | Cook Time: 3.5 hours
Ingredients:
3–4 lbs bone-in short ribs
5 onions, sliced
Beef stock, red wine, herbs
Butter, olive oil
Baguette, Gruyère cheese
Instructions:
Sear ribs, add wine, herbs, and stock. Simmer 3 hrs.
Caramelize onions (45–60 min).
Shred beef, skim fat, combine onions. Simmer.
Toast bread.
Ladle soup, top with bread and cheese. Broil.
Serve and enjoy!
🧡 Final Thoughts
French Onion Beef Short Rib Soup isn’t just a dish—it’s a labor of love, a tribute to classic techniques, and a showstopper for any occasion. It has the deep soul of slow-cooked stew, the elegance of French cuisine, and the indulgence of bubbling cheese and butter-toasted bread.
