I’ve been making French onion soup for years, but this version with fall-apart tender short ribs takes it to an entirely new level.
The rich, beefy broth mingles with caramelized onions and gets crowned with that signature melted Gruyère toast. It’s the kind of soup that makes you want to curl up by the fire with a second bowl—pure comfort in every spoonful.
Why You’ll Love this French Onion Short Rib Soup
If you’re anything like me, you’ll get why this French Onion Short Rib Soup is pure comfort in a bowl — rich, beefy broth clings to tender short ribs, while sweet, caramelized onions cut through the heft with a silky, savory brightness.
I love the contrast: melt-in-your-mouth meat, soft onions, crisp toasted baguette, gooey Gruyere.
Want depth? Brown the ribs well, deglaze with red wine, then braise low and slow.
Caramelize onions separately in butter until they’re deep, sweet, almost jammy.
Finish with fresh thyme, broil cheese-topped bread briefly.
Cozy, satisfying, impossible to ignore.
What Ingredients are in French Onion Short Rib Soup?
Ready to make an impossibly cozy soup that tastes like a hug from the inside?
- 4 lbs beef short ribs
- Kosher salt and black pepper, to taste
- 1 cup all-purpose flour (for dredging)
- 1/4 cup olive oil (for browning)
- 4 large onions, thinly sliced
- 2 carrots, diced
- 4 garlic cloves, thinly sliced
- 1 cup dry red wine (for deglazing and depth)
- 14 oz can diced tomatoes
- 4 cups beef broth
- 1 tbsp fresh rosemary, minced
- 2 tbsp fresh thyme, minced (plus extra sprigs for garnish)
- 4 tbsp butter (for caramelizing the onions)
- French baguette slices, toasted (for topping)
- 8 oz Gruyère cheese, shredded (or other melty Swiss-style cheese)
A few quick notes: pick good-quality short ribs and a decent beef broth — they make a huge difference. Fresh herbs are worth the tiny extra effort, and if the Gruyère is behaving like a diva, a mix with a bit of cheddar can help it melt more reliably.
How to Make this French Onion Short Rib Soup
Step 1: Season and dredge the 4 lbs beef short ribs
Pat the 4 lbs beef short ribs dry, then season liberally with kosher salt and black pepper; dredge each piece in 1 cup all-purpose flour until lightly coated.
This gives the ribs a nice crust and helps thicken the braising liquid, so don’t skip the flour even if you feel fancy.
Step 2: Brown the ribs in 1/4 cup olive oil
Heat 1/4 cup olive oil in a large Dutch oven or heavy pot over medium-high heat and brown the ribs on all sides, working in batches so they sear instead of steam.
Set the browned ribs aside on a plate—this step adds deep, beefy flavor, so take your time to get a good color.
Step 3: Sauté the onions and 2 carrots in the rendered fat
Add the thinly sliced 4 large onions and 2 diced carrots to the pot and cook in the reserved fat until the onions are soft and starting to take on color.
Stir frequently; mellow, slightly sweet onions are the backbone of this soup.
Step 4: Add the 4 garlic cloves, then deglaze with 1 cup red wine
Toss in 4 sliced garlic cloves and cook for about 1 minute until fragrant, then pour in 1 cup dry red wine to deglaze the pan, scraping up brown bits from the bottom.
Let the wine reduce a little—this concentrates flavor and stops things from tasting flat.
Step 5: Build the braise with tomatoes, broth, and herbs, then braise for 3 hours
Return the ribs to the pot and add a 14 oz can diced tomatoes, 4 cups beef broth, 1 tbsp minced fresh rosemary, and 2 tbsp minced fresh thyme; cover and transfer to a 325ºF oven for about 3 hours.
The meat should be so tender it falls off the bone—slow and low wins every time here.
Step 6: Caramelize the 4 tbsp butter and finish the onions separately
While the ribs braise, melt 4 tbsp butter in a skillet and slowly caramelize an extra batch of onions until deep golden and sweet—this step turns the soup from good to swoon-worthy.
Cook low and patient; stir often so nothing burns, and taste as you go.
Step 7: Assemble bowls with rib meat, top with baguette and 8 oz Gruyère, then broil
Serve the tender short ribs and some braising liquid in ovenproof bowls, place toasted French baguette slices on top, sprinkle with 8 oz shredded Gruyère cheese, and broil 3–5 minutes until the cheese is bubbly and browned.
Watch closely—cheese goes from gorgeous to charred in a blink.
Step 8: Garnish and serve with extra thyme
Finish with a few sprigs of fresh thyme over the top for a bright note, let the bowls rest a minute because molten cheese is a tiny volcano, and dig in.
This soup is cozy, rich, and worth every minute of fuss.
For serving and prep, having an essential baking set on hand makes finishing and presenting this dish much easier.
What to Serve with French Onion Short Rib Soup
This soup is loud, rich, and comforting, so keep sides simple and bright.
Try a crisp arugula salad tossed with lemon and shaved Parmesan to cut the richness—light and peppery, it wakes the bowl up.
A tray of roasted root veggies (carrots, parsnips, a little honey drizzle) adds sweet earthiness that plays nicely with the braised ribs.
For bread beyond the baguette, warm buttery dinner rolls or garlic knots soak up every last sip.
Want a drink? A medium-bodied red like Merlot or a malty brown ale matches the beef without stealing the show.
Works best for dinner, but hearty enough for a lazy weekend lunch or late-night snack when cravings strike.
French Onion Short Rib Soup Substitutions and Variations
– Ingredient swaps: No short ribs? Use chuck roast or beef shank, cut into large chunks and braise the same way.
No red wine? Swap with extra beef broth plus a splash of balsamic or red wine vinegar (2 tbsp) for depth.
Out of Gruyère? Emmental, Swiss, or a sharp yellow cheddar work fine.
No baguette? Any crusty bread, toasted bagel halves, or crackers will do.
– Pantry-friendly tweaks: For a quicker weeknight, brown pre-cut stew beef and simmer on the stove 90 minutes instead of oven braising.
Use canned caramelized onions or onion soup mix in a pinch—reduce added salt.
– Dietary adjustments: Gluten-free — dredge ribs in GF flour or omit; use GF bread.
Dairy-free — skip butter and cheese, use olive oil for caramelizing and a dairy-free shredded cheese or nutritional yeast for savoriness.
Vegan — swap short ribs for seared mushrooms and lentils, use vegetable broth, skip cheese, and finish with miso for umami.
Low-sugar — omit any honey in sides and use no-sugar-added tomatoes.
– Flavor twists & seasonals: Add smoked paprika or a chipotle pepper for smoky heat.
Stir in a spoonful of Dijon for tang.
In fall, toss roasted chestnuts or pancetta in bowls.
Spring? Finish with chopped parsley and a squeeze of lemon to brighten.
– Garnishes & toppings: Fresh thyme sprigs, finely chopped chives, or a drizzle of good olive oil.
Crispy fried shallots, pickled red onions, or a smear of whole-grain mustard on the toast for extra personality.
Light, simple, and totally forgiving.
Leftovers and Storage for this French Onion Short Rib Soup
Cool the soup to room temperature (no more than 2 hours), then transfer beef and broth into airtight containers.
In the fridge it keeps 3–4 days; in the freezer it’s good for up to 3 months. For freezing, leave a little headspace—liquid expands—and label with the date.
Reheat gently on the stovetop over medium-low so the meat stays tender, adding a splash of beef broth or water if it seems thick or dry.
If using the microwave, cover and heat in 1-minute bursts, stirring between blasts.
To prevent soggy toast or limp cheese, store toasted baguette slices separately and add them just before serving, then broil briefly to melt cheese.
The flavors actually deepen overnight, so yes — often better the next day.
Final Thoughts
This French Onion Short Rib Soup blends slow-braised beef with sweet, caramelized onions for a deep, stick-to-your-ribs comfort.
It’s special because the long braise turns cheap short ribs into fork-tender richness, while the broiled cheese and crisp baguette give a bit of show-off flair without the fuss.
Make it for a relaxed family dinner, a chilly weekend project when time is on your side, or a holiday when you want something hearty and homey.
Bring a spoon, clear a space at the table, and settle in for a very satisfying bowl.
Frequently Asked Questions
Can I Prep This Soup a Day Ahead and Reheat Without Losing Texture?
Yes—I would prep it a day ahead. I’d cool and refrigerate ribs and broth separately from toasted baguette and cheese. Reheat gently to preserve texture, then assemble and broil bread just before serving.
Is There a Vegetarian Version That Mimics the Beefy Flavor?
Yes — I can make a vegetarian version that mimics beefy flavor: I’d use seared portobellos, roasted mushrooms, soy or mushroom bouillon, miso, tomato paste, red wine, caramelized onions, thyme, and a splash of liquid smoke for depth.
How Do I Adjust the Recipe for High-Altitude Cooking?
I’d increase oven to 335–350°F, extend braising by 15–30 minutes until tender, simmer uncovered slightly longer to reduce, add a splash more liquid if it evaporates, and watch caramelization carefully at altitude.
Can I Make This in a Slow Cooker Instead of the Oven?
Yes, you can—I’d brown the ribs first, then transfer everything to the slow cooker, cook on low 7–8 hours (or high 4–5), finish by caramelizing onions separately and broiling cheese-topped baguette before serving.
What Wine Pairs Best With This Soup When Serving?
I’d pair this with a full-bodied Syrah or Cabernet Sauvignon — their dark fruit, peppery notes, and firm tannins’ll stand up to rich short ribs, caramelized onions, and melted Gruyère, balancing fat and enhancing savory flavors.