French Onion Beef Short Rib Soup: The Ultimate Bowl of Comfort

What Makes This Soup Special?Depth of flavor from slow-braised short ribs and deeply caramelized onionsSavory, sweet, and rich—a sophisticated comfort foodMake-ahead friendly—tastes even better the next dayElegant yet rustic—perfect for casual or formal diningMelty cheese topping for that iconic French onion finishIngredients For the Short Ribs:2 lbs beef short ribs (bone-in for best flavor)Salt and pepper, to taste2 tablespoons olive oilFor the Soup Base:3 tablespoons unsalted butter4 large yellow onions, thinly sliced1 teaspoon sugar3 cloves garlic, minced2 tablespoons all-purpose flour1/2 cup dry white wine (optional, or use more broth)8 cups beef broth (preferably low sodium)1 tablespoon Worcestershire sauce2 sprigs fresh thyme1 bay leafSalt and freshly ground black pepper, to tasteFor the Topping:1 baguette, sliced into rounds2 cups shredded Gruyère cheese (or Swiss, or a mix)‍ Step-by-Step Instructions1. Brown the Short RibsSeason short ribs generously with salt and pepper.Heat olive oil in a large Dutch oven over medium-high heat.Sear short ribs on all sides until deeply browned, about 3-4 minutes per side.Remove from pot and set aside.2. Caramelize the OnionsReduce heat to medium-low. Add butter and sliced onions.Cook onions slowly, stirring occasionally, until golden brown and caramelized (about 30–40 minutes).Add sugar halfway through to enhance caramelization.Stir in garlic and cook for 1–2 minutes.3. Build the Soup BaseSprinkle flour over the onions and cook, stirring, for 1–2 minutes.Deglaze with white wine, scraping up any browned bits.Add beef broth, Worcestershire sauce, thyme, and bay leaf.Return short ribs to the pot.Bring to a boil, then reduce to a gentle simmer.Cover and simmer for 2.5–3 hours, or until short ribs are fall-off-the-bone tender.4. Finish the SoupRemove short ribs, shred the meat, and discard bones.Return shredded meat to the pot.Discard thyme sprigs and bay leaf.Adjust seasoning with salt and pepper.5. Prepare the ToppingPreheat broiler.Toast baguette slices until lightly golden.Ladle soup into oven-safe bowls.Top each with a slice of toasted baguette and a generous mound of cheese.Place bowls on a baking sheet and broil until cheese is melted and bubbly.️ Serving SuggestionsServe with a simple green salad or roasted vegetablesPair with a full-bodied red wine like Cabernet Sauvignon or SyrahAdd a drizzle of balsamic reduction for a gourmet touchFor an extra indulgent twist, brush baguette slices with garlic butter before toastingStorage and ReheatingStore soup (without topping) in the fridge for up to 4 daysReheat gently on the stovetopFreeze in airtight containers for up to 3 months (add fresh cheese and toast when ready to serve)Final ThoughtsFrench Onion Beef Short Rib Soup is the definition of decadent comfort. With its deep, complex flavors and that irresistible cheesy topping, this dish will earn a permanent spot in your winter recipe rotation. Whether you’re curled up on the couch or hosting friends for dinner, every spoonful is pure, savory luxury. Enjoy!