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French Onion Beef Short Rib Soup

A comforting and hearty soup made with tender beef short ribs and caramelized onions, topped with melted cheese and served with crusty bread.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 500
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2-3 pounds beef short ribs Bone-in for extra flavor.
  • 4 large yellow onions Add more if you love onions.
  • 2 tablespoons olive oil Enough to coat the pot.
  • 4 cloves garlic Adjust depending on taste.
  • 1 tablespoon tomato paste Optional.
  • 1 splash dry white wine or beef broth For deglazing.
  • 6-8 cups beef broth Homemade is best.
  • 1 teaspoon dried thyme Or use a few fresh sprigs.
  • to taste salt and black pepper Season as desired.
  • few slices baguette or leftover bread For serving.
  • as needed cups Gruyère or Swiss cheese, shredded A generous amount.

Method
 

Preparation
  1. Heat olive oil in a Dutch oven over medium heat.
  2. Add sliced onions and cook, stirring frequently until caramelized, about 30-40 minutes.
  3. Once onions are caramelized, remove them and set aside.
  4. In the same pot, sear the beef short ribs on all sides until browned.
  5. Add garlic, mix in the tomato paste, then deglaze with wine or broth, scraping up any bits.
  6. Return caramelized onions to the pot, add beef broth, thyme, salt, and pepper.
  7. Bring to a simmer, then cover and cook on low heat for 2-3 hours until the beef is tender.
Serving
  1. Ladle soup into bowls, top with slices of baguette, and sprinkle generously with cheese.
  2. Broil in the oven until the cheese is bubbly and golden.
  3. Garnish with fresh herbs if desired and serve.

Notes

This soup is even better the next day! Store leftovers in the fridge for up to four days or freeze for later.