Hearty French Onion Short Rib

This hearty French onion short rib soup brings together deeply caramelized onions and tender, slowbraised beef short ribs in a rich, savory broth. Topped with a crunchy slice of toasted bread and melted, golden Gruyere cheese, this dish fills your kitchen with warming aromas and offers comfort in every bite. It's perfect for chilly days, whether you need a cozy family meal or an elegant dinner to impress guests.

I first made this on a cold autumn afternoon, and the smell of caramelizing onions and braising beef instantly became a comforting signal for family dinners. It's now my goto for special occasions that don't require fuss but still feel thoughtful.

Ingredients

• Beef short ribs: Beef short ribs with good marbling and bonein for tender meat and a gelatin-rich broth. Choose the freshest ribs from the coldest part of the fridge to ensure quality
• Yellow onions: Yellow onions take advantage of their high natural sugar to caramelize deeply, creating the sweet and savory base. Pick firm, heavy onions with dry skins for best results
• Garlic: Garlic adds subtle aromatic depth. Use fresh minced garlic to make that flavor pop
• Beef broth: Beef broth preferably lowsodium and rich, either homemade or a high-quality store-bought brand builds the soup base with concentrated flavor
• Olive oil: Olive oil for searing meat and gently softening onions without overpowering flavors
• Balsamic vinegar: Balsamic vinegar brings acidity and a slight sweetness, lifting the onion flavors beautifully
• Dried thyme and bay leaf: Dried thyme and a bay leaf add classic earthy, fragrant notes that enhance the broth
• Salt and black pepper: Salt and black pepper to season and bring out the flavors in every component
• Thick crusty bread: Thick crusty bread such as a baguette or sourdough boule that holds up well under the broth without getting soggy
• Gruyere cheese: Gruyere cheese aged at least five months for sharp, nutty flavor that melts perfectly and forms the iconic cheese crust
• Fresh parsley: Fresh parsley for garnish to add a bright pop of color and freshness

Instructions

Prepare the Crust:

Season the beef short ribs with salt and pepper generously. Heat olive oil in a large heavybottomed pot over medium high heat. Sear the short ribs on all sides until deeply browned and caramelized. This should take about four to five minutes per side and forms the flavorful crust and fond on the bottom of the pot. Remove the ribs and set them aside.

Caramelize the Onions:

Reduce the heat to medium and add the sliced yellow onions to the same pot. Cook slowly, stirring occasionally to avoid burning. Let the onions soften and turn a deep golden brown over a period of about twenty to twenty five minutes. This slow caramelization builds the signature sweet and savory base you need.

Add Garlic and Herbs:

Stir in the minced garlic and cook just for one minute until fragrant. Next add the balsamic vinegar, dried thyme, and bay leaf. The vinegar will deglaze the pot lightly, loosening the browned bits and adding complexity to the broth.

Braise the Short Ribs:

Return the seared short ribs to the pot and pour in beef broth just until the ribs are mostly submerged. Bring the liquid to a gentle simmer, then cover the pot and reduce heat to low. Let the ribs braise slowly for two to two and a half hours until the meat is tender and falls off the bone easily.

Shred the Meat:

Once the ribs are done, carefully remove them from the pot and let cool slightly. Use two forks to shred the meat, discarding bones and any large pieces of fat. Return the shredded meat to the pot and remove the bay leaf.

Assemble and Broil:

Preheat your oven broiler. Ladle the hot soup into ovensafe bowls. Place a thick slice of crusty bread on top of each bowl and generously sprinkle with shredded Gruyere cheese. Arrange the bowls on a rimmed baking sheet and broil for about two to three minutes. Watch carefully as the cheese melts and turns golden and bubbly.

Garnish and Serve:

Sprinkle freshly chopped parsley on top and serve immediately while everything is piping hot.

My favorite ingredient is definitely the yellow onions. Transforming them through hours of slow cooking from sharp and pungent to sweet and caramelized is a magical process. Each time I prepare this soup, the irresistible aroma fills my home and instantly takes me back to cozy French bistros and family feasts. The onions truly are the soul of this dish.

Storage Tips

Let the soup cool completely before storing. Keep the soup base without the bread and cheese in an airtight container in the fridge for up to four days. You can also freeze the soup without bread or cheese for up to three months in proper freezersafe containers. When reheating, warm gently on the stove and add freshly toasted bread and cheese at serving time to maintain the best textures.

Ingredient Substitutions

If short ribs are unavailable, beef chuck roast cut into large chunks works well for braising. Gruyere cheese can be replaced with Comte, Emmental, or a mix of Swiss and Parmesan cheeses for similar melt and nutty flavor. For gluten free options, use certified gluten free bread and broth. For dairy free, skip the cheese and try sprinkling nutritional yeast on toasted bread for a cheesy flavor without dairy.

Serving Suggestions

This soup pairs wonderfully with a crisp green salad dressed with sharp vinaigrette to balance its richness. Serve with cornichons for a tart crunch that complements the hearty broth. For drinks, malty brown ale, dry apple cider, or sparkling pomegranate juice create a great contrast with the umami flavors.

This French onion short rib soup is a comforting makeahead dish that shines with deeply caramelized onions and melting Gruyere. It elevates weeknight dinners and special occasions alike.

Common Questions About the Recipe

→ Can this be made in a slow cooker?

Yes, after searing the ribs and caramelizing onions on the stove, transfer everything to a slow cooker and cook on low for 7-8 hours or high for 4-5 hours until ribs are tender.

→ What cheese can replace Gruyère?

Comté, Swiss, or Emmental cheeses offer similar meltability and nutty flavor. Mozzarella combined with Parmesan also works for a milder taste.

→ How do I caramelize onions properly?

Cook sliced onions over medium-low heat, stirring occasionally for 30-45 minutes until they turn deep golden brown and sweet, avoiding burning by adjusting heat as needed.

→ What bread works best for the toast?

Sturdy, crusty breads like baguettes or sourdough hold up well to soaking and toasting without becoming soggy.

→ How can I thicken the broth if it’s too thin?

Simmer uncovered for 15-20 minutes to reduce liquid or whisk in a cornstarch slurry to slightly thicken the broth.

→ What key steps ensure tender short ribs?

Sear ribs well to develop flavor, then braise low and slow in broth for 2-2.5 hours until meat pulls away from the bone and shreds easily.