Some days just call for a bowl of something amazing. You know the ones. It’s cold outside, you’re tired, and you need food that feels like a big, warm hug.
I’ve spent years searching for the perfect comfort food. I think I finally found it by smashing two of my favorites together.
Get ready for French Onion Short Rib Soup. It’s rich, beefy, and topped with the gooiest, cheesiest toast you can dream of. This isn’t just soup; it’s an event.
What You’ll Need
This recipe uses simple ingredients to create a deep, amazing flavor. Don’t skimp on the quality of the beef or broth.
For the Soup:
- 3 lbs bone-in beef short ribs
- Salt and black pepper
- 2 tablespoons olive oil
- 4 large yellow onions, thinly sliced
- 4 cloves garlic, minced
- 1/2 cup dry red wine (like Merlot or Cabernet)
- 8 cups beef broth, preferably low-sodium
- 1 tablespoon Worcestershire sauce
- A few sprigs of fresh thyme
- 2 bay leaves
For the Cheesy Toast:
- 1 baguette, sliced into 1-inch thick rounds
- 2 cups shredded Gruyere cheese
- A little butter or olive oil for toasting
Tools You’ll Need
You don’t need a lot of fancy gear for this. A good heavy pot is the most important tool.
- A large Dutch oven or heavy-bottomed pot
- Tongs
- A sharp knife
- Cutting board
- Baking sheet
How to Make It
Follow these steps closely. The real secret is patience, especially with the onions.
Step 1: Pat the short ribs dry with a paper towel. Season them all over with a good amount of salt and pepper. Don’t be shy here.
Step 2: Heat the olive oil in your Dutch oven over medium-high heat. Place the short ribs in the pot, making sure not to crowd them. Sear them on all sides until they’re deeply browned. This takes about 8-10 minutes.
Step 3: Remove the ribs from the pot and set them aside. There should be a good amount of fat left. If there’s too much, pour a little off, but leave about 2 tablespoons.
Step 4: Turn the heat down to medium-low. Add all of your sliced onions to the pot. Cook them slowly, stirring every few minutes. You want them to become soft, sweet, and deep brown. This is the longest step and can take 45-60 minutes.
Step 5: Once the onions are caramelized, add the minced garlic and cook for just one more minute until you can smell it.
Step 6: Pour in the red wine to deglaze the pot. Scrape up all those tasty brown bits from the bottom. Let the wine cook down for a couple of minutes.
Step 7: Add the short ribs back into the pot. Pour in the beef broth and Worcestershire sauce. Add the thyme sprigs and bay leaves.
Step 8: Bring the soup to a simmer. Then, reduce the heat to low, cover the pot, and let it cook for at least 3 hours. The meat should be super tender and falling off the bone.
Step 9: Carefully remove the short ribs from the soup. Take the meat off the bones and shred it with two forks. Discard the bones and any large pieces of fat.
Step 10: Return the shredded beef to the pot. Give everything a good stir and taste it. Add more salt and pepper if it needs it.
Step 11: While the soup finishes, make the toasts. Turn on your oven’s broiler. Lightly brush the baguette slices with olive oil or butter and place them on a baking sheet.
Step 12: Broil for 1-2 minutes on each side until golden. Pile the shredded Gruyere cheese on top of each slice. Broil again until the cheese is melted and bubbly.
Step 13: Ladle the hot soup into bowls. Top each bowl with one or two of the cheesy toasts and serve right away.
Pro Tips
After making this a dozen times, I’ve learned a few things that make a huge difference.
- Patience with the Onions: I can’t say this enough. Rushing the onions will make them bitter. Let them cook low and slow until they are sweet and jam-like. This is where the soup gets its signature flavor.
- Get a Hard Sear: The brown crust on the short ribs is pure flavor. Make sure your pot is hot and don’t move the ribs around too much. Let them sit and develop that color.
- Use Good Broth: This is a soup, so the broth matters. A good quality beef broth or stock will make your final dish taste so much better than one made with a watery, cheap broth.
- Don’t Burn the Garlic: Garlic cooks fast and burnt garlic is awful. Only cook it for about a minute right before you add the liquids.
Substitutions and Variations
You can easily swap a few things if you don’t have them on hand.
| Ingredient | Substitution Idea | Note |
|---|---|---|
| Short Ribs | Chuck Roast | Cube it first |
| Gruyere | Provolone, Swiss | Different melt/flavor |
| Red Wine | Beef Broth | Use more broth |
| Yellow Onions | Sweet Onions | Even sweeter taste |
Make-Ahead Tips
This soup is perfect for making ahead of time. The flavors actually get better after a day in the fridge.
Just make the soup completely, let it cool, and store it in an airtight container in the refrigerator for up to 3 days.
When you’re ready to eat, gently reheat it on the stove. Make the cheesy toasts fresh right before serving.
Meal Pairing Suggestions
This soup is a meal all by itself, but a little something on the side is always nice.
| Pairing Type | Specific Suggestion |
|---|---|
| Salad | Simple green salad |
| Vegetable | Roasted broccoli |
| Wine | Glass of Merlot |
Leftovers and Storage
If you have any leftovers, they store very well.
- Fridge: Let the soup cool completely. Store it in an airtight container for up to 4 days.
- Freezer: This soup freezes great. Store it in a freezer-safe container for up to 3 months. Thaw it in the fridge overnight before reheating.
- Reheating: Gently warm the soup on the stovetop over medium-low heat until it’s hot.
Store the toasts separately in a zip-top bag at room temperature so they don’t get soggy.
Nutritional Info
This is a rich dish, but you can make a few changes to fit different dietary needs.
| Diet Type | Simple Swap |
|---|---|
| Gluten-Free | Use gluten-free bread |
| Lower Carb | Skip the toast |
| Lower Fat | Skim fat off top |
The nutritional info is an estimate. It will change based on the exact ingredients you use.
FAQs
Q1. Can I make this in a slow cooker?
Ans: Yes. Sear the ribs and caramelize the onions on the stove first. Then transfer everything to the slow cooker and cook on low for 8 hours.
Q2. My soup tastes a little bitter. What did I do wrong?
Ans: You probably cooked the onions too fast or on heat that was too high. Caramelizing has to be a slow process. Also, make sure you didn’t burn the garlic.
Q3. Can I use boneless short ribs?
Ans: You can, but the bones add a lot of flavor to the broth. If you use boneless, the cooking time might be a little shorter.
Wrapping Up
This French Onion Short Rib Soup is more than just a recipe. It’s the kind of meal that makes memories.
It takes a little time, but every minute is worth it when you take that first bite of tender beef, sweet onions, and cheesy bread all at once.
Give it a try. I promise you won’t be disappointed. Let me know how it turns out in the comments below
