The first time I made French onion short rib soup, it was purely out of desperation: a cold snap, an almost-empty fridge, and exactly one pack of short ribs buried behind the frozen peas. I’d been craving the classic French onion soup for days, but honestly, I wanted something heartier—a soup that could double as dinner and make you forget about the icy wind outside.
Let me tell you, the moment those onions started caramelizing in my Dutch oven, my entire kitchen smelled like a Parisian bistro. Add in the beefy richness from the short ribs and that blanket of melted Gruyère? It was almost like cheating at comfort food. I’ve made this French onion short rib soup more times than I can count since that first snowstorm—and it’s become my secret weapon for impressing friends (and feeding myself when I need something truly soul-soothing).
Here’s the thing: this recipe is not fussy. It’s all about coaxing deep flavors from simple ingredients, with just enough indulgence to make you feel like you’re getting away with something. If you love classic onion soup but want something that eats like a full meal, French onion short rib soup with melted Gruyère is absolutely for you.
Why You’ll Love This French Onion Short Rib Soup
Okay, I’m not exaggerating: this soup has ruined me for regular onion soup. There are so many reasons it’s become my go-to when I want to impress (or just spoil myself):
- Rich, beefy depth: The short ribs slowly simmer until they’re fall-apart tender, giving the broth a body that you just don’t get from store-bought stock.
- Caramelized onion magic: I use way more onions than you think is reasonable—six whole onions!—because that sweet, savory base makes every spoonful taste like pure comfort.
- Gruyère blanket: Broiled Gruyère melts into a golden, bubbly lid that you crack through with your spoon. It’s basically the best part of French onion soup, but even more decadent.
- Completely dinner-worthy: With the short ribs, this isn’t just a starter. It’s a full meal. Add a hunk of bread and you’re happy for hours.
- Make-ahead friendly: I’ve made this a day ahead for parties and it only gets better overnight. Plus, the leftovers are legendary.
This soup is what I pull out when I want to feel warm and fancy at the same time. The best part? It feels special enough for guests, but you can also eat it in pajamas on the couch. That’s my kind of comfort food.
What Ingredients You’ll Need
Here’s what I love about the ingredient list: it’s mostly pantry stuff and a trip to the meat counter. I’m picky about a few things (especially the cheese), so I’ll walk you through my favorites and why.
- Short ribs (2 lbs / 900g, bone-in): The bones add amazing flavor, and the meat shreds beautifully into the soup. I go for meaty, well-marbled ribs—ask your butcher for the good stuff.
- Yellow onions (6 large / about 1.5 kg): Yes, this seems like a lot. Trust me, you want the sweetness and volume. I slice them thin with a mandoline (when I remember to use it).
- Unsalted butter (3 tbsp / 45g): For caramelizing the onions. I’ve tried olive oil, but butter gives the onions a deeper flavor and helps them brown evenly.
- Beef broth (8 cups / 2L): Homemade is best, but I use Better Than Bouillon when I don’t have stock on hand. It’s worth splurging on a good base.
- Dry white wine (1 cup / 240ml): Adds acidity and complexity. Sauvignon Blanc is my usual pick—nothing too sweet.
- Fresh thyme (4 sprigs): I just toss them in whole and fish out the stems later. Dried works in a pinch (use 1 tsp).
- Bay leaf (1): For that classic soup flavor. Don’t skip it unless you have a personal vendetta against bay leaves.
- Gruyère cheese (2 cups / 200g, grated): This is non-negotiable for me. The nutty, melty flavor is what makes this soup feel fancy. I grate it fresh because pre-shredded just doesn’t melt as nicely.
- French bread/baguette (6-8 slices): For toasting and floating on the soup. I once used sourdough and it was awesome, so feel free to improvise.
- Salt & pepper: To taste. You’ll want to season in layers—taste as you go.
Ingredient tips: If you can’t find Gruyère, Swiss cheese works (Emmental is my backup). For short ribs, bone-in really is best. And quick note: onions shrink a LOT, so don’t be afraid of the mountain you start with.
Common questions: Can you use red onions? You can, but the flavor will be sharper and color a bit different. Can you sub broth? I’ve mixed chicken and beef when I’m low—just avoid vegetable broth, it’s too sweet. Where do you find Gruyère? Most big grocery stores have it in the specialty cheese section near the deli.
And yes, you can totally throw in extra garlic if you’re feeling it. I do this sometimes when I want a little punch.
Equipment Needed
You don’t need a fancy kitchen for this—my setup is pretty basic, but these tools make life easier:
- Large Dutch oven or heavy soup pot: Mine is a battered old Le Creuset knockoff. You want something heavy so the onions caramelize evenly and the ribs braise gently.
- Mandoline or sharp chef’s knife: For slicing onions thin. I always forget I own a mandoline until halfway through, but it’s worth using if you want uniform slices.
- Wooden spoon or spatula: For stirring the onions and scraping up the brown bits (that’s where the flavor hides).
- Oven-safe bowls or crocks: For broiling the cheese on top. I use regular soup bowls and just watch them carefully under the broiler.
- Sheet pan: For toasting the bread slices. Any baking sheet works.
- Tongs: Helpful for fishing out short ribs and shredding them. Forks work, but tongs are easier.
- Grater: For the Gruyère. I use a box grater—nothing fancy, just sharp.
Tool tips: If you don’t have oven-safe bowls, just melt the cheese on the bread slices under the broiler and float them on the soup. Works great! And for caramelizing onions, a heavy pot is key—I tried this once in a thin stockpot and the onions burned before they got sweet.
And yes, my wooden spoon is basically a family heirloom at this point. I swear things taste better when you use one.
How to Make French Onion Short Rib Soup Step-by-Step
Alright, let’s do this. I’m walking you through every step, from onion mountain to cheesy, beefy bliss.
- Brown the short ribs (10 minutes):
Pat the short ribs dry and season generously with salt and pepper. Heat 1 tbsp butter in your Dutch oven over medium-high heat. Sear the ribs on all sides until deeply browned—about 3-4 minutes per side. Remove and set aside. You want crispy, caramelized bits on the bottom; that’s flavor gold. - Caramelize the onions (25-30 minutes):
Add the remaining butter to the pot, then toss in all the sliced onions. Sprinkle with a pinch of salt. Cook over medium heat, stirring often, until the onions are soft, deep golden, and smell like heaven. Don’t rush this part! If they start to stick, add a splash of water and scrape up the brown bits. - Add wine & deglaze (3 minutes):
Pour in the white wine and scrape the bottom of the pot with your spoon. Simmer until the wine is mostly evaporated—should smell bright and slightly sweet. - Braise the short ribs (2 hours):
Add the short ribs back to the pot, pour in the beef broth, and toss in thyme and bay leaf. Bring to a simmer, cover, and cook gently for about 2 hours. The meat should be fork-tender and falling off the bone. Skim off any fat from the surface. - Shred the beef (5 minutes):
Remove short ribs and let cool slightly. Shred the meat with two forks, discarding bones and any large fat pieces. Return the shredded beef to the soup. - Season and simmer (10 minutes):
Taste the soup and adjust salt and pepper. If you like it thicker, simmer uncovered for 5-10 more minutes. - Toast the bread (5 minutes):
Slice the baguette and toast slices on a sheet pan at 400°F (200°C) until golden and crisp. Sometimes I rub them with a cut garlic clove for extra oomph. - Broil the Gruyère (5 minutes):
Ladle hot soup into oven-safe bowls, float a toasted bread slice on top, and cover generously with grated Gruyère. Broil until the cheese is melted, bubbly, and just starting to brown—about 2-3 minutes. Watch closely (I’ve burned more than a few toppings by wandering off).
Checkpoints: The onions should be jammy and sweet, not burnt. The beef should shred easily—if it’s still tough, give it another 20 minutes. The cheese should form a gooey, golden crust you want to dive straight into.
Real talk: If you burn the bread or the cheese, just scrape off the top and try again. Nobody’s perfect.
My Best Tips & Techniques
Okay, here’s where I spill all my secrets from making this French onion short rib soup way too many times:
- Don’t rush caramelizing onions: Low and slow is key. Crank the heat and you’ll get burnt, bitter onions instead of sweet, jammy goodness.
- Brown the ribs deeply: Those crispy bits on the meat and in the pot add tons of flavor. I used to skip this step—big mistake.
- Use fresh thyme if possible: The flavor is brighter, and you can just toss in whole sprigs. Dried works, but you’ll notice the difference.
- Skim the fat: Short ribs are rich, and too much fat can make the soup greasy. I skim with a spoon once the ribs are done braising.
- Gruyère is king: Pre-shredded cheese doesn’t melt as nicely. Buy a block and grate it yourself—it’s worth the extra two minutes.
- Broil with care: Don’t walk away during broiling! Cheese goes from perfect to burnt in seconds. Learned this the hard way.
- Let the soup rest: If you have time, make it a day ahead. The flavors deepen and the beef gets even more tender. I swear by leftovers.
Bonus: If you want extra beefy flavor, add a tablespoon of tomato paste with the onions. I do this sometimes for a richer broth.
And yes, I always taste as I go. Salt is your friend, but too much will drown out all those cozy flavors.
Ways to Mix It Up
Once you’ve got the classic French onion short rib soup down, here’s how to make it your own. I’ve tried all these—no failures yet!
- Mushroom-packed version: Add 2 cups (200g) sliced cremini mushrooms with the onions. They soak up the beef flavor and add earthy depth.
- Red wine twist: Swap half the white wine for dry red (like Pinot Noir). Gives the broth a richer color and deeper flavor—super cozy.
- Cheese swap: Try Comté or Emmental if you can’t find Gruyère. I even used sharp cheddar once in a pinch and it was pretty great (not classic, but tasty).
- Vegetarian adaptation: Skip the short ribs, use mushroom broth, and double the onions and mushrooms. Still hearty, just less beefy.
- Garlic lover’s version: Toss in 3-4 cloves minced garlic with the onions. I do this when I want the soup to have a little extra punch.
- Gluten-free: Use gluten-free baguette or skip the bread entirely—just pile the cheese straight on the soup and broil.
- Extra hearty: Add diced potatoes (2 cups / 300g) with the broth. Makes it almost stew-like.
- Make it spicy: Sprinkle in red pepper flakes or a dash of hot sauce to the soup before serving.
Flavor add-ins I’ve tested: A splash of Worcestershire sauce (umami boost), fresh chives on top, or even crispy bacon bits sprinkled over the cheese. No complaints so far.
My favorite twist? Double the cheese. I mean, come on.
Serving Ideas & Storage
How to Serve French Onion Short Rib Soup
- Classic style: Broiled Gruyère-topped bowls, served piping hot. Break through the cheese lid with your spoon (best moment).
- With extras: Add a side salad with Dijon vinaigrette, or just serve with more bread for dipping.
- Brunch upgrade: Serve in small crocks with poached eggs on top—sounds weird, tastes incredible.
- Party style: Mini crocks or mugs, each with its own cheesy bread lid.
Presentation tip: Sprinkle chopped fresh thyme or parsley on top after broiling. Makes it look restaurant-level fancy in about 4 seconds.
How to Store Leftovers
- Room temperature: Don’t recommend—soup is best kept chilled.
- Refrigerator: Store soup (without bread/cheese topping) in airtight containers for up to 5 days. Bread and cheese get soggy if stored together, so keep separate.
- Freezer: Soup (no bread or cheese) freezes beautifully up to 3 months. I freeze in portion containers for quick lunches.
- Reheating: Simmer gently on the stove or microwave in bursts. Toast fresh bread and broil cheese separately for the best texture.
Pro tip: If you ever have stale bread, use it for the topping—it holds up better to the soup and cheese than super-fresh slices.
And yes, leftover soup is even better the next day. I’m convinced it’s magic.
Nutritional Info & Health Benefits
I’m not a nutritionist, but here’s how French onion short rib soup stacks up (per generous bowl):
| Calories | Protein | Carbs | Fat | Fiber |
|---|---|---|---|---|
| 430 | 29g | 38g | 18g | 4g |
- Protein-packed: Thanks to the short ribs and Gruyère, it’ll keep you full for hours.
- Onion goodness: Onions are loaded with antioxidants and prebiotics. Plus, they’re naturally low-cal.
- Calcium boost: Gruyère brings a hit of calcium (and happiness).
- Balanced meal: You’ve got carbs, protein, and a little fat for satiety. Not diet food, but definitely better than takeout.
Dietary notes: Contains gluten (unless you use GF bread), dairy, and beef. Easily adapted for gluten-free or vegetarian eaters (see above).
Real talk: It’s comfort food, but you’re getting way more nutrition than a bowl of ramen or most restaurant soups. I’ll take that win.
Final Thoughts
So that’s my French onion short rib soup with melted Gruyère. I know I’ve gone on about it, but honestly, when you find a recipe this comforting, you want to shout it from the rooftops.
This has become my go-to for chill nights in, for impressing friends, and even for sneaky meal prep (those frozen portions are lifesavers). Every time I make this, someone asks for the recipe—and now, you have it!
Make it your own: Mix in mushrooms, swap the cheese, get creative with the bread. The beauty is in the details and the tweaks you add. That’s how the best recipes happen.
If you make this, please let me know how it turns out! Drop a comment below, tell me your favorite twist, or tag me on Instagram @yourhandle so I can see your cheesy creations. Questions? Ask away—I check comments every day and genuinely love helping troubleshoot.
Happy soup-making! May your kitchen smell like caramelized onions and melted cheese very soon.
Frequently Asked Questions
Q: Can I use chuck roast instead of short ribs?
A: Totally! Chuck roast works great if you can’t find short ribs or want a cheaper option. Just cut it into big chunks and brown like you would ribs. You’ll miss the bone flavor, but the soup will still be delicious.
Q: What if I don’t have Gruyère—any cheese substitutes?
A: Yep! Swiss, Comté, or Emmental are all close cousins. I’ve even used sharp provolone once and it melted beautifully. Just avoid mozzarella—it gets rubbery.
Q: How do I know when the onions are caramelized enough?
A: They should be deep golden brown, super soft, and smell sweet. If you taste one and it makes you want to eat the whole pot, you’re there. Usually takes 25-30 minutes, sometimes longer if your stove runs cool.
Q: Can I make this soup ahead?
A: Absolutely! The soup is even better the next day. Just store the bread and cheese separately, then reheat and broil when you’re ready to serve.
Q: Does this freeze well?
A: Yes! Freeze the soup (without bread or cheese) in airtight containers. Reheat gently and add fresh toasted bread and cheese before serving. I always keep a stash in the freezer for lazy nights.
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French Onion Short Rib Soup
- Total Time: 2 hours 55 minutes
- Yield: 6 servings 1x
Description
A hearty twist on classic French onion soup, this recipe features fall-apart tender short ribs, deeply caramelized onions, and a golden blanket of melted Gruyère. It’s a comforting, dinner-worthy soup perfect for cold nights or impressing guests.
Ingredients
- 2 lbs bone-in short ribs
- 6 large yellow onions (about 3 lbs), thinly sliced
- 3 tbsp unsalted butter
- 8 cups beef broth
- 1 cup dry white wine
- 4 sprigs fresh thyme (or 1 tsp dried thyme)
- 1 bay leaf
- 2 cups Gruyère cheese, grated
- 6–8 slices French bread or baguette
- Salt and pepper, to taste
Instructions
- Pat short ribs dry and season with salt and pepper. Heat 1 tbsp butter in a Dutch oven over medium-high heat. Sear ribs on all sides until deeply browned (3-4 minutes per side). Remove and set aside.
- Add remaining butter to the pot. Add sliced onions and a pinch of salt. Cook over medium heat, stirring often, until onions are soft, deep golden, and caramelized (25-30 minutes). Add a splash of water if onions start to stick.
- Pour in white wine and deglaze the pot, scraping up brown bits. Simmer until wine is mostly evaporated (about 3 minutes).
- Return short ribs to the pot. Add beef broth, thyme, and bay leaf. Bring to a simmer, cover, and cook gently for about 2 hours, until meat is fork-tender. Skim off any fat from the surface.
- Remove short ribs and let cool slightly. Shred meat with two forks, discarding bones and large fat pieces. Return shredded beef to the soup.
- Taste and adjust salt and pepper. Simmer uncovered for 5-10 minutes if you prefer a thicker soup.
- Toast baguette slices on a sheet pan at 400°F until golden and crisp (about 5 minutes). Optionally, rub with a cut garlic clove.
- Ladle hot soup into oven-safe bowls. Float a toasted bread slice on top and cover generously with grated Gruyère. Broil until cheese is melted, bubbly, and golden (2-3 minutes). Serve immediately.
Notes
For best flavor, don’t rush caramelizing the onions—low and slow is key. Bone-in short ribs add extra richness, but chuck roast can be substituted. Gruyère is traditional, but Swiss, Emmental, or Comté work in a pinch. Make the soup a day ahead for even deeper flavor. For gluten-free, use GF bread or omit the bread entirely. Leftovers keep well and freeze beautifully (without bread/cheese).
- Prep Time: 25 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Cuisine: French
Nutrition
- Serving Size: 1 generous bowl (abo
- Calories: 430
- Sugar: 10
- Sodium: 1100
- Fat: 18
- Saturated Fat: 9
- Carbohydrates: 38
- Fiber: 4
- Protein: 29
Keywords: French onion soup, short rib soup, Gruyère, comfort food, beef soup, caramelized onions, winter soup, hearty soup, dinner, make-ahead
