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French Onion Short Rib Soup

A luxurious twist on classic French onion soup, featuring fall-apart tender braised short ribs in a deeply flavorful caramelized onion and beef broth, topped with a cheesy Gruyère crouton.
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Prep Time 45 minutes
Cook Time 4 hours
Total Time 4 hours 45 minutes
Servings: 6 bowls
Course: Main Course, Soup
Cuisine: American, French
Calories: 680

Ingredients
  

For the Braised Short Ribs
  • 3 pounds bone-in beef short ribs
  • 2 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 2 tbsp all-purpose flour
  • 2 tbsp olive oil
  • 1 large yellow onion roughly chopped
  • 2 medium carrots roughly chopped
  • 2 celery stalks roughly chopped
  • 4 cloves garlic smashed
  • 2 tbsp tomato paste
  • 1 cup dry red wine like Cabernet Sauvignon
  • 4 cups beef stock divided
For the Caramelized Onions & Soup Base
  • 4 tbsp unsalted butter
  • 3 pounds yellow onions thinly sliced (about 6-7 large)
  • 1 tsp granulated sugar
  • 2 tsp fresh thyme leaves plus sprigs for garnish
  • 1 bay leaf
  • 2 tbsp dry sherry or brandy optional
  • Salt and pepper to taste
For the Cheesy Croutons & Assembly
  • 1 baguette sliced into 1-inch pieces
  • 2 tbsp olive oil
  • 1 clove garlic peeled
  • 2 cups shredded Gruyère cheese
  • 0.5 cup shredded Comté or Fontina cheese

Equipment

  • Large Dutch oven or heavy oven-safe pot
  • Cutting board & sharp knife
  • Fine-Mesh Strainer
  • Large skillet for onions
  • Oven-safe soup bowls or crocks
  • Baking sheet

Method
 

  1. Preheat oven to 325°F (165°C). Season short ribs with salt, pepper, and dust with flour. Sear in olive oil in a Dutch oven until deeply browned on all sides. Remove and set aside.
  2. In same pot, sauté chopped onion, carrot, and celery until soft. Add garlic and tomato paste; cook 1 minute. Deglaze with red wine, scraping up browned bits. Simmer 3-4 minutes. Add 2 cups beef stock.
  3. Return short ribs to pot. Liquid should come halfway up meat. Cover and braise in oven for 2.5 to 3 hours, until meat is fork-tender.
  4. While ribs braise, caramelize onions: Melt butter in a large skillet. Add sliced onions and sugar. Cook over medium-low heat for 45-60 mins, stirring occasionally, until deep golden brown. Add thyme and bay leaf in last 10 minutes.
  5. Remove short ribs from pot. Strain braising liquid through a sieve; discard solids. Skim excess fat. Shred meat, discarding bones and fat.
  6. Combine strained broth, caramelized onions (discard bay leaf), shredded meat, remaining 2 cups beef stock, and sherry (if using) in a large pot. Simmer for 15-20 mins. Season to taste.
  7. Make croutons: Brush baguette slices with oil. Broil until golden. Rub with garlic clove.
  8. Ladle soup into oven-safe bowls. Top with a crouton and mound with mixed cheeses. Broil 2-4 mins until cheese is melted and bubbly. Garnish with thyme and serve immediately.

Notes

Active time is manageable, but plan for the long braising and caramelizing time. Soup can be made up to 2 days ahead; store shredded meat and broth together. Reheat gently before assembling and broiling. For a less rich version, skim fat diligently and use less cheese.