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French Onion Beef Short Rib Soup Recipe
Marigold Voss

French Onion Beef Short Rib Soup Recipe

A rich and deeply flavorful French onion–style soup made with tender beef short ribs, caramelized onions, and a savory broth. This hearty soup is slow-simmered for maximum depth and comfort.
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Prep Time 20 minutes
Cook Time 2 hours
Caramelizing Time 30 minutes
Total Time 2 hours 50 minutes
Servings: 4
Course: Main Course, Soup
Cuisine: French
Calories: 519
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1½ lb Beef short ribs bone-in
  • 2 tbsp Olive oil or butter
  • 4 cups Yellow onions thinly sliced
  • 3 cloves Garlic minced
  • 1 tbsp Tomato paste optional
  • ½ cup Dry white wine or beef broth
  • 5 cups Beef broth low sodium
  • 1 tsp Fresh thyme or dried
  • 1 bay Bay leaf whole
  • ½ tsp Black pepper to taste
  • ¾ tsp Salt adjust as needed
  • 1 tbsp Fresh parsley chopped, garnish

Equipment

  • 1 Large Dutch oven or heavy pot Oven-safe preferred
  • 1 Wooden spoon For stirring onions
  • 1 Tongs For handling short ribs
  • 1 Cutting board Prep work
  • 1 Knife Sharp

Method
 

  1. Season beef short ribs with salt and black pepper.
  2. Heat olive oil in a large Dutch oven over medium-high heat.
  3. Sear short ribs on all sides until deeply browned, then remove and set aside.
  4. Add sliced onions to the same pot and cook over medium heat.
  5. Stir onions frequently and caramelize for 30 minutes until golden brown.
  6. Add minced garlic and tomato paste and cook briefly.
  7. Deglaze the pot with white wine and scrape up browned bits.
  8. Return short ribs to the pot and add beef broth, thyme, and bay leaf.
  9. Bring to a boil, then reduce heat to low and cover.
  10. Simmer gently for 2 hours until meat is tender.
  11. Remove bones, shred beef, and return meat to the soup.
  12. Taste, adjust seasoning, garnish with parsley, and serve hot.

Video

Notes

  • Caramelize onions slowly for the best flavor.
  • This soup tastes even better the next day.
  • Serve with toasted bread or cheese-topped croutons.
  • Can be made a day ahead and reheated gently.