7 Irresistible French Onion Beef Short Rib Soup Wins

If you’ve been craving something warm, cozy, and deeply flavorful, this French Onion Beef Short Rib Soup is about to become your new cold-weather best friend. Think of all the goodness of classic French onion soup—but richer, heartier, and elevated with melt-in-your-mouth beef short ribs. Yes, it’s every bit as dreamy as it sounds.

And because I’m someone who firmly believes dinner shouldn’t feel like another item on your already overflowing to-do list, this recipe brings big restaurant flavor without asking you to hover over the stove all night. It’s the kind of meal that practically hugs you back—perfect for busy weeknights, lazy Sundays, or whenever life calls for a bowl of edible comfort.

Let’s dive in.

Why You’ll Love This French Onion Beef Short Rib Soup

This soulful bowl checks all the boxes:
✔ Cozy
✔ Savory
✔ Perfectly cheesy
✔ Makes your house smell like a warm hug

And honestly? As someone who lives for “set it and forget it” meals, this dish is one of those recipes that saved me during a week when I swear my calendar looked like it was planning for three people, not one. You’ll sear a little, stir a little, and then let the oven do the heavy lifting.

Plus, the beef short ribs transform the broth into something rich, hearty, and deeply comforting—exactly what I reach for after long days when I want something special but refuse to spend forever cooking it.

Ingredients You’ll Need

Here’s everything that goes into this comforting pot of deliciousness:

• Beef short ribs – The star ingredient. Tender, rich, and perfect for slow braising.
• Olive oil – For that gorgeous sear on the ribs and caramelization on the onions.
• Onions (4 large, thinly sliced) – Because French onion flavor starts here!
• Garlic (4 cloves, minced) – Adds depth and aroma.
• Fresh thyme (1 tsp) – Bright, herbal notes that balance the richness.
• Fresh rosemary (chopped) – A fragrant touch that makes this soup feel extra special.
• Beef broth (8 cups) – The hearty base holding everything together.
• Dry white wine (1 cup) – Adds acidity and complexity while deglazing the pot.
• Worcestershire sauce (2 tbsp) – Umami magic.
• Salt and pepper – Always essential.
• French baguette (8 slices) – For that classic French onion topper.
• Gruyère cheese (2 cups, shredded) – Melty, nutty perfection.

Want to customize it? A splash of balsamic vinegar adds richness, or a bit of cornstarch slurry makes your soup thicker.

How to Make French Onion Beef Short Rib Soup

Grab your ingredients, turn on some cozy music, and let’s make magic.

Step 1: Sear the Short Ribs

Start things off by preheating your oven to 350°F.
Heat a tablespoon of olive oil in a large oven-safe pot over medium-high heat. Pat your beef short ribs dry, then season with salt and pepper.

Sear each side for 3–4 minutes until beautifully browned.
This step locks in flavor and adds a depth that you simply can’t skip.

Remove the ribs and set aside.

Step 2: Caramelize the Onions

In the same pot, add all those sliced onions. Yes, it looks like a lot. Yes, they will cook down. And yes, your kitchen will smell absolutely incredible.

Cook for 20–25 minutes, stirring frequently, until they turn golden brown and caramelized. They’ll get sweet, soft, and gorgeous.

Add your garlic, thyme, and rosemary. Cook for another 2 minutes until fragrant.

Step 3: Deglaze With Wine

Pour in the cup of dry white wine and let it bubble as you scrape up all the browned bits stuck to the bottom.
That’s where the flavor hides—don’t let it get away!

Simmer for about 5 minutes until the wine reduces slightly.

Step 4: Bring It All Together and Bake

Return the short ribs to the pot.
Pour in the beef broth and Worcestershire sauce. Stir gently.

Bring the soup to a simmer, then cover and transfer your pot to the oven.

Bake for 2 to 2½ hours, or until the meat is fall-apart tender. The kind of tender where you barely touch it and it sighs its way off the bone.

Step 5: Shred the Meat

Remove the pot from the oven. Take out the short ribs and let them cool enough to handle.

Shred the meat and discard the bones. Add the meat back to the pot and stir everything together.

This is the moment the soup becomes a true comfort masterpiece.

Step 6: Toast the Baguette

Turn on your broiler.
Place your baguette slices on a baking sheet and toast each side for 1–2 minutes.

Keep an eye on them—broilers have two moods: perfection and incineration.

Step 7: Add the Cheese and Broil

Ladle the soup into oven-safe bowls.
Top each one with a slice of toasted baguette.
Layer on shredded Gruyère—don’t be shy!

Broil for 2–3 minutes until the cheese is bubbly, golden, and calling your name.

Tips for the Best French Onion Beef Short Rib Soup

Here are a few simple ways to upgrade your soup without extra effort:

✨ Don’t rush the onions.
They’re the backbone of classic French onion flavor. Low and slow is the way.

✨ Use good broth.
Homemade is great, but store-bought works beautifully too.

✨ Taste as you go.
Broths vary, so adjust salt and pepper at the end.

✨ Want it richer?
Stir in a splash of balsamic vinegar or a teaspoon of Dijon.

✨ Too thick?
Add a little extra broth.
Too thin? A cornstarch slurry works wonders.

And of course, if the cheese melts over the side of the bowl, that just means you did it right.

A Little Story From My Kitchen

The first time I made this soup, I was in the middle of a week that felt like one long ping-pong match: work, errands, family, repeat. I needed something soulful—but I also needed it to basically cook itself. The moment I pulled this out of the oven and that rich aroma filled the house, I swear my shoulders dropped two inches.

This soup didn’t just feed me. It restored me.

That’s what I hope it does for you too.

FAQs About French Onion Beef Short Rib Soup

Bring This French Onion Beef Short Rib Soup to Your Table

If comfort had a flavor, it would taste exactly like this French Onion Beef Short Rib Soup—deeply savory, rich, aromatic, and wrapped in melty cheese. Whether you’re feeding a hungry family, treating yourself after a long week, or looking for a cozy dish to serve guests, this soup is the kind of meal that makes any night feel a little more special.

And the best part? With simple ingredients and minimal fuss, you can create something that feels gourmet without the stress. Just the way I love it.

Whenever you’re ready, your kitchen is waiting—and this soup is ready to make your home smell amazing.

Craving More Cozy Comfort? Try These Next!

If this bowl of French Onion Beef Short Rib Soup made your kitchen smell like pure happiness, you’re going to adore these other comforting recipes. They’re just as hearty, soothing, and perfect for nights when you want something delicious without the fuss:

• If you’re in the mood for another soul-warming classic, this Old-Fashioned Vegetable Beef Soup brings big comfort with simple, familiar ingredients. It’s the kind of recipe that tastes like home.
• Love that French onion flavor? You have to try this creamy, dreamy French Onion Chicken Orzo Casserole. It’s cozy, melty, and exactly what you want on a cold night.
• If the beef short ribs in today’s recipe stole your heart, these melt-in-your-mouth Slow Cooker Short Ribs deserve a spot on your dinner list. Tender, rich, and unbelievably comforting.
• And if you’re all about comforting soups that practically cook themselves, this Crockpot Lasagna Soup is a crowd-pleaser with all the cheesy, tomato-y goodness of lasagna—without the layering.

Feel free to explore these next whenever you’re ready for another cozy night in. Your kitchen is about to get even more delicious!

French Onion Beef Short Rib Soup

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• Author: Mounia
• Total Time: 2 hours 50 minutes
• Yield: 6 servings 1x

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Description

This rich and cozy French Onion Beef Short Rib Soup combines tender, fall-apart short ribs with sweet caramelized onions, fresh herbs, and a deeply flavorful broth. Topped with crusty toasted baguette and melty Gruyère, it’s the ultimate comfort meal for chilly nights.

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Ingredients

Scale 1x2x3x

• 2–2.5 lbs beef short ribs

• 1 tbsp olive oil

• 4 large onions, thinly sliced

• 4 cloves garlic, minced

• 1 tsp fresh thyme leaves

• 1 tsp chopped fresh rosemary

• 8 cups beef broth

• 1 cup dry white wine

• 2 tbsp Worcestershire sauce

• Salt and pepper, to taste

• 8 slices French baguette

• 2 cups shredded Gruyère cheese
  Optional:

• 1 tbsp balsamic vinegar (added richness)

• Cornstarch slurry (for thicker soup)

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Instructions

1. Preheat the oven to 350°F. Heat olive oil in a large oven-safe pot over medium-high heat.

2. Season short ribs with salt and pepper, then sear for 3–4 minutes per side until deeply browned. Remove and set aside.

3. Add sliced onions to the same pot and cook 20–25 minutes, stirring regularly, until golden and caramelized.

4. Stir in minced garlic, thyme, and rosemary. Cook 2 minutes until fragrant.

5. Pour in white wine and deglaze the pot, scraping up browned bits. Simmer 5 minutes to reduce.

6. Return short ribs to the pot. Add beef broth and Worcestershire sauce. Bring to a simmer.

7. Cover and transfer the pot to the oven. Cook 2–2.5 hours, until meat is very tender.

8. Remove the pot from the oven. Take out the ribs, discard bones, and shred the meat. Return shredded meat to the soup.

9. Toast baguette slices under the broiler for 1–2 minutes per side.

10. Ladle soup into oven-safe bowls, top with baguette slices, and add Gruyère. Broil 2–3 minutes until bubbly and golden. Serve hot.

Notes

For extra richness, stir in a tablespoon of balsamic vinegar at the end.

If the soup is too thin, add a cornstarch slurry and simmer a few minutes.

Great make-ahead meal—flavors deepen beautifully overnight.

Use alcohol-free broth or apple juice instead of wine if preferred.

• Prep Time: 20 minutes
• Cook Time: 2 hours 30 minutes
• Category: Soup
• Method: Braising / Oven + Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 480 kcal
• Sugar: 7 g
• Sodium: 980 mg
• Fat: 27 g
• Saturated Fat: 12 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Carbohydrates: 26 g
• Fiber: 3 g
• Protein: 32 g
• Cholesterol: 115 mg