This French Onion Short Rib Soup is a rich, comforting twist on the classic dish. Instead of wine, I use deeply caramelized onions and tender braised short ribs to build a luxurious, hearty broth. Topped with golden, cheesy Gruyère toasts, this soup delivers everything I crave on a chilly evening.
Why You’ll Love This Recipe
I love how this recipe transforms a classic French onion soup into something even more satisfying. The addition of short ribs adds a meaty depth that makes this a complete meal. Even without wine, the soup is full of bold, savory flavor from slow-cooked onions, fresh herbs, and a splash of balsamic for brightness. And that cheesy Gruyère toast on top? It takes the whole thing over the top.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 ½ pounds bone-in beef short ribs
4 large yellow onions, thinly sliced
2 tablespoons unsalted butter
1 tablespoon olive oil
4 garlic cloves, minced
8 cups beef broth or stock
2 tablespoons balsamic vinegar
2 bay leaves
4 sprigs fresh thyme
1 teaspoon salt (plus more to taste)
½ teaspoon freshly ground black pepper
1 French baguette, sliced into ¾-inch thick rounds
2 cups Gruyère cheese, freshly grated
Directions
I start by patting the short ribs dry and seasoning them with salt and pepper. In a large Dutch oven or heavy pot, I heat the olive oil over medium-high heat and sear the short ribs on all sides until deeply browned, about 3–4 minutes per side. Once browned, I remove them and set them aside.
In the same pot, I lower the heat to medium and add butter. Once melted, I stir in the sliced onions and a pinch of salt. I cook them low and slow, stirring often, for 35–45 minutes until they’re deeply golden and caramelized.
I add the minced garlic and cook for another minute. Then I pour in the balsamic vinegar to deglaze the pot, scraping up any browned bits at the bottom.
I return the short ribs to the pot and add the beef broth, bay leaves, thyme sprigs, and more salt and pepper to taste. I bring it all to a gentle boil, then reduce the heat, cover, and simmer for 2½ to 3 hours until the short ribs are tender and falling off the bone.
I remove the ribs and discard the bones and excess fat, then shred the meat and return it to the pot. I discard the bay leaves and thyme sprigs at this point.
While the soup simmers, I preheat the oven to 400°F. I place the baguette slices on a baking sheet and toast them for about 5–7 minutes, until lightly crisp. Then I top each slice with a generous amount of grated Gruyère and return them to the oven until the cheese is bubbly and golden, about 5 minutes more.
To serve, I ladle the hot soup into bowls and top each one with a cheesy toast.
Servings and timing
This recipe makes about 6 generous servings. Prep time: 20 minutes Cook time: 3 hours 15 minutes Total time: 3 hours 35 minutes
Variations
I sometimes swap out the short ribs for chuck roast if that’s what I have on hand—it’s still rich and flavorful.
For a lighter version, I’ve made this with chicken thighs and chicken broth. It’s not as decadent, but still delicious.
I’ve tried adding mushrooms for an earthy twist, and they complement the onions beautifully.
If I don’t have Gruyère, I use Swiss or even provolone for the toasts.
Storage/Reheating
I let any leftovers cool completely, then store the soup in an airtight container in the fridge for up to 4 days. It also freezes well for up to 2 months. I reheat it on the stove over medium heat until warmed through. The cheesy toasts are best fresh, but if I have extras, I re-toast them under the broiler for a couple minutes.
FAQs
What can I use instead of short ribs?
If I don’t have short ribs, I use beef chuck roast cut into chunks. It’s still tender and works well in this soup.
Can I make this soup ahead of time?
Yes, I often make it a day in advance—the flavors get even better overnight. I just reheat it gently before serving and prepare fresh toasts.
Is it okay to freeze this soup?
Absolutely. I freeze the soup in individual portions and thaw it in the fridge overnight before reheating. I always make the cheese toasts fresh when serving.
What’s the best substitute for Gruyère cheese?
I’ve used Swiss, Emmental, or even sharp white cheddar when I don’t have Gruyère. All melt well and taste great.
How do I get the onions perfectly caramelized?
Patience is key. I cook them low and slow in butter, stirring often, for at least 35–45 minutes until they turn deep golden brown. That’s where the flavor comes from.
Conclusion
This French Onion Short Rib Soup with Cheesy Gruyère Toast is everything I want in a comforting, hearty meal. The depth of flavor from slow-braised ribs and caramelized onions is unbeatable, and that cheesy toast is the perfect finishing touch. Even without wine, this soup delivers big, bold taste that I’ll come back to all season long.
A rich, comforting twist on French onion soup made without wine. This version features deeply caramelized onions, tender braised short ribs, and golden Gruyère toasts for a hearty and flavorful meal.
Ingredients
2 ½ pounds bone-in beef short ribs
4 large yellow onions, thinly sliced
2 tablespoons unsalted butter
1 tablespoon olive oil
4 garlic cloves, minced
8 cups beef broth or stock
2 tablespoons balsamic vinegar
2 bay leaves
4 sprigs fresh thyme
1 teaspoon salt (plus more to taste)
½ teaspoon freshly ground black pepper
1 French baguette, sliced into ¾-inch thick rounds
2 cups Gruyère cheese, freshly grated
Instructions
Pat the short ribs dry and season with salt and pepper. In a large Dutch oven or heavy pot, heat olive oil over medium-high heat and sear short ribs on all sides until browned, about 3–4 minutes per side. Remove and set aside.
Lower heat to medium, add butter to the pot, and stir in sliced onions with a pinch of salt. Cook slowly, stirring often, for 35–45 minutes until onions are deeply caramelized.
Add minced garlic and cook for 1 minute. Deglaze the pot with balsamic vinegar, scraping up browned bits.
Return short ribs to the pot. Add beef broth, bay leaves, thyme sprigs, and more salt and pepper. Bring to a gentle boil, then cover and simmer for 2½ to 3 hours until ribs are tender.
Remove ribs, discard bones and fat, shred meat, and return to pot. Remove bay leaves and thyme sprigs.
Preheat oven to 400°F. Place baguette slices on a baking sheet and toast for 5–7 minutes. Top with Gruyère and return to oven until cheese is bubbly and golden, about 5 minutes more.
Serve soup in bowls topped with cheesy Gruyère toast.
Notes
Chuck roast can be used instead of short ribs.
For a lighter version, use chicken thighs and broth.
Adding mushrooms enhances the earthiness.
Swiss, provolone, or white cheddar can substitute Gruyère.
Soup improves in flavor when made a day ahead.
Store leftovers in fridge for up to 4 days or freeze for 2 months.
