Photo: A rustic bowl of French Onion Beef Short Rib Soup topped with crispy bread and melted cheese)

Estimated Difficulty: Intermediate

This French Onion Beef Short Rib Soup is a comforting classic filled with tender beef short ribs, caramelized onions, and a rich broth. Grate some Gruyère on top for a true French touch!

Recipe Time:

• Prep: 20 minutes
• Cook: 3 hours (low in slow cooker) or 45 minutes (pan method)

Servings: 4-6 people

Estimated Calories: ~500 per bowl

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Ingredients:

• 1 tbsp olive oil (plus more for roasting)
• 1 large onion, thinly sliced (≈ 1.5 lbs / 700g)
• 2 cloves garlic, minced
• 2 lbs (≈ 900g) beef short ribs, trimmed of excess fat
• 4 slices pancetta or bacon, chopped (optional)
• 2 carrots, chopped
• 2 stalks celery, chopped
• 2 sprigs fresh thyme
• 1 tsp bay leaf (optional)
• 4 cups (≈1 liter) homemade or quality beef broth
• 1 cup dry red wine (like Cabernet Sauvignon, optional)
• Salt and freshly ground black pepper
• 2 tbsp all-purpose flour (optional, for thickening)
• Cooked crusty bread (like baguette) for serving
• 1 cup grated Gruyère cheese (divided, optional for topping)

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Tools Needed:

• Slow Cooker or Dutch Oven
• Baking sheet (for roasting)
• Ladle, measuring cups, knife, cutting board

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Instructions:

1. Prep Beef: Pat the short ribs dry with paper towels. Generously season with salt and pepper. Place them in a slow cooker or Dutch oven. If using, add the pancetta/bacon.
2. Roast Beef: If you prefer crispier edges, roast the short ribs briefly. Place them in a single layer on a baking sheet, drizzle with olive oil and season with salt and pepper. Roast at 400°F (200°C) for 15–20 minutes. Set aside.
3. Caramelize Onions: Heat the olive oil in the slow cooker or Dutch oven over medium heat. Slice the onion as thin as possible and cook for 10–15 minutes, stirring occasionally, until caramelized (golden brown).
4. Sear Beef & Add Flavor: Return the roasted short ribs and any accumulated drippings to the slow cooker or Dutch oven. Add the minced garlic, carrots, and celery. Stir in the thyme and bay leaf (if using).
5. Deglaze (If Using Dutch Oven): Pour the red wine (if using) and beef broth into the pot. Let it bubble and reduce for a few minutes.
6. Slow Cook: Cover the pot and cook on LOW for 2.5–3 hours, or on HIGH for 1.5–2 hours, until the meat is fork-tender.
7. Finish (Slow Cooker Method): If using a slow cooker, carefully pour about 1–2 cups of the soup into a saucepan. Add the flour (if using) to form a slurry, whisk until smooth, and remove any lumps. Gradually whisk this into the pot of soup until it thickens slightly. Alternatively, leave the soup as is.
8. Serve: Ladle the soup into bowls. Top generously with flaky Gruyère cheese (optional) and serve immediately with crusty bread for dipping.

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Pro Tips:

• For an authentic touch, finish the soup with a swirl of crème fraîche before adding the cheese.
• Make extra broth to freeze in 1-cup portions for future lazy weekday soups!
• If short ribs aren’t available, beef chuck roast or brisket works well too — cut into bite-sized pieces.
• Don’t skip the caramelized onions! They bring depth and sweetness to the soup.

Enjoy this comforting classic! 🤔🍜

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