French Onion Short Rib Soup

There is nothing cozier than a bowl of French Onion Short Rib Soup with golden Gruyère toast on a chilly day. This dish layers together meltingly tender short ribs, deeply caramelized onions, and a rich broth that carries the savory soul of classic French onion soup but makes it even more indulgent. Thick toasts topped with bubbling Gruyère invite you to dunk and savor every bite. When I first made this for a Sunday family dinner, the way it won everyone over—even my pickiest eater—made it a new winter staple in our house.

I originally served this soup for a snow day dinner party. Since then, it has become the soup I am most proud to serve, especially when I want to impress with something that feels both timeless and comforting.

Ingredients

• Beef short ribs: three pounds bone-in for deep meaty flavor and extra richness
• Yellow onions: six, sliced thin, the base of that classic french onion flavor, look for firm, shiny onions
• Butter: three tablespoons for slow-cooking the onions, go for European or cultured butter if you can
• Olive oil: two tablespoons for browning and added richness, use extra virgin for best taste
• Fresh thyme: four sprigs, lends fresh herbal notes, select bright green sprigs
• Garlic: four cloves, minced, for subtle heat and aromatic depth, choose fresh bulbs with tight skins
• Bay leaves: two, for that earthy savory backbone
• Beef stock: eight cups, builds a hearty base, homemade or low sodium are great
• Dry red wine: one cup for acidity and color, choose something drinkable and robust
• Salt and black pepper: for seasoning, use kosher salt and freshly cracked pepper for best results
• French baguette: sliced thin, perfect for golden toast, look for a crisp crust
• Gruyère cheese: two cups shredded, melts beautifully and delivers nutty flavor, buy a block to grate yourself for maximum melt and taste

Instructions

Prep and Brown the Short Ribs:

Season the short ribs very generously with salt and black pepper. In a heavy Dutch oven over medium-high heat, pour in the olive oil and let it get hot. Sear the short ribs on all sides until browned and a deep golden crust forms. This step draws out flavor and builds the foundation for your soup. Once browned set the short ribs aside on a plate.

Caramelize the Onions:

Turn the heat to low and add the butter with a bit more olive oil to the pot. Add the sliced onions and stir to coat them well in fat. Settle in for a patient cook. Let the onions cook slowly for thirty to forty minutes stirring every few minutes as they turn jammy golden and sweet. Scrape up any tasty browned bits from the bottom as the onions sweat.

Deglaze with Red Wine and Add Garlic:

Toss the minced garlic into the caramelized onions and stir for just one minute to let it bloom without burning. Pour in the red wine and use your spoon to gently scrape up every last browned scrap stuck to the pot. Let the wine reduce for a few minutes until most of the liquid has evaporated leaving behind a deep aroma and concentrated flavor.

Simmer with Broth and Short Ribs:

Pour in the beef stock and tuck in the thyme and bay leaves. Return the browned short ribs (and any juices that escaped) to the pot. Cover tightly and let it all simmer gently on low for two and a half to three hours. When the short ribs are easily falling off the bone they are ready. Skim off any extra fat from the surface.

Make Gruyère Toasts:

While your soup finishes toast the sliced baguette under the broiler on a sheet tray. Watch closely to keep from burning. Flip them so both sides turn golden. Once crisp top each piece generously with shredded Gruyère cheese. Slide the tray back under the broiler just until the cheese is bubbling and lightly browned at the edges.

Finish and Serve:

Fish out the bay leaves and thyme stems from the soup. Pull the short rib meat off the bones and break it into hearty chunks. Ladle the steaming soup and rib meat into wide bowls. Top each bowl with the hot Gruyère toast and serve right away while the cheese is at its best.

Gruyère and I have a long loyal relationship. I always choose a wedge to grate at home for the boldest flavor and melting quality. My favorite memory with this soup was surprising my dad with a pot of it after his winter shift outdoors. We ate in quiet happiness the soup warming us down to our toes.

Storage Tips

Let the soup cool and then move it into airtight containers for up to four days in the fridge. The Gruyère toasts should be broiled fresh every time so store the bread and cheese separately. If you want to freeze the soup it holds up beautifully for up to three months. Always skim fat from the top after chilling for a lighter soup and best texture when reheating.

Ingredient Substitutions

If short ribs are not available chuck roast cut into large cubes works great and still offers plenty of flavor. For the broth focus on good beef stock but rich homemade chicken stock will work if needed. You can use Swiss cheese or Emmental in place of Gruyère. If you must skip the wine a splash of balsamic adds brightness but wine gives the truest flavor.

Serving Suggestions

Serve the soup with a crisp green salad lightly dressed with mustard vinaigrette to balance the richness. A glass of the same red wine used in the soup makes the meal feel extra special. Hearty roasted root veggies are a cozy compliment too.

Cultural and Historical Notes

This recipe is inspired by the classic French onion soup but hearty short ribs make it a celebratory main dish for modern kitchens. French onion soup dates back centuries as a comfort food for workers and home cooks across France. Gruyère cheese hails from Switzerland and is beloved for its delicate nutty flavor and magical melting powers.

Seasonal Adaptations

Swap in shallots or leeks for part of the onions in spring for a milder flavor. Add a handful of wild mushrooms in the fall for earthiness. Try apple cider instead of wine around the holidays for a sweet twist.

Success Stories

A friend made this for her holiday dinner and told me it was the most talked-about dish at her table. Another reader doubled the onions and served it for a birthday the leftovers tasted even better the next day. My own family now requests this when the first real snow falls every season.

Freezer Meal Conversion

To make ahead for busy weeks prepare the soup through the simmering stage and freeze. Defrost in the fridge then reheat over very low heat until bubbling. Make the Gruyère toasts fresh for every serving to keep the texture perfect. Store broth and meat separately if you have a small household to portion out easy lunches.

This soup is pure winter comfort—hearty, savory, and satisfying. Make it once and you will crave the cozy flavors all season long.

Common Recipe Questions

→ What makes the broth so flavorful?

Simmering bone-in short ribs with caramelized onions, fresh thyme, and red wine infuses the broth with rich, deep flavor and velvety texture.

→ How do you achieve perfectly caramelized onions?

Cook onions slowly over low heat with butter and olive oil, stirring occasionally for 30–40 minutes, until they're soft and deeply golden.

→ Which cheese pairs best with the toast?

Gruyère cheese offers a nutty, savory finish that melts beautifully, ideal for topping toasted baguette in this French-inspired dish.

→ Can the soup be made ahead?

Yes, prepare the soup in advance, cool, and refrigerate. Reheat gently and add freshly toasted Gruyère baguette just before serving.

→ What type of wine works best?

Choose a dry red wine such as Cabernet Sauvignon or Merlot to add depth and enhance the robust flavor of the broth.