If you’ve ever sat in front of a bowl of French onion soup and thought, “This is good, but I want more,” this one’s for you.
Because when slow-braised, fall-apart short ribs meet deeply caramelized onions, it’s not just soup anymore. It’s a full-on main course that could quiet a loud table. It’s rich, it’s comforting, and honestly, it’s the kind of meal that tastes like a weekend but comes together with weekday logic—if you play your cards right.
This is that kind of recipe.
Let’s break it down and get you exactly where you want to be: face-first in a bowl of this thing.
What You’ll Need
Here’s what you’re working with ingredient-wise. The short ribs are the star, but everything plays a part in building that slow-simmered, deep, savory flavor.
For the Braised Short Ribs
| Ingredient | Amount |
|---|---|
| Bone-in beef short ribs | 2 pounds |
| All-purpose flour | 2 tablespoons |
| Kosher salt & black pepper | To taste |
| Canola oil | 2 tablespoons |
| Carrot, chopped | 1 |
| Yellow onion, chopped | 1 medium |
| Leek, chopped (white and light green only) | 1 |
| Garlic head, halved | 1 |
| Fresh thyme sprigs | 4 |
| Thyme leaves | 1 tablespoon |
| Bay leaf | 1 |
| Tomato paste | 1 tablespoon |
| Dry red wine | 1 cup |
| Low-sodium beef stock | 6 cups |
For the Onion Soup
| Ingredient | Amount |
|---|---|
| Unsalted butter | 1 stick (8 tbsp) |
| Spanish onions, thinly sliced | 6 large |
| Dry sherry | ¾ cup |
| Sherry vinegar | 1 tablespoon |
| Salt & black pepper | To taste |
For Assembly
| Ingredient | Amount |
|---|---|
| Sourdough bread, toasted | 12 slices |
| Gruyère cheese, sliced | 12 slices (~6 oz) |
| Fresh chives, chopped | For garnish |
Tools You’ll Need
You don’t need anything fancy, just the basics:
- Large Dutch oven or heavy-bottomed oven-safe pot
- Large skillet or sauté pan
- Soup bowls (oven-safe if possible)
- Ladle
- Sharp knife
- Cutting board
- Tongs
- Cheese grater (if using a block of Gruyère)
Pro Tips
1. Get serious with your sear.
Don’t just brown the ribs—develop that crust. That’s where flavor starts. You want color, not just warmth.
2. Let the onions do their thing.
This is not a 30-minute job. Caramelizing onions is a slow build, like the opening to your favorite sad song. Low and slow for about 2 hours.
3. Always deglaze.
When you’ve browned the meat and veggies, deglaze the pan with the wine. Scrape up every bit stuck to the bottom. That’s liquid gold right there.
4. Cheese matters.
Don’t skimp here. Gruyère melts into a beautiful, nutty blanket. Swiss can do the job in a pinch, but Gruyère is the goal.
5. Taste, don’t guess.
When you think you’re done, taste it. Need more salt? A splash of vinegar? A little tweak can take it from good to “Why didn’t I make more?”
Substitutions and Variations
You’ve got options, and that’s always a good thing.
| If You Don’t Have… | Try This |
|---|---|
| Short ribs | Boneless chuck roast, cut into chunks |
| Red wine | Extra beef stock + 1 tbsp balsamic vinegar |
| Gruyère | Swiss, Emmental, or even sharp provolone |
| Sourdough | Baguette, ciabatta, or thick rye slices |
| Sherry | Dry white wine or omit and add a little vinegar instead |
Vegetarian twist: Skip the ribs, double up on the onions, and use vegetable broth. Toss in mushrooms for a meaty feel.
Make Ahead Tips
This dish LOVES being made ahead. Here’s what to do:
- Braise the short ribs a day in advance. Once cooled, shred the meat and store separately in the fridge.
- Caramelize the onions ahead too. They hold up really well and taste even better after a night in the fridge.
- The soup base itself can be stored in the fridge for 2–3 days. When ready to serve, heat it, assemble, and broil the cheese toast topping fresh.
How to Make It
This is a slow process, yes. But it’s also straightforward and so worth the time.
Step 1: Braise the Short Ribs
- Preheat your oven to 325°F.
- Pat the ribs dry and toss them with flour, salt, and pepper.
- In a Dutch oven, heat canola oil over medium-high. Sear ribs until browned all over, about 8–10 minutes. Remove and set aside.
- In the same pot, add the carrot, onion, and leek. Sauté for 4–5 minutes until lightly golden.
- Stir in the garlic halves, thyme sprigs, bay leaf, and tomato paste.
- Pour in the red wine and scrape up those browned bits. Simmer for about 5 minutes to reduce slightly.
- Add the stock, bring to a simmer, return the ribs to the pot, cover, and transfer to the oven. Braise for 2.5–3 hours until the meat falls off the bone.
Step 2: Caramelize the Onions
- While the ribs are cooking, melt butter in a large skillet over medium heat.
- Add all six sliced onions. Stir occasionally, adjusting the heat as needed, and cook until deep golden brown. This should take around 2 hours.
- Season with salt and pepper partway through. Add a splash of water if anything sticks too much.
Step 3: Build the Soup
- Once the short ribs are done, let them cool slightly. Remove from the bones and shred the meat.
- Strain the braising liquid, discard solids, and skim the fat.
- Add the caramelized onions to a clean pot. Stir in the thyme leaves and sherry. Simmer until the liquid reduces by half.
- Add the strained braising liquid to the onions. Simmer for another 30 minutes. Add sherry vinegar and taste for seasoning.
- Stir in the shredded short rib meat.
Step 4: Assemble and Serve
- Preheat your oven to 425°F.
- Ladle the hot soup into oven-safe bowls.
- Top each with 2 slices of toasted sourdough.
- Lay 2 slices of Gruyère on top of each. Let the cheese hang over the edges.
- Place the bowls on a baking sheet and bake until the cheese is golden and bubbling (about 10 minutes).
- Sprinkle with chopped chives and serve hot.
Leftovers and Storage
This soup does really well the next day—maybe even better.
- Store the soup base (no bread or cheese) in the fridge for 3–4 days.
- Freeze the soup for up to 2 months. Thaw in the fridge overnight before reheating.
- When ready to eat, re-toast fresh bread and melt the cheese again. No shortcuts here—mushy bread is no one’s friend.
Extra Notes (Because You’ll Want Them)
Nutrition (per serving, approx.):
| Component | Amount |
|---|---|
| Calories | 620 |
| Protein | 38g |
| Carbs | 25g |
| Fat | 40g |
| Fiber | 3g |
| Sodium | ~700mg (depends on your broth and cheese) |
Pair it with:
A light green salad with vinaigrette cuts through the richness. Or go all-in with a glass of Cabernet and roasted Brussels sprouts.
For special diets:
- Low-carb? Skip the bread or use low-carb alternatives.
- Gluten-free? Use GF bread and flour or omit flour in the short rib prep.
Speed things up?
Caramelize onions the day before. If you’ve got a pressure cooker, use it for the short ribs (about 45–60 minutes on high).
FAQ
Can I use boneless short ribs?
Yes. Just reduce cooking time slightly and keep an eye on texture—they cook faster.
What’s the best pot to use?
A Dutch oven is your best bet. If you don’t have one, any heavy oven-safe pot with a lid will work.
Can I skip the wine?
You can. Sub in extra broth plus a splash of balsamic for depth.
How do I keep the bread from getting soggy?
Toast it well before adding. You want a firm, crunchy base so it holds up under all that soup and melty cheese.
Can I make this for a crowd?
Absolutely. Double the recipe and serve buffet-style with bowls, bread, and a cheese melting station (broiler or kitchen torch works great).
Wrap Up
This is not your average soup. It’s the kind of meal that makes people pause after the first bite and say, “Wow.”
It’s cozy, yes—but it’s also bold, deeply flavorful, and fully satisfying. Whether you’re making this for yourself, a date night in, or a dinner party you actually want to impress at, you’re in very good shape.
If you make it, I’d love to hear what you thought. Drop a comment, ask a question, or share your tweaks. Always curious what you come up with.
