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Best French Onion Short Rib Soup

A rich and comforting soup combining tender short ribs with caramelized onions and topped with melted Gruyère cheese on crusty baguette slices.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings: 8 servings
Course: Main Course, Soup
Cuisine: French
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds short ribs Use bone-in for extra flavor.
  • 4 large onions, sliced thinly Yellow onions work best.
  • 4 cloves garlic, minced
  • 6 cups beef broth Homemade or low sodium recommended.
  • 1 cup unsweetened grape juice Use as a Halal-friendly substitute for red wine.
  • 1 tablespoon thyme Fresh thyme enhances the flavor.
  • Salt and pepper to taste
  • 8 slices of baguette French baguette or similar.
  • 1.5 cups Gruyère cheese, shredded Other melting cheese can be substituted.

Method
 

Preparation
  1. In a large pot, heat a bit of oil over medium-high heat. Season the short ribs with salt and pepper and sear them in batches until they’re browned on all sides. Remove and set aside.
  2. In the same pot, add the sliced onions. Reduce heat to medium and cook, stirring occasionally, until they are caramelized (about 30-40 minutes). You want them golden and sweet!
  3. Toss in minced garlic and cook for an additional minute until fragrant.
Cooking
  1. Add the short ribs back into the pot, pour in the beef broth and grape juice, and toss in the thyme and bay leaves. Bring to a simmer, cover, and let it cook for 2 to 2.5 hours or until the ribs are tender.
  2. While the soup is simmering, slice the baguette and toast the slices until they are crisp.
  3. Once the soup is ready, ladle it into bowls, top each with a baguette slice, and generously sprinkle with shredded Gruyère cheese.
  4. You can place the bowls under the broiler for a few minutes to melt and brown the cheese if desired.
  5. Garnish with fresh thyme if you’d like, and dig in!

Notes

Ensure onions are cut evenly for uniform caramelization. Be patient with the caramelization process for the best flavor. Leftover soup can be stored for up to 3 days in the refrigerator or frozen for up to 3 months.