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French onion short rib soup with tender beef, caramelized onions, toasted sourdough, and melted Gruyère

French Onion Short Rib Soup with Toasted Sourdough

French onion short rib soup is a hearty, comforting soup with tender shredded beef, deeply savory onion flavor, and a rich broth topped with toasted sourdough and melted Gruyère. It is a cozy recipe perfect for gatherings or a satisfying homemade meal.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 4
Course: Soup
Cuisine: French-inspired
Calories: 780
Ingredients Method Notes

Ingredients
  

Soup
  • 2 lbs beef short ribs
  • 3 large yellow onions, thinly sliced
  • 6 cups beef broth
  • 2 teaspoons fresh thyme leaves
  • 2 bay leaves
  • 2 tablespoons unsalted butter
  • Salt and black pepper to taste
Topping
  • 4 slices sourdough bread
  • 1 cup Gruyère cheese, shredded

Method
 

Preparation
  1. Dry the beef short ribs with paper towels, season with salt and black pepper, and leave them at room temperature for 15 minutes.
Cooking
  1. Melt the unsalted butter in a large Dutch oven or heavy soup pot over medium heat.
  2. Add the sliced onions and cook for 25–30 minutes, stirring occasionally, until soft and deeply browned.
  3. Set the caramelized onions aside in the pot, then sear the short ribs on all sides until well browned, cooking in batches if necessary.
  4. Add the beef broth and scrape the browned bits from the bottom of the pot, then stir in the fresh thyme leaves and bay leaves.
  5. Bring the soup to a gentle simmer, lower the heat, and cook uncovered for about 2 hours until the short ribs are tender and easy to shred.
  6. Remove the bay leaves, shred the cooked short rib meat, and return it to the soup if desired.
Assembly and Baking
  1. Transfer the soup into oven-safe bowls, then top each bowl with toasted sourdough bread and shredded Gruyère cheese.
  2. Bake the topped bowls at 350°F / 175°C for 15–20 minutes until the cheese is melted, bubbling, and golden brown.
Serving
  1. Allow the soup to rest briefly, then serve hot.

Notes

Freeze the soup without the bread and cheese topping for up to 2 months.