Rich French Onion Beef Short Rib Soup with Melted Cheese Tips, FAQ & printable recipe

Tips for success

To add another layer of flavor, deglaze the pot with a splash of dry white wine or dry sherry after the onions have caramelized, scraping up all the browned bits from the bottom. This adds an acidic brightness that cuts through the richness of the beef and cheese.

If the soup seems too thick after shredding the beef, add a little extra beef broth or water to reach your desired consistency. Taste the broth before serving and adjust the seasoning with salt and pepper, as the reduced broth can become quite concentrated and salty.

Variations

• Garlic-Infused Version: Add four cloves of minced garlic to the onions during the last five minutes of caramelization for an aromatic, pungent kick that enhances the overall depth of the broth.
• Herbed Broth: Add a bundle of fresh thyme and a bay leaf to the pot while the beef is simmering to infuse the liquid with earthy, herbal notes that pair beautifully with the beef.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days.

Freezer

Freeze the soup base without the cheese for up to 3 months. Thaw in the refrigerator overnight before reheating.

Reheat

Reheat gently on the stovetop over medium heat until simmering. Add fresh cheese and broil as directed.

Store leftover soup in an airtight container in the refrigerator for up to three days. Keep the shredded cheese separate from the soup until you are ready to serve to prevent it from becoming soggy.

If you have already broiled the cheese, it is best to consume it immediately, as the texture of the cheese changes significantly upon reheating.

This soup is an excellent candidate for making ahead, as the flavors continue to develop and meld in the refrigerator overnight.

You can prepare the soup base, including the shredded beef, up to two days in advance. Simply reheat the soup on the stove until simmering, then transfer to crocks and add the cheese topping right before broiling.

Serving ideas

Serve this soup in heavy, oven-safe ceramic crocks to help retain the heat. Because the soup remains extremely hot for a long time, provide guests with sturdy spoons and warn them about the temperature of the crocks.

A side of crusty baguette or a simple green salad with a sharp vinaigrette balances the richness of the meal.

Garnish each bowl with a sprinkle of fresh, chopped parsley to add a pop of color and a fresh, herbal note that cuts through the savory flavors.

For an extra touch, you can rub a cut clove of garlic on the rim of the crocks before serving to add a subtle, aromatic finish that complements the onion base.

Frequently asked questions

Recipe card

Rich French Onion Beef Short Rib Soup with Melted Cheese

Prep 20 minCook 3 hRest 10 minTotal 3 h 30 minServes 4

Ingredients

• 2 lb beef short ribs, bone-in
• 4 large yellow onions, thinly sliced
• 6 cups beef broth
• 1 cup Gruyere cheese, shredded
• fresh parsley, for serving

Instructions

1. Season the beef short ribs with salt and pepper. In a large Dutch oven, sear the ribs over medium-high heat until browned on all sides. Remove the ribs and set aside. Add the sliced onions to the same pot and cook over medium-low heat, stirring frequently, until they become soft, deep golden brown, and caramelized.
2. Return the seared short ribs to the pot with the caramelized onions. Pour in the beef broth. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and simmer for 2.5 to 3 hours, or until the beef reaches 145°F (63°C) and is fork-tender. Remove the bones and shred the meat directly into the broth. Let the meat rest at least 3 minutes before serving.
3. Preheat your broiler to high. Ladle the hot soup into individual oven-safe crocks. Top each crock generously with shredded Gruyere cheese. Place the crocks on a baking sheet and broil for 2 to 4 minutes, or until the cheese is melted, bubbly, and browned. Garnish with fresh parsley and serve immediately while hot.

Contains: milk

Estimated nutrition per serving

Calories

450

Protein

35 g

Carbohydrates

18 g

Fat

26 g

Fiber

3 g

Sugar

8 g

Sodium

950 mg

Automatic estimate from the ingredient list, not laboratory-verified.