French Onion Short Rib Soup with Bubbly Gruyere Tips, FAQ & printable recipe

Tips for success

To achieve the ultimate flavor depth, consider braising the short ribs a day in advance. Allowing the braised beef and broth to chill overnight in the refrigerator makes it incredibly easy to skim off any excess solidified fat from the surface.

This step results in a cleaner, less greasy soup broth while allowing the complex flavors of the onions and beef to meld and intensify even further before final assembly.

When assembling the soup, ensure the broth is extremely hot before adding the cheese. This immediate heat starts the melting process from underneath, helping the Gruyere form a perfect, unified blanket over the shredded beef and onions.

If you prefer a thicker cheese layer, you can layer the cheese slightly, allowing the top to blister beautifully under the broiler.

Variations

• Spiced French Onion Short Rib Soup: Add a pinch of fresh thyme sprigs and a splash of dry sherry to the caramelized onions before adding the broth for a classic herbal twist.
• Provolone and Parmesan Topping: Substitute Gruyere with a blend of sharp Provolone and grated Parmesan cheese for a different savory, salty cheese profile.

Storage and make-ahead

Fridge

Cool the soup for no more than two hours, then store in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze the soup base without cheese in a freezer-safe container for up to 3 months. Thaw in the fridge overnight.

Reheat

Reheat the soup base on the stovetop over medium heat until hot, then assemble with cheese and broil as directed.

Store any leftover soup and shredded beef in an airtight container in the refrigerator for up to three days. Keep the cheese separate from the soup until you are ready to serve. Leftover soup can also be frozen without the cheese topping in a freezer-safe container for up to three months.

This recipe is highly adaptable for preparing ahead of time. You can caramelize the onions and braise the short ribs up to two days in advance. Keep them stored in the refrigerator in separate airtight containers. When ready to serve, simply reheat the soup and beef on the stovetop, ladle into oven-safe crocks, top with cheese, and broil.

Serving ideas

Serve this rich and hearty soup in traditional oven-safe ceramic crocks or deep soup bowls that can withstand the high heat of a broiler.

Place the crocks on a sturdy baking sheet before putting them under the broiler to make handling safe and easy. Present the dish immediately while the cheese is still bubbling and stretching, providing a spectacular table presentation.

Because this soup is incredibly rich and filling, it serves beautifully as a standalone main course. Accompany the soup with a crisp, light green salad tossed in a sharp vinaigrette to cut through the richness of the beef and cheese.

A glass of bold red wine, such as a Cabernet Sauvignon or Syrah, pairs wonderfully with the deep, savory flavors of the dish.

Frequently asked questions

Recipe card

French Onion Short Rib Soup with Bubbly Gruyere

Prep 20 minCook 3 hRest 5 minTotal 3 h 25 minServes 6

Ingredients

• 3 lb beef short ribs
• 4 large yellow onions, thinly sliced
• 6 cups beef broth
• 2 cups shredded Gruyere cheese
• 2 tbsp finely chopped fresh parsley

Instructions

1. Heat a large Dutch oven over medium-high heat. Add the short ribs to the hot pot and sear until a deep, golden-brown crust forms on all sides, about 8 to 10 minutes total. Remove the ribs and set aside.
2. Reduce the heat to medium. Add the sliced yellow onions directly into the pot with the rendered beef fat, scraping up the browned bits from the bottom. Cook, stirring frequently, until the onions are incredibly soft, sweet, and dark golden brown, which should take about 30 to 40 minutes.
3. Pour the beef broth into the pot with the caramelized onions and return the seared short ribs along with any accumulated juices. Bring the liquid to a boil, then reduce the heat to low, cover, and simmer gently for 2 to 2.5 hours until the meat is tender. Ensure the beef reaches an internal temperature of at least 145°F (63°C) and let it rest for at least 3 minutes before shredding.
4. Transfer the cooked short ribs to a cutting board. Discard the bones and excess fat, then shred the tender meat using two forks. Return the shredded short rib meat back into the rich onion broth and stir well to combine, heating through over low heat.
5. Preheat the oven broiler. Ladle the hot short rib and onion soup into oven-safe ceramic crocks, filling them near the top. Generously cover the top of the soup in each crock with shredded Gruyere cheese, letting some spill over the edges.
6. Place the crocks on a baking sheet and broil for 3 to 4 minutes until the cheese is melted, bubbly, and blistered. Garnish with chopped fresh parsley and serve immediately.

Contains: milk

Estimated nutrition per serving

Calories

520

Protein

38 g

Carbohydrates

12 g

Fat

36 g

Fiber

2 g

Sugar

6 g

Sodium

950 mg

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