Introduction
The soup that made my Tuesday feel like a soft blanket? This one. A big pot of French Onion Beef Short Rib Soup bubbling away, smelling like the best part of a winter market and the coziest corner booth. The onions turn sweet and jammy, the short ribs go tender and fall-apart buttery, and the broth turns glossy and rich with every lazy simmer. Honestly, it’s the kind of healthy comfort food I lean on when I need a win fast—perfect for easy weeknight dinners, stellar with quick family meals, and friendly for budget-friendly recipes when you want maximum flavor from simple ingredients.
The first time I made it, I absolutely sliced the onions too thick, forgot to preheat the oven for the final cheesy finish, and dropped a thyme sprig on the floor right as the cat decided to become a sous-chef. Oops. Still, the soup came out like a dream. Steam fogged the windows, the kitchen smelled like butter and roasted beef, and each spoonful felt like a hug. The broth had that deep, savory bass note while the onions gave it a caramel-sweet chorus. And when I slid a slice of sourdough on top and snowed Gruyère over everything, it turned into a tiny fiesta under the broiler.
There’s “soup,” and then there’s soup. This is the latter—big-flavor, low-drama, endlessly forgiving. It’s also wildly adaptable. Add extra onions for sweetness. Swap the finish with a mild provolone if that’s what you’ve got. Serve with a protein side if you’re steering your protein meal plan or protein eating plan. You can plate it next to a salad to hit your low calorie high nutrition meals target, or pair it with a roasted turkey panini to nudge your high macro meals goals. It even plays nice with healthy meal plans for two (half now, freeze half), or stash portions for meal prep microwave lunches when you want comfort in five minutes. In a week crammed with errands and emails, this pot is calm. To be real, it’s everything I want dinner to be.
Why You’ll Love This Recipe
- Deep, steakhouse-level flavor without fuss. Browning short ribs + slow, golden onions = rich, layered broth that tastes like it simmered all day. Feels fancy, fits best dinner prep meals.
- Cozy and crowd-pleasing. Sweet caramelized onions, tender beef, and melty cheese check every comfort box—ideal for quick family meals.
- Great for planning. The base holds beautifully, making it clutch for best meal prep plans, premade lunch meals, and no prep healthy lunches later in the week.
- Flexible on macros. Keep it light with a salad for low fat meal delivery vibes, or pair with a turkey panini to support high protein meals and high protein high carb low fat meals.
- Budget-conscious. A small amount of beef short ribs goes a long way with onions, broth, and bread—great for budget-friendly recipes.
- Feels like a hug in a bowl. The aroma alone could fix a day, and yes, the cheese pull is outrageous.
What Makes This Recipe Special?
French onion meets slow-braised beef short ribs. That’s the elevator pitch, but the magic is in the technique. We patiently caramelize onions until they’re bronzed and sweet. We sear well-marbled short ribs until a mahogany crust forms, then simmer everything low and slow so collagen melts and the broth turns silky. Instead of wine, I brighten the pot with a measured splash of apple cider vinegar at the end—clean, weeknight-friendly balance that preserves the onion sweetness and beefy depth. Thick slices of sourdough soak up the broth, while a blanket of Gruyère melts into a nutty, golden lid. It’s the cozy classic you love, but fuller, richer, and honestly more dinner-worthy. If you’re mapping a keto meal plan or no prep keto meals night, you can skip the bread and finish with more cheese and extra onions; if you’re focused on healthy eating for two, keep the portion modest and add a big lemony salad.
Ingredients
- Beef short ribs, bone-in or boneless, well-marbled
The marbling melts into the broth, giving you that luxe mouthfeel. Bone-in amps up savoriness even more. - Olive oil + unsalted butter
The combo gives high-heat searing power plus buttery flavor for those long onion shimmers. - Yellow or sweet onions, thinly sliced
The heart of the soup. Slice thinner for faster caramelization; thicker for more texture. - Garlic, minced
Adds warmth and depth. Fresh is best. - All-purpose flour (optional, small amount)
A quick dust forms a light roux for body. You can skip for gluten-free and reduce the broth slightly instead. - Low-sodium beef broth
Low-sodium lets you season precisely. Homemade is king if you have it. - Fresh thyme + bay leaves
Thyme loves beef and onions; bay brings a whisper of herbal backbone. - Apple cider vinegar
A measured splash at the end brightens, mimicking the lift you’d expect without introducing anything boozy. - Sourdough bread, thick slices
Perfect for soaking and toasting into a raft. Choose crusty bread for structure. - Gruyère cheese, shredded
Nutty, meltable, classic. Emmental or a mild provolone also work if that’s what’s in your fridge. - Kosher salt and freshly ground black pepper
Season in layers so everything tastes round and balanced.
My tips and swaps:
Use a heavy Dutch oven for even heat and fewer hot spots. If short ribs are pricier this week, chuck roast cut into large cubes makes a great stand-in. For dairy-free, skip butter and finish with olive oil; use a melty dairy-free cheese on the toast or enjoy the soup without cheese—it still slaps. For gluten-free, thicken with a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) added near the end, and use a sturdy gluten-free bread.
Don’t do this:
Don’t rush the onions; pale onions equal pale flavor. Don’t crowd the pot when searing the beef or it will steam, not brown. Don’t “free pour” the vinegar—start small and taste. And once the cheese goes on, don’t walk away from the broiler. Ask my last slice how I know.
How to Make It Step-by-Step
- Caramelize the onions.
Set a heavy Dutch oven over medium heat. Add olive oil and butter. Once melted and shimmering, add the sliced onions with a big pinch of salt. Stir every few minutes. They’ll go from opaque to translucent to pale gold. Keep going until they’re deep golden and jammy, 25–35 minutes, adjusting heat as needed so they don’t scorch. The smell? Like a cozy bistro. If the pot looks dry, add a splash of broth to loosen the fond and keep cruising. - Add garlic and a whisper of flour.
Stir in the garlic for 30–60 seconds, just until fragrant. If you want gentle body, sprinkle a tablespoon or so of flour over the onions and stir constantly for a minute—no raw flour flavor, just gloss. If you prefer gluten-free or lighter, skip the flour entirely. - Sear the short ribs.
Push onions to the sides of the pot or scoop them to a plate. Raise heat to medium-high. Add a little more oil if the pot looks dry. Pat the short ribs dry, season all over with salt and pepper, and sear in batches until deeply browned on all sides, about 6–8 minutes total per batch. Don’t fuss with them too soon—let that crust form. The sizzle changes pitch when the surface is caramelized and ready to flip. - Build the broth.
Return onions to the pot if you removed them. Add the thyme and bay leaves. Pour in the beef broth, scraping up the golden bits on the bottom (flavor jackpot). Bring just to a gentle boil, then reduce to a steady simmer. - Simmer to tender.
Cover partially and simmer 1½–2 hours, until the short ribs are fork-tender and the broth tastes concentrated and savory. To be real, the whole house will smell like you’ve been cooking all day. Skim any excess fat from the surface as you go or at the end. - Finish and brighten.
Fish out the bay leaves. Pull the short ribs to a board, discard bones if using bone-in, and shred or chunk the meat into spoonable pieces. Return the beef to the pot. Stir in a tiny splash of apple cider vinegar (start with 1–2 teaspoons), then taste. The flavor should “pop” without turning tangy. Adjust salt and pepper. - Toast, top, and melt.
Preheat the broiler (or a 450°F oven). Ladle soup into oven-safe bowls on a sheet pan. Top each with a thick slice of sourdough. Blanket in Gruyère. Broil or bake until the cheese bubbles and bronzes in spots. You’ll hear tiny blisters popping—music. - Serve hot.
Let bowls stand a minute (bubbling cheese is lava), then garnish with extra thyme or parsley. Crack fresh pepper over the top. Breathe in. That first spoon can cure a mood.
My oops moments & fixes:
I once rushed the onions and wondered why the soup tasted shy. Brown them darker than you think. Another time I added a heavy hand of vinegar—yikes. I tamed it with extra broth, a pinch of sugar, and a bit more cheese on top. And yes, I scorched a cheese lid by answering a text mid-broil. Lesson: eyes on the prize.
Tips for Best Results
- Slice onions evenly. Consistent thickness = even caramelization and a better slurp.
- Dry the beef. Moisture fights browning; paper towels are your friend.
- Don’t crowd. Sear in batches so the meat caramelizes properly.
- Season in layers. Salt the onions, season the sear, and adjust at the end.
- Brighten at the finish. Vinegar goes in last and light. You can always add more, never less.
- Cheese strategy. Shred your own Gruyère for the best melt and a proper golden lid.
Ingredient Substitutions & Variations
- Different cut: Chuck roast in large cubes works beautifully if short ribs aren’t available.
- Cheese swap: Emmental, Jarlsberg, or mild provolone melt well; a bit of mozzarella can boost stretch.
- Extra veg: Stir in sautéed mushrooms for a double umami hit or a handful of baby spinach right at the end for color.
- Gluten-free: Skip the flour and thicken with a small cornstarch slurry if you want extra body. Use gluten-free bread for the toast.
- Lighter route: Serve without the bread and use a modest sprinkle of cheese. Pair with a hearty salad to nail hello fresh low calorie menu energy at home.
- Macro-minded pairing: Add a turkey-and-provolone toastie or grilled chicken skewers on the side to lean into high protein meals and high protein high carb low fat meals targets without buying high protein microwave meals or ready made protein meals.
Serving Suggestions
Serve this with a lemony arugula salad and sliced pears for freshness. Roasted green beans with garlic are lovely, too. If you’re building healthy meal plans for two, split one cheesy toast between two bowls and add a turkey panini on the side to balance your macros. Planning best meals to prep? Pair small bowls with grain bowls or roasted potatoes on another night so you can rotate textures and keep things exciting. This and a rom-com is perfection. Cozy lighting, big spoons, and a stack of napkins for the cheese pulls.
Pairing Ideas (Drinks, Sides, etc.)
- Drinks: Sparkling water with lime, ginger tea, or unsweetened iced tea.
- Sides: Lemony kale Caesar, chopped salad with chickpeas, or roasted carrots with cumin.
- Breads: Sourdough, baguette toasts rubbed with a cut clove of garlic, or whole-grain slices for a nuttier vibe.
- Protein sides: Grilled turkey skewers, simple roast chicken, or garlicky white beans—great for best high protein ready meals at home without relying on high protein pre made meals.
How to Store and Reheat Leftovers
Cool completely before refrigerating in airtight containers up to 4–5 days. Reheat gently on the stovetop over medium-low until hot, thinning with a splash of broth if needed. If you stored portions with bread already on top, the bread will lose its crispness—re-toast fresh slices and add new cheese when serving. For best meal prep healthy strategies and no prep healthy lunches, store soup separate from bread and cheese, then assemble the cheesy toast right before eating.
Make-Ahead and Freezer Tips
This soup is a make-ahead champ. Cook the base through the shredding step and chill up to 48 hours before serving. For longer storage, freeze the soup (without bread or cheese) up to 3 months. Thaw overnight in the fridge, reheat gently, and finish with toast and Gruyère for that signature melt. To portion for meal prep microwave lunches, freeze in single-serve containers; reheat and crown with a fresh broiled slice at mealtime.
Common Mistakes to Avoid
- Pale onions. Caramelize until genuinely golden-brown for maximum sweetness and depth.
- Steamed meat. Overcrowded pot = gray beef. Sear in batches.
- Heavy hand with acid. Vinegar is a finishing nuance, not a headline flavor.
- Cheese under the broiler too long. Keep an eye; golden and bubbly is the mark, not char.
- Under-seasoning. Taste at the end; rich broths can handle a little extra salt to sing.
Frequently Asked Questions (FAQ)
Can I use another cut instead of short ribs?
Yes. Chuck roast cut into large cubes is fantastic and more budget-friendly, keeping with budget-friendly recipes while delivering tenderness.
Can I freeze this soup?
Absolutely. Freeze without bread or cheese up to 3 months. Reheat gently and finish with fresh toast and Gruyère so the top stays crisp and melty.
How can I thicken the soup?
Simmer a bit longer to reduce naturally, or add a small cornstarch slurry and simmer 2–3 minutes. You can also blend a cup of the onions and broth, then stir back in.
How do I make it fit my macros?
Keep the bread modest and add a protein side like grilled chicken or a turkey panini to align with high protein meals, high protein high carb low fat meals, or even easy high protein high calorie meals depending on your goals.
Is there a dairy-free option?
Yes. Skip butter (use olive oil) and serve without cheese or with a dairy-free melt on the toast. The broth is rich enough to carry the dish.
Cooking Tools You’ll Need
- Large Dutch oven or heavy soup pot
- Chef’s knife and sturdy cutting board
- Long-handled wooden spoon
- Measuring cups and spoons
- Ladle
- Sheet pan for broiling bowls safely
- Oven-safe soup bowls or crocks
- Box grater for shredding Gruyère
Final Thoughts
Every time this pot simmers, my kitchen feels calmer. Onions turn sweet, beef turns tender, and for a little while the world is just steam and warmth and the sound of a spoon tapping a bowl. I didn’t expect a soup to become my reset button, but here we are. It slides into easy weeknight dinners, makes sense for healthy eating for two, and pairs with smart sides when I’m focusing on best meal prep plans or nudging my protein eating plan. It’s generous, forgiving, and—honestly—kind.
Make it your own. Add extra onions. Try a different melty cheese. Go breadless with a bigger salad one night and cheesy-toast celebratory the next. Share it with the people who show up for you on ordinary Tuesdays. Then come back and tell me how you served it, what you paired it with, and whether the cheese pull made you grin.
If you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend!
French Onion Beef Short Rib Soup
Ingredients
- 2 lbs beef short ribs (well-marbled; bone-in or boneless)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 large yellow onions, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon all-purpose flour (optional, for light thickening)
- 6 cups low-sodium beef broth
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
- 2 bay leaves
- 1–2 teaspoons apple cider vinegar (to finish; adjust to taste)
- kosher salt and freshly ground black pepper, to taste
- 4 slices sourdough bread (thick-cut)
- 1 cup Gruyère cheese, shredded
- 2 tablespoons fresh parsley or extra thyme, chopped (garnish)
Instructions
- Caramelize onions: In a large Dutch oven over medium heat, warm olive oil and melt butter. Add sliced onions, a generous pinch of kosher salt, and cook 25–35 minutes, stirring occasionally, until deeply golden and jammy. Add garlic and cook 30–60 seconds until fragrant.
- Optional thickening: Sprinkle flour over the onions and stir constantly for 1 minute to toast; this adds gentle body to the broth.
- Sear short ribs: Push onions to the sides (or transfer to a plate). Increase heat to medium-high. Pat short ribs dry, season all over with salt and pepper, and sear in batches 6–8 minutes until well browned on all sides.
- Build the broth: Return onions to the pot (if removed). Add thyme and bay leaves. Pour in beef broth, scraping up browned bits. Bring to a gentle boil, then reduce to a steady simmer.
- Simmer to tender: Partially cover and simmer 1½–2 hours, stirring once or twice, until short ribs are fork-tender and broth tastes rich.
- Finish: Remove bay leaves. Transfer short ribs to a board, discard bones if using bone-in, and shred or chunk meat. Return beef to the pot. Stir in apple cider vinegar 1 teaspoon at a time, tasting for a balanced, bright finish. Adjust salt and pepper.
- Cheesy tops: Preheat broiler (or 450°F/230°C). Ladle soup into oven-safe bowls on a sheet pan. Top each with a slice of sourdough and a generous blanket of shredded Gruyère.
- Melt and serve: Broil or bake until cheese is melted and bubbling with golden spots. Rest 1 minute (cheese is hot!), garnish with parsley or thyme, and serve.
