3. Build the Soup Base
- Sprinkle flour over the onions and cook, stirring, for 1–2 minutes.
- Deglaze with white wine, scraping up any browned bits.
- Add beef broth, Worcestershire sauce, thyme, and bay leaf.
- Return short ribs to the pot.
- Bring to a boil, then reduce to a gentle simmer.
- Cover and simmer for 2.5–3 hours, or until short ribs are fall-off-the-bone tender.
4. Finish the Soup
- Remove short ribs, shred the meat, and discard bones.
- Return shredded meat to the pot.
- Discard thyme sprigs and bay leaf.
- Adjust seasoning with salt and pepper.
5. Prepare the Topping
- Preheat broiler.
- Toast baguette slices until lightly golden.
- Ladle soup into oven-safe bowls.
- Top each with a slice of toasted baguette and a generous mound of cheese.
- Place bowls on a baking sheet and broil until cheese is melted and bubbly.
️ Serving Suggestions
- Serve with a simple green salad or roasted vegetables
- Pair with a full-bodied red wine like Cabernet Sauvignon or Syrah
- Add a drizzle of balsamic reduction for a gourmet touch
- For an extra indulgent twist, brush baguette slices with garlic butter before toasting
Storage and Reheating
- Store soup (without topping) in the fridge for up to 4 days
- Reheat gently on the stovetop
- Freeze in airtight containers for up to 3 months (add fresh cheese and toast when ready to serve)
Final Thoughts
French Onion Beef Short Rib Soup is the definition of decadent comfort. With its deep, complex flavors and that irresistible cheesy topping, this dish will earn a permanent spot in your winter recipe rotation. Whether you’re curled up on the couch or hosting friends for dinner, every spoonful is pure, savory luxury.
