French Onion Soup with Braised Short Ribs and Gruyère

Can we talk about how this might be the ultimate cold-weather dish, people? Short ribs braised in red wine and beef broth until they fall apart, then shredded into a French onion soup base with caramelized onions, sherry, and red wine vinegar. The soup gets ladled into oven-safe bowls, topped with crusty baguette slices and Gruyère, then broiled until the cheese melts and bubbles into a golden crust. I mean, come on!

This is a classic French onion soup with a lot more substance. The short ribs cook low and slow in the oven, becoming tender enough to shred with a fork, while the onions caramelize separately to add sweetness. Everything comes together in a rich, beefy broth that’s tangy from the vinegar and deep from the wine.

The broiler step at the end is important, don’t skip. The cheese needs high heat to melt properly and create that stretchy, browned top that defines French onion soup. Use oven-safe bowls and watch them closely so the cheese doesn’t burn.

How to Make French Onion Soup with Braised Short Ribs and Gruyère

Braise the Short Ribs

Preheat the oven to 325°F.

Heat the vegetable oil in a large Dutch oven over medium-high heat. Brown the short ribs on each side for a few minutes until well-seared.

Add the chopped onion and cook with the meat for a few minutes until softened.

Add the garlic, red wine, beef broth, salt, pepper, bay leaves, and thyme. Stir well, scraping up any browned bits from the bottom of the pot.

Add the sherry and red wine vinegar and stir to combine.

Cover the Dutch oven, turn off the burner, and transfer to the oven. Cook for 2½ hours until the short ribs are tender and falling apart.

Caramelize the Onions

About 30 minutes before the short ribs finish cooking, melt the butter in a sauté pan over medium heat. Add the sliced onion, cover, and cook for 15-20 minutes, stirring occasionally, until the onions are tender and caramelized.

Finish the Soup

Remove the Dutch oven from the oven. Take out the short ribs and shred them into bite-sized pieces using two forks. Return the shredded meat to the soup.

Remove and discard the bay leaves.

Add the caramelized onions to the soup. Season to taste with additional salt, pepper, and red wine vinegar if needed.

Broil and Serve

Preheat the oven’s broiler and position the rack slightly below the middle level.

Place oven-safe bowls on a baking sheet. Fill each bowl with soup, making sure to include plenty of meat and onions.

Top each bowl with 2-3 slices of baguette, partially submerging them in the soup. Layer thinly sliced Gruyère over the bread.

Broil for 2-3 minutes, watching carefully, until the cheese is melted, bubbly, and lightly browned on top.

Recipe Notes

Use boneless short ribs to save time on shredding. Bone-in works too but requires removing the bones after cooking.

The sherry and red wine vinegar add acidity that balances the richness of the beef and cheese. Don’t skip them.

Gruyère is traditional for French onion soup and melts beautifully under the broiler. Comté or Emmental work as substitutes.

Use oven-safe bowls or crocks for broiling. Regular bowls may crack under high heat.

Watch the broiler closely. Cheese can go from perfectly melted to burnt in seconds.

Leftovers keep in the refrigerator for up to 4 days. Reheat gently on the stovetop and add fresh bread and cheese when serving.

The soup can be made a day ahead and reheated before adding the bread and cheese topping.

French Onion Soup with Braised Short Ribs and Gruyère

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5 from 3 reviews

• Author: Abby Himes
• Total Time: 170 minutes
• Yield: Serves 4
• Diet: Omnivore

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Description

Savory short ribs simmered in rich French onion broth,
topped with melted Castello Weissbier cheese and crusty baguette.

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Ingredients

Units USM Scale 1x2x3x

• 2 lbs boneless short ribs
• 2 tablespoons vegetable oil
• 1 white onion, chopped
• 2 cloves garlic, minced
• 1 cup dry red wine
• 32 oz beef broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 bay leaves
• 1 teaspoon thyme
• 1/2 cup sherry
• 2 tablespoons red wine vinegar (plus more to taste)
• 1 tablespoon butter
• 1/2 white onion, sliced
• 1 baguette, sliced
• 8 oz Gruyère cheese, thinly sliced

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Instructions

1. Preheat the oven to 325°F.
2. Heat the vegetable oil in a large Dutch oven over medium-high heat. Brown the short ribs on each side for a few minutes until well-seared.
3. Add the chopped onion and cook with the meat for a few minutes until softened.
4. Add the garlic, red wine, beef broth, salt, pepper, bay leaves, and thyme. Stir well, scraping up any browned bits from the bottom of the pot.
5. Add the sherry and red wine vinegar and stir to combine.
6. Cover the Dutch oven, turn off the burner, and transfer to the oven. Cook for 2½ hours until the short ribs are tender and falling apart.
7. About 30 minutes before the short ribs finish cooking, melt the butter in a sauté pan over medium heat. Add the sliced onion, cover, and cook for 15-20 minutes, stirring occasionally, until the onions are tender and caramelized.
8. Remove the Dutch oven from the oven. Take out the short ribs and shred them into bite-sized pieces using two forks. Return the shredded meat to the soup.
9. Remove and discard the bay leaves.
10. Add the caramelized onions to the soup. Season to taste with additional salt, pepper, and red wine vinegar if needed.
11. Preheat the oven’s broiler and position the rack slightly below the middle level.
12. Place oven-safe bowls on a baking sheet. Fill each bowl with soup, making sure to include plenty of meat and onions.
13. Top each bowl with 2-3 slices of baguette, partially submerging them in the soup. Layer thinly sliced Gruyère over the bread.
14. Broil for 2-3 minutes, watching carefully, until the cheese is melted, bubbly, and lightly browned on top.

Notes

• Sear the short ribs well before braising. The browned crust adds depth to the final soup.
• Use boneless short ribs to save time on shredding. Bone-in works too but requires removing the bones after cooking.
• The sherry and red wine vinegar add acidity that balances the richness of the beef and cheese. Don’t skip them.
• Gruyère is traditional for French onion soup and melts beautifully under the broiler. Comté or Emmental work as substitutes.
• Use oven-safe bowls or crocks for broiling. Regular bowls may crack under high heat.
• Watch the broiler closely. Cheese can go from perfectly melted to burnt in seconds.
• If you don’t have oven-safe bowls, toast the baguette slices separately with cheese on a baking sheet, then float them on top of the soup.
• This soup is rich. Serve with a simple green salad to balance the meal.
• Leftovers keep in the refrigerator for up to 4 days. Reheat gently on the stovetop and add fresh bread and cheese when serving.
• The soup can be made a day ahead and reheated before adding the bread and cheese topping.

• Prep Time: 20 minutes
• Cook Time: 150 minutes
• Category: Soup
• Method: Braising
• Cuisine: French-Inspired

Nutrition

• Serving Size: 1 1/2 cups
• Calories: 600
• Sugar: 5
• Sodium: 1200
• Fat: 35
• Saturated Fat: 15
• Unsaturated Fat: 15
• Carbohydrates: 40
• Fiber: 5
• Protein: 40
• Cholesterol: 150

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