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French onion beef soup with short ribs, caramelized onions, toasted sourdough, and melted Gruyère

French Onion Beef Soup with Short Ribs and Gruyère

French Onion Beef Soup with Short Ribs and Gruyère is a hearty, deeply savory soup with tender beef, sweet caramelized onions, and a rich broth. Finished with crisp sourdough and bubbly Gruyère, it is a comforting choice for a cozy meal.
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Prep Time 15 minutes
Cook Time 2 hours 20 minutes
Total Time 2 hours 35 minutes
Servings: 4
Course: Soup
Cuisine: French
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 2 lbs beef short ribs (907 g), cut into smaller pieces
  • 3 large yellow onions, thinly sliced
  • 6 cups beef broth
  • 2 tsp fresh thyme leaves
  • 2 bay leaves
  • 4 slices sourdough bread
  • 1 cup Gruyère cheese, shredded
  • 2 tbsp unsalted butter
  • Salt, to taste
  • Black pepper, to taste

Method
 

Preparation
  1. Thinly slice the yellow onions and cut the beef short ribs into smaller pieces.
Cooking
  1. Melt the butter in a large pot over medium heat. Add the onions and cook for about 30 minutes, stirring occasionally, until deeply golden.
  2. Move the caramelized onions to one side of the pot. Add the short ribs and sear for 5–7 minutes, turning as needed to brown all sides.
  3. Add the beef broth, thyme leaves, and bay leaves. Bring the soup to a gentle boil.
  4. Lower the heat and simmer uncovered for about 2 hours, allowing the beef to cook and the broth to develop.
Baking
  1. Preheat the oven to 350°F / 175°C.
  2. Divide the hot soup among oven-safe bowls. Place one slice of sourdough on each bowl and cover with shredded Gruyère.
  3. Transfer the bowls to the oven and bake for 15–20 minutes, until the cheese is melted and bubbly.
Serving
  1. Serve the soup hot from the oven.

Notes

Cool the soup completely before refrigerating it in an airtight container for 3–4 days or freezing it for up to 3 months. Thaw frozen soup in the refrigerator before reheating.