If you’ve ever wished French onion soup had a heartier, more soul-warming cousin, allow me to introduce you to French Onion Beef Short Rib Soup. This is slow-cooked comfort at its finest—meltingly tender beef short ribs, sweet caramelized onions, and a rich broth that hugs you from the inside out. And of course, no French onion experience is complete without that gloriously bubbly Gruyère Cheese Toast perched on top.

Perfect for chilly evenings or when you’re craving something extra special, this Slow Cooker Beef Soup takes minimal effort but delivers maximum flavor. It’s the kind of dish that makes you look like a kitchen rockstar with almost no stress.

Why You’ll Love This French Onion Beef Short Rib Soup

This isn’t just soup—it’s a full-blown Comfort Food Recipe experience. You’ve got fall-apart tender short ribs, a deep, savory broth infused with caramelized onions and fresh herbs, and a slice of crusty bread oozing with Gruyère cheese.

It’s hearty enough to be the star of your dinner table but still feels elegant and indulgent. Plus, with the slow cooker doing most of the heavy lifting, it’s an easy win for busy days when you need a satisfying meal without hovering over the stove.

Ingredients You’ll Need

6 tbsp salted butter (85g)
4 medium yellow onions, thinly sliced
½ cup dry white wine (120ml)
Black pepper to taste
2 shallots, sliced
4 garlic cloves, chopped
2 tbsp fresh thyme leaves
2 tbsp chopped fresh sage
Pinch of chili flakes
6-8 cups low sodium chicken broth (1.5-2 liters)
½ cup tamari or low sodium soy sauce (120ml)
4 lbs bone-in beef short ribs (1.8kg)
2 bay leaves
1 star anise (optional)
2 cups baby carrots (300g)
6 slices French bread
2 cups shredded Gruyère cheese (200g)

How to Make French Onion Beef Short Rib Soup (Step-by-Step)

Caramelize the Onions: In a large Dutch oven, melt butter over high heat. Add sliced onions and sauté for 5 minutes until softened. Pour in the white wine, season with black pepper, and cook for another 5-8 minutes until the wine reduces and the onions turn lightly golden.
Flavor Boost: Stir in the shallots, chopped garlic, fresh thyme, sage, and a pinch of chili flakes. This aromatic base is going to make your entire house smell heavenly.
Transfer to Slow Cooker: Pour the onion mixture into your crockpot. Add beef short ribs, chicken broth, tamari, bay leaves, and star anise (if using). Cover and cook on low for 7-8 hours, or high for 5-6 hours, until the short ribs are fall-apart tender.
Add Carrots: Toss in the baby carrots during the last 1-2 hours of cooking so they stay tender but not mushy.
Shred the Beef: Once cooked, remove the bay leaves and star anise. Take out the short ribs, discard the bones and any large pieces of fat, and shred the meat. Return the shredded beef to the pot and keep the soup warm.
Prepare Gruyère Cheese Toast: Preheat your oven to 425°F. Arrange French bread slices on a baking sheet and toast for about 10 minutes until slightly crispy. Switch to broil, top each slice with a generous mound of shredded Gruyère, and broil for 2-3 minutes until bubbly and golden brown.
Serve & Enjoy: Ladle the rich, savory soup into bowls, top each with a slice of Gruyère toast, and garnish with freshly cracked black pepper and a sprinkle of thyme. Dig in and enjoy every cheesy, meaty, cozy spoonful.

Tips for a Show-Stopping Caramelized Onion Stew

Here’s a little insider tip: don’t rush the onions. That slow, golden caramelization is what gives this soup its deep, complex flavor. Also, if you’re short on time, you can brown the short ribs before slow cooking to add even more savory richness—but it’s totally optional.

And let’s talk about the cheese toast: Gruyère is classic, but if you need a substitute, Swiss or Fontina will melt beautifully too. Just don’t skip the toast. It’s the crown jewel of this dish!

A Cozy Story About My Love Affair with French Onion Beef Soup

This recipe was born out of a chilly Sunday when I was torn between making a comforting beef stew or indulging in a classic French onion soup. My solution? Marry them together. The result was so deliciously satisfying that it instantly became a family favorite. Now, anytime the weather turns cool, this French Onion Beef Short Rib Soup is my go-to comfort fix. And trust me, the kids go wild for the cheesy toast!

What to Serve with French Onion Beef Short Rib Soup

Honestly, this soup is a meal on its own—rich, hearty, and soul-warming. But if you’re setting a full table, a crisp green salad with a tangy vinaigrette balances the richness beautifully.

For an extra indulgent spread, pair it with a roasted vegetable platter or a simple fruit and nut cheese board to nibble on before dinner. And don’t forget a glass of that white wine you used for the onions—chef’s treat!

How to Store and Reheat This Slow Cooker Beef Soup

Leftovers? Lucky you! Store any remaining soup in an airtight container in the fridge for up to 4 days. The flavors deepen as it sits, making it even more delicious the next day.

To reheat, warm gently on the stovetop over medium heat until hot. The cheese toasts are best made fresh, but you can store leftover toasted bread separately and reheat under the broiler for a few minutes.

You can also freeze the soup (without the cheese toast) for up to 2 months. Just defrost overnight in the fridge before reheating.

FAQs About French Onion Beef Short Rib Soup

Can I make this soup in an Instant Pot?

Yes! Sauté the onions using the sauté function, add all ingredients, and cook on high pressure for 45 minutes with a natural release.

Do I have to use short ribs?

Short ribs give the richest flavor, but chuck roast or stew meat can be used as a more budget-friendly option.

What’s the best bread for the cheese toast?

A hearty French baguette works best. You want something that can hold up to all that melty Gruyère goodness without going soggy.

Is the star anise necessary?

It’s optional but adds a subtle depth of flavor that’s really lovely. Feel free to skip it if it’s not your thing.

If you’re searching for a Comfort Food Recipe that feels both indulgent and soul-soothing, this French Onion Beef Short Rib Soup will be your new favorite. With its rich, slow-simmered broth, tender beef, and irresistible Gruyère Cheese Toast, it’s a dish that turns an ordinary night into something special.

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French Onion Beef Short Rib Soup

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Author: Amanda Thompson
Total Time: 8 hours 30 minutes
Yield: 6 servings 1x

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Description

French Onion Beef Short Rib Soup is the ultimate fusion of rich, slow-cooked comfort and classic French onion flavors. Tender, fall-apart beef short ribs, deeply caramelized onions, and a savory herb-infused broth are topped with bubbly Gruyère cheese toast for a hearty, soul-warming bowl of indulgence.

Ingredients

Scale

6 tbsp (85g) salted butter
4 medium yellow onions, thinly sliced
½ cup (120ml) dry white wine
Black pepper to taste
2 shallots, sliced
4 garlic cloves, chopped
2 tbsp fresh thyme leaves
2 tbsp chopped fresh sage
Pinch of chili flakes
6–8 cups (1.5–2 liters) low sodium chicken broth
½ cup (120ml) tamari or low sodium soy sauce
4 lbs (1.8kg) bone-in beef short ribs
2 bay leaves
1 star anise (optional)
2 cups (300g) baby carrots
6 slices French bread
2 cups (200g) shredded Gruyère cheese

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Instructions

In a Dutch oven, melt butter over high heat. Add sliced onions and sauté for 5 minutes. Add white wine, season with pepper, and cook for 5-8 minutes until golden.
Stir in shallots, garlic, thyme, sage, and chili flakes. Cook for 2 more minutes.
Transfer onion mixture to a slow cooker. Add short ribs, chicken broth, tamari, bay leaves, and star anise. Cover and cook on low for 7-8 hours or high for 5-6 hours.
Add baby carrots in the last 1-2 hours of cooking.
Remove bay leaves and star anise. Take out short ribs, discard bones and excess fat, shred the meat, and return it to the soup.
Preheat oven to 425°F (220°C). Toast French bread slices for 10 minutes. Top with shredded Gruyère and broil for 2-3 minutes until melted and golden.
Ladle soup into bowls, top with Gruyère toast, garnish with fresh thyme and cracked pepper.

Notes

Don’t rush the caramelization of onions; it’s key to flavor depth.

For extra richness, sear short ribs before slow cooking (optional).

Gruyère is traditional, but Fontina or Swiss can be used as substitutes.

Store soup in the fridge for up to 4 days; toast is best fresh.

Freeze soup (without toast) for up to 2 months.

Prep Time: 30 minutes
Cook Time: 8 hours (slow cooker on low)
Category: Soups
Method: Slow Cooking
Cuisine: French-American

French Onion Beef Short Rib Soup: Slow-Cooked Comfort with a Cheesy Twist