If you love French onion soup and melt-in-your-mouth tender beef, you’re going to fall in love with this recipe. It’s cozy, hearty, and the slow cooker does all the heavy lifting. The short ribs make this soup rich and flavorful, and that golden, bubbly cheese topping? Pure magic. This is a dish that feels fancy but is surprisingly easy to make—perfect for family dinners or when you want to impress without too much effort. Let’s dive in!
What You’ll Need
For the Soup:
- 3 lbs bone-in beef short ribs
- 2 large yellow onions, thinly sliced
- 4 garlic cloves, minced
- 3 tbsp butter
- 1 tbsp olive oil
- 1 tbsp flour
- 6 cups beef broth
- 1 cup dry red wine (optional)
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme (or 3 sprigs fresh thyme)
- 1 bay leaf
- Salt and black pepper, to taste
For the Topping:
- 1 baguette, sliced into thick rounds
- 2 cups shredded Gruyère cheese (or Swiss cheese)
Pro Tips
- Sear the short ribs: This adds so much flavor to the soup—don’t skip it!
- Slice onions thinly: Uniform slices cook evenly and caramelize beautifully.
- Don’t rush the onions: Give them time to caramelize for that deep, rich flavor.
- Cheese matters: Gruyère melts beautifully, but Swiss or even mozzarella can work in a pinch.
- Toast the bread first: This keeps it from getting soggy under all that cheese.
Tools You’ll Need
- Crockpot or slow cooker
- Large skillet
- Wooden spoon
- Chef’s knife
- Cutting board
- Ladle
- Broiler-safe bowls
Substitutions and Variations
- No short ribs? Use stew meat or even leftover roast beef.
- Wine-free version: Replace the wine with an extra cup of beef broth.
- Cheese swap: Try Havarti or even Parmesan if Gruyère isn’t available.
- Gluten-free option: Use GF bread and skip the flour (it’ll still thicken slightly).
Make-Ahead Tips
- Prep the onions and sear the short ribs the night before. Refrigerate, then toss everything into the crockpot in the morning.
- The soup itself tastes even better the next day, so feel free to make it ahead and reheat!
How to Make It
1. Sear the Short Ribs
Season the short ribs generously with salt and pepper. Heat butter and olive oil in a skillet over medium-high heat. Sear the ribs on all sides until browned, about 2-3 minutes per side. Set aside.
2. Caramelize the Onions
In the same skillet, add sliced onions and a pinch of salt. Cook over medium heat, stirring often, until golden and caramelized, about 15-20 minutes. Add minced garlic and cook for 1 more minute. Sprinkle in flour, stir, and cook for another minute.
3. Load the Crockpot
Transfer the onions to the crockpot. Add the short ribs, beef broth, red wine, Worcestershire sauce, thyme, bay leaf, and a bit of salt and pepper. Stir gently to combine. Cover and cook on low for 8-10 hours (or high for 4-6 hours).
4. Prepare the Topping
Preheat the broiler. Toast baguette slices until golden and crunchy. Ladle the soup into broiler-safe bowls, place a slice of toasted bread on top, and sprinkle generously with shredded Gruyère cheese.
5. Broil and Serve
Place the bowls under the broiler for 2-3 minutes, or until the cheese is melted, bubbly, and golden brown. Carefully remove and serve hot.
Tips for Leftovers and Storage
- Store leftover soup (without the bread and cheese) in an airtight container in the fridge for up to 4 days.
- Reheat on the stovetop or in the microwave.
- Freeze the soup in individual portions for up to 3 months. Thaw in the fridge overnight before reheating.
Conclusion
There you have it—comfort food at its finest! This French Onion Crockpot Short Ribs Soup is the perfect blend of rich flavors and cozy vibes. It’s a crowd-pleaser, a family favorite, and guaranteed to impress. I can’t wait to hear how yours turns out! Leave a comment below to share your experience or ask any questions—I’m here to help. 😊 Happy cooking!
