Introduction
A pot of onions sizzling low and slow might be my favorite kitchen soundtrack—soft shhhhhh, a little hiss, and that moment when the sweetness sneaks up on you. To be real, the first time I attempted French onion anything, I rushed it, scorched the edges, and cried over onions for all the wrong reasons. Oops. Now I take my time, let the onions caramelize into jammy gold, and let the beef short ribs do their thing, turning tender and rich without any drama. It’s the kind of healthy comfort food that fits weeknights and big feelings, and it slides perfectly into my rotation of easy weeknight dinners and best dinner prep meals when life gets loud.
I built this version to be cozy but doable, the kind of recipe you can start on a chilly afternoon and serve when everyone’s wandering into the kitchen asking what smells so good. Imagine the aroma: buttery onions, thyme drifting in the air, beefy broth humming in the background. The first sip is deep and savory; the second is somehow deeper. The top gets a golden blanket of Gruyère that melts into the broth and clings to toasty sourdough like the best kind of cheesy scarf. Honestly, it tastes like a hug you can eat.
And because we’re pragmatic around here, this soup plays nice with modern life. Want to keep your protein meal plan on track? Add a side of lean roast chicken or chickpeas and you’re sailing toward high macro meals without sacrificing flavor. Looking for budget-friendly recipes that still impress friends? This one flexes beautifully. Planning healthy eating for two nights? You’ll have leftovers that reheat like a dream—hello, meal prep microwave lunches. If you’re toggling between no prep healthy lunches and a treat-yourself dinner, this soup wears both outfits perfectly.
Right up front, here are a few monetizable, real-life use cases that I genuinely lean on: it’s ideal for quick family meals when you want something special, easy to pair with low calorie chicken meal prep on the side, and it gives that “special occasion” vibe for at-home date nights without ordering ready meals for 2. If you’re experimenting with a keto meal plan or high protein keto meal plan, you can skip the bread topper and lean into the protein. For busy weeks, it outperforms many high protein microwave meals you might grab in a pinch, and it tastes way better than the best high protein frozen meals aisle. Warm bowl, melty cheese, clinking spoons, cozy lighting—this is dinner that remembers your name.
Why You’ll Love This Recipe
- Big flavor, minimal fuss. You’ll caramelize onions once, then let the short ribs and broth do the heavy lifting—perfect for easy weeknight dinners.
- Comfort-first. Deep, beefy broth with jammy onions and cheesy sourdough on top—textbook healthy comfort food energy.
- Flexible macros. Add sides to support high protein meals, high protein high carb low fat meals, or keep it simple for your protein eating plan.
- Leftovers win. The soup tastes even better the next day, which makes it clutch for best meal prep plans and premade lunch meals.
- Crowd-pleaser status. Simple ingredients feel luxurious together and make picky eaters go quiet in a good way.
- Visual drama. That bubbling Gruyère crust? It’s a Pinterest star (and a subtle nod to healthy boxed meals you can skip by cooking at home).
What Makes This Recipe Special?
Caramelized onions are the soul here, but beef short ribs bring the cozy thunder. We’re not just tossing everything in a pot—we’re staging flavor. Onions brown gently, short ribs get a good sear, thyme brings a foresty whisper, and a long simmer blends everything into one symphony. The toasty sourdough lid plus melty Gruyère gives you that classic French onion moment without turning dinner into a project that eats your entire evening. I skip finicky steps and keep it weeknight-rational while still delivering restaurant-level oomph.
If you’re balancing real-life goals—like healthy meal plans for two, building good meal prep plans, or avoiding pricey low fat meal delivery—this soup adapts. Serve bowls as-is for cozy nights, or add a protein-forward side to lean into high protein ready made meals energy without the “ready made.” It’s not just delicious; it’s practical, repeatable, and friendly to your routine.
Ingredients
Beef Short Ribs (about 2 pounds, bone-in or boneless)
Choose well-marbled pieces for tenderness and flavor. Boneless cook a touch faster, but bone-in adds head-turning depth to the broth.
Yellow Onions (3 large, thinly sliced)
Sweetness and body. Slice evenly so they caramelize at the same pace.
Unsalted Butter (2 tablespoons)
Helps the onions go golden and adds that round, comforting flavor.
Olive Oil (2 tablespoons)
Raises the smoke point and balances the butter. You’ll use a bit for searing, too.
Beef Broth (6 cups, preferably low sodium)
Homemade or a good-quality carton—low sodium lets you control seasoning.
Fresh Thyme (2 teaspoons leaves)
Thyme plus beef is a classic duo. Dried works in a pinch—use about 1 teaspoon.
Bay Leaves (2)
They add that “what is that?” depth. Don’t forget to fish them out later.
Gruyère Cheese (about 1 cup, shredded)
Nutty, melty, and made for broiling over soup. You can blend with a little provolone for extra ooze.
Sourdough Bread (4 thick slices)
Toast-friendly, sturdy, and perfect for soaking up broth without disintegrating.
Kosher Salt and Black Pepper
Season as you go. Beef and onions need a confident hand with salt to bloom.
Optional Flavor Boosters
Splash of apple cider vinegar (½–1 teaspoon) to brighten if the broth tastes heavy. A dab of Dijon whisked in at the end for subtle tang. A spoon of tomato paste for umami if you like a deeper color.
Personal tips: Dry the short ribs well—pat them with paper towels before searing or they’ll steam. Shred the cheese yourself; pre-shredded often resists melting. Don’t do this: don’t rush the onions (they’ll go sharp, not sweet); don’t dump all the salt up front (the broth reduces); and don’t overcrowd the pan when you sear (color equals flavor).
How to Make It Step-by-Step
- Prep like you mean it
I set out a heavy Dutch oven, lay paper towels by the ribs, and preheat the oven to 350°F (for finishing under cheese later). Onions get a confident slice—top to tail, thin but not wispy. I grate the Gruyère now so I’m not panic-shredding while soup waits. - Low-and-slow onion magic
Butter and a drizzle of olive oil go into the pot over medium heat. In go the onions with a sprinkle of salt. The kitchen starts smelling like cozy. I stir every few minutes, letting the onions slump and sweeten for about 25–30 minutes. They’ll hit several stages—wet and pale, then translucent and fragrant, then golden and jammy. If they brown too fast, I lower the heat. If anything sticks, a tablespoon of water releases the sweet fond without burning. My early mistake? Cranking the heat. Patience is the prize here. - Sear the short ribs
I push the onions to the edges (or scoop them to a plate for more space), add another slick of olive oil, and lay in the short ribs without crowding. The sizzle should be confident. Two to three minutes per side builds deep bronzed edges. I salt and pepper as I turn them. You’ll see caramelized bits forming on the bottom—that’s future flavor. If the pot gets too dark, I remove everything and wipe the bottom lightly before proceeding. - Build the broth
Onions return to the center if I moved them. I add the thyme and bay leaves, then pour in the beef broth, scraping the bottom to pull up the fond. If I’m using tomato paste, I stir in a tablespoon now. Bring to a lively simmer, then reduce to a gentle one. Lid on, slightly ajar. - The long cozy simmer
About 2 hours should do it. Your house will smell like a bistro that fell in love with a fireplace. The meat relaxes into tenderness; onions melt into the broth. I taste at 90 minutes and again at 2 hours. If it feels a touch heavy, I add a very small splash of apple cider vinegar for lift—start tiny and taste. Season with salt and pepper until it sings. - Shred and skim
I fish out the short ribs and set them on a board. If boneless, I slice or shred. If bone-in, I slide meat off the bones and shred, discarding excess fat. I skim any visible fat from the soup surface with a ladle. Meat goes back in. Remove bay leaves (they’ve done enough). - Toast + top
I ladle soup into oven-safe bowls. Sourdough slices get lightly toasted so they stay sturdy, then I set one on each bowl and blanket it with shredded Gruyère. A little cheese tumble into the soup is chef’s kiss. - Melt and bubble
Bowls go onto a sheet pan and into the 350°F oven for 10–15 minutes, then 1–3 minutes under the broiler if needed. I watch like a hawk—bubbly and golden is perfect, scorched is heartbreak. The cheese melts, edges crisp, and the kitchen smells like you won dinner. - Serve and swoon
Sit the bowls for a minute so the bubbles calm. Crack black pepper over the top, add a few thyme leaves, and carry carefully (lava warning). The first spoon is savory, sweet, beefy, and ridiculous in the best way. If you’re tracking best meals to prep, portion the extra into containers as soon as it cools a bit—you’ll thank yourself tomorrow.
Tips for Best Results
- Caramelize with intention. Medium heat, stirring occasionally, and a pinch of salt to help onions soften. Water splash beats burnt bits.
- Sear for flavor. Dry ribs, don’t crowd, and don’t fuss with them until the first side releases easily.
- Season in layers. A little salt with onions, more after the simmer, and a final check at the end.
- Brightness matters. If the broth tastes “heavy,” a tiny splash of apple cider vinegar snaps it into balance.
- Cheese strategy. Shred by hand and layer generously. Gruyère melts like a dream; a little provolone adds stretch.
- Bread choice. Thick, sturdy slices won’t collapse. Quick pre-toast keeps texture on point.
Ingredient Substitutions & Variations
- Different cuts: Can’t find short ribs? Use chuck roast cut into big chunks; simmer until fork-tender.
- Vegetarian riff: Swap beef for hearty mushrooms (portobello + cremini), use vegetable broth, and top with your favorite melty cheese, or a dairy-free melt. Great for a vegan meal prep plan if you use plant-based cheese and oil.
- Herb play: Thyme is classic, but rosemary (just a little) or a bay + parsley combo works beautifully.
- Dairy tweaks: Use a Swiss blend if Gruyère is scarce, or go half Gruyère/half mozzarella for extra goo.
- Texture: Prefer a silkier vibe? Blend a cup of the soup (without meat) and stir it back in.
Serving Suggestions
Serve with a crisp green salad—lemony arugula or romaine with a light vinaigrette—to balance the richness. Add roasted broccoli or green beans for color and crunch. If you’re leaning macro-friendly, pair with quinoa for high carb high protein low fat meals energy, or add a side of sliced roast chicken to support protein meal plan goals. On lazy nights, just add sparkling water with lemon and call it a win. Emotionally speaking, this soup plus a rom-com is perfection and better than most ready made protein meals you could buy.
Pairing Ideas (Drinks, Sides, etc.)
- Drinks: Unsweetened iced tea with lemon, sparkling water with citrus, or warm apple cider.
- Sides: Simple caesar, shaved fennel salad, or sheet-pan carrots with cumin and honey.
- Extras: Buttered peas, a bowl of herbed quinoa, or garlic-rubbed toast soldiers for dipping.
How to Store and Reheat Leftovers
Cool completely, then store soup (without the bread/cheese topping) in airtight containers up to 4 days. Reheat gently on the stovetop over medium-low, thinning with a splash of broth or water if needed. Toast fresh bread and add cheese when serving so everything stays crisp and melty. For meal prep microwave lunches, reheat in short bursts, stirring between rounds to heat evenly. Avoid boiling—vigorous bubbles can muddle the flavor and toughen meat.
Make-Ahead and Freezer Tips
This soup is a make-ahead champ. Cook fully, cool, and store without bread/cheese. It freezes well for up to 3 months—portion in freezer-safe containers, label, and stack. Thaw overnight in the fridge, reheat gently, and assemble the sourdough + Gruyère topping right before serving. This routine beats most low calorie premade meal delivery options on flavor and comfort, and it’s perfect for building best meal prep healthy habits.
Common Mistakes to Avoid
- Rushing the onions. Under-caramelized onions taste sharp, not sweet. Give them time.
- Skipping the sear. Pale ribs equal shy flavor. Brown equals bold.
- Over-salting early. Broth reduces; finish seasoning at the end.
- Soggy bread. Don’t skip the quick pre-toast; it keeps the topper structured.
- Scorched cheese. Keep a close eye during broiling—golden and bubbly is the finish line.
Frequently Asked Questions (FAQ)
Can I use a slow cooker or pressure cooker?
Yes. For slow cooker: caramelize onions and sear ribs on the stovetop, then transfer with broth, thyme, and bay to the cooker (low 7–8 hours, high 4–5). Finish with bread and cheese under the broiler. For pressure cooker: same sear/saute steps, add broth and herbs, cook high pressure ~45 minutes, natural release 15, then broil with toppings.
Can I make this without cheese and bread?
Absolutely. Serve the soup with roasted potatoes or a grain side for no prep healthy lunches, or add a spoon of Greek yogurt for creaminess.
How do I thicken the soup slightly?
Blend 1 cup of the onion-broth (no meat) and stir it back in, or simmer uncovered 10–15 extra minutes. You can also whisk in a small cornstarch slurry and simmer briefly.
What’s a good budget swap for short ribs?
Chuck roast cut into big chunks becomes tender and luscious with the same method—great for cheap meal plans for 2 and larger families.
Can I make it macro-friendly?
Yes. Serve with lean protein and steamed veg to align with high protein pre made meals goals—without the “pre made.” It fits nicely into a flexible protein eating plan.
Cooking Tools You’ll Need
- Heavy Dutch oven or soup pot
- Cutting board and chef’s knife
- Wooden spoon or silicone spatula
- Oven-safe bowls and a rimmed baking sheet
- Box grater for cheese
- Tongs and ladle
Final Thoughts
Some recipes feel like rituals, and this one is my favorite cold-weather ritual. The onions slowly turning gold, the ribs bronzing just enough, the thyme waking up in the steam—there’s a small, steady joy in every step. I didn’t expect this soup to be so forgiving or so grand, but it’s both. It wraps the day in warmth, lands beautifully in a week of best meals to prep, and makes any table feel a little more special. Whether you’re cooking for yourself, healthy plans for two, or a crowd, it delivers that glow we’re all chasing at dinnertime.
If you riff on it—different herbs, a sharper cheese, a grain on the side—tell me everything. I love how recipes evolve in real kitchens with real lives. Here’s to more bowls that feel like home and taste like care.
If you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend!
French Onion Beef Short Rib Soup
Ingredients
- 2 pounds beef short ribs (bone-in or boneless), patted dry
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 large yellow onions, thinly sliced
- kosher salt and black pepper, to taste
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
- 2 bay leaves
- 6 cups low-sodium beef broth
- 1/2 teaspoon apple cider vinegar (optional, for brightness)
- 4 thick slices sourdough bread, lightly toasted
- 1 cup Gruyère cheese, shredded
Instructions
- Preheat the oven to 350°F (175°C). Set out oven-safe soup bowls on a rimmed baking sheet.
- Heat olive oil and butter in a Dutch oven over medium heat. Add sliced onions with a pinch of salt and cook, stirring occasionally, until deeply golden and jammy, 25–30 minutes. If browning too fast, lower the heat and splash in a tablespoon of water to deglaze.
- Push onions to the sides (or transfer to a plate). Increase heat to medium-high. Season short ribs with salt and pepper, then sear in batches until well browned on all sides, about 2–3 minutes per side.
- Return onions to the center (if removed). Add thyme and bay leaves. Pour in beef broth, scraping the pot bottom to release browned bits. Bring to a gentle simmer, then reduce heat to maintain a light simmer.
- Cover partially and simmer until ribs are very tender, about 2 hours, stirring occasionally. Taste broth; add a small splash of apple cider vinegar if it needs brightness. Season with salt and pepper as needed.
- Transfer ribs to a board. Remove bones and excess fat; shred or slice meat. Skim any surface fat from soup, return shredded beef to the pot, and discard bay leaves.
- Ladle hot soup into oven-safe bowls. Top each with a toasted sourdough slice and a generous mound of shredded Gruyère.
- Bake 10–15 minutes until cheese is melted, then broil 1–3 minutes if needed to brown the top. Serve carefully (hot bowls) with freshly cracked pepper.
