Crockpot French Onion Short Rib Soup

Crockpot French onion short rib soup is one of my favorite cozy meals to make when I want something rich, hearty, and comforting. This recipe combines the deep, caramelized flavor of onions with tender, fall-apart beef short ribs, all simmered slowly in a red wine and beef broth base. Topped with a slice of toasted baguette and gooey Gruyère cheese, it’s everything I love about French onion soup—elevated with the richness of slow-cooked short ribs.

Why You’ll Love This Recipe

I keep this dish in my rotation because it delivers both comfort and elegance in one bowl. Here’s why I love it:

1. The slow-cooked short ribs add incredible depth and richness.

2. It’s a true set-it-and-forget-it recipe, thanks to the crockpot.

3. The caramelized onions bring natural sweetness to balance the savory broth.

4. The toasted baguette with melted Gruyère makes it feel indulgent and special.

5. It’s the perfect dish for cold nights or when I want to impress guests without much effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 lbs beef short ribs

• 4 large onions, thinly sliced

• 4 cloves garlic, minced

• 4 cups beef broth

• 1 cup red wine

• 1 teaspoon thyme

• 2 bay leaves

• Salt and pepper, to taste

• 1 cup Gruyère cheese, grated

• 1 baguette, sliced

Directions

1. I place the onions and garlic at the bottom of the crockpot.

2. I season the short ribs generously with salt and pepper, then place them on top of the onions.

3. I pour in the beef broth and red wine, then add thyme and bay leaves.

4. I cover and cook on low for 8 hours or high for 4 hours, until the short ribs are tender and fall off the bone.

5. I remove the short ribs, shred the meat, and discard the bones. I return the meat to the soup and stir.

6. To serve, I ladle the soup into bowls, top each with a toasted baguette slice, and sprinkle generously with Gruyère cheese. I broil for a couple of minutes if I want the cheese extra melty and golden.

Servings and timing

This recipe makes about 6 servings. It takes around 8 hours and 20 minutes total:

• Prep time: 20 minutes

• Cook time: 8 hours on low (or 4 hours on high)

Variations

I like to switch things up depending on what I have on hand:

• For a deeper flavor, I brown the short ribs in a skillet before adding them to the crockpot.

• Sometimes I use white wine instead of red for a lighter broth.

• If I don’t have Gruyère, I swap it for Swiss or provolone.

• For extra richness, I stir in a splash of cream just before serving.

Storage/Reheating

I store leftovers in the fridge for up to 4 days in an airtight container. To reheat, I warm the soup gently on the stovetop. The baguette topping is best fresh, so I toast and top with cheese just before serving. This soup also freezes well (without the bread and cheese) for up to 3 months.

FAQs

Can I make this without wine?

Yes, I replace the red wine with extra beef broth, though the wine adds great depth of flavor.

Can I use boneless short ribs?

Absolutely. Boneless short ribs work just as well and make shredding even easier.

What type of onions are best?

I usually use yellow onions for balance, but a mix of yellow and sweet onions creates wonderful flavor.

Do I need to sear the short ribs first?

It’s optional. Searing adds more depth, but the crockpot method works fine without it.

Can I make this ahead of time?

Yes, in fact, I think it tastes even better the next day after the flavors meld.

Conclusion

Crockpot French onion short rib soup is one of my favorite ways to enjoy the classic flavors of French onion soup with an extra layer of richness. The slow-cooked beef, sweet onions, and savory broth come together beautifully, while the cheesy baguette topping makes it irresistible. It’s a recipe I turn to for both comfort and sophistication, perfect for cozy nights or serving to friends and family.

Print