Soul-Warming French Onion Beef Short Rib Soup

Serve this soup with a simple salad for a well-rounded meal.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop and serve fresh cheese-topped bread alongside.
The soup can also be frozen for up to 2-3 months. Store the soup and bread separately for best results.
Variations:

For a more intense onion flavor, you can add a splash of white wine during the caramelizing process.
Use a blend of Gruyère and Parmesan for a more complex cheesy topping.
If you prefer a lighter soup, swap out the beef broth for vegetable broth and use leaner cuts of beef.
FAQ:

Can I use a slow cooker for this soup? Yes! After browning the beef short ribs and caramelizing the onions, transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until the beef is tender.

Can I use other types of cheese? Absolutely! You can substitute the Swiss or Gruyère with provolone, mozzarella, or even cheddar for a different flavor.