French Onion Beef Short Rib Soup
A richly flavored dish that combines caramelized onions with tender short ribs, topped with gooey Gruyère cheese, perfect for chilly nights.
Servings: 6 servings
Calories: 550kcal
Ingredients
Base Ingredients
- 6 tablespoons salted butter Adds a rich flavor and helps caramelize the onions.
- 4 medium yellow onions, thinly sliced The star of the show, these onions will slowly caramelize.
- 2 medium shallots, thinly sliced Adds a mild onion flavor, enhancing depth.
- 4 cloves garlic, finely chopped Introduces aromatic notes that brighten the dish.
- 2 tablespoons fresh thyme leaves Infuses the soup with a wonderful earthiness.
- 2 tablespoons fresh sage, chopped Offers a unique flavor twist, complementing the beef.
- 6-8 cups low-sodium chicken broth The flavorful base for our soup.
- 1/2 cup tamari or low-sodium soy sauce Provides umami and sweetness.
- 4 pounds bone-in beef short ribs The star protein, cooking down to tender perfection.
- 1 unit star anise (optional) A hint of exotic spice.
- 2 cups baby carrots Adds sweetness, color, and texture.
For Serving
- 6 slices French bread Perfect for toasting and soaking up the soup.
- 2 cups shredded Gruyère cheese Melts beautifully on top.
Seasoning
- to taste freshly ground black pepper Essential for balancing the sweetness of the onions.
- to taste red chili flakes (optional) A hint of heat for those who like spice.
Instructions
Preparation
- Preheat your oven to 325°F (165°C).
- In a large Dutch oven, melt the butter over medium-high heat. Add the sliced onions and cook for 10 minutes, stirring occasionally, until they soften and start to caramelize. Season with black pepper to taste.
Cooking
- Stir in the shallots, garlic, thyme, sage, and red chili flakes if using. Nestle the short ribs into the pot and pour in 6 cups of chicken broth. Then, add tamari, bay leaves, and star anise (if using). Cover and transfer to the oven.
- Roast for 2.5 to 3 hours, or until the short ribs are fall-apart tender. During the last hour, add the baby carrots to the pot.
Final Steps
- Remove the Dutch oven from the oven. Discard the bay leaves and star anise, then carefully shred the meat from the bones.
- Taste the broth and adjust the seasoning with salt, if needed.
- Preheat the oven to 425°F (220°C). Arrange the French bread slices on a baking sheet and toast for 10 minutes. Top each slice with shredded Gruyère, and broil for 2-3 minutes until golden.
- Ladle the soup into bowls, top with a slice of cheesy toast, and garnish with fresh thyme and black pepper. Serve immediately.
Notes
Caramelizing the onions is key; don't rush this process. You can also add more red chili flakes for heat, and include leftover roast vegetables for extra flavor.