French Onion Beef Short Rib Soup

This comforting French Onion Beef Short Rib Soup features tender beef short ribs, sweet caramelized onions, and aromatic herbs simmered to perfection, creating a rich and nostalgic meal ideal for chilly evenings.

Prep Time30

Cook Time3

Total Time3 30

Course: Main Course, Soup

Cuisine: French

Keyword: Beef Short Ribs, comfort food, French Onion Soup, Hearty Meal, Slow Cooking

Servings: 8 servings

Calories: 540kcal

Ingredients

Main Ingredients

4 lbs bone-in beef short ribs Juicy cuts packed with flavor, ideal for slow cooking.
4 yellow onions, thinly sliced Sweet and fragrant, these will caramelize beautifully.
2 shallots, sliced Adds a delicate sweetness that enhances the overall flavor.
4 cloves garlic, chopped Aromatic and essential for depth.
2 tbsp fresh thyme leaves Herby freshness that brightens the soup.
2 cups shredded Gruyère cheese Creamy, nutty, and melts perfectly on top.
1/2 cup tamari or low-sodium soy sauce For umami and richness without overpowering.
6-8 cups low-sodium chicken broth The warm base that brings everything together.
6 tbsp salted butter Richness to sauté the onions and shallots.
2 tbsp chopped sage Earthy tones that marry with the other herbs.
2 cups baby carrots Sweetness and color add vibrancy.
2 bay leaves Subtle warmth in the background.
1 star anise (optional) A hint of spice for an aromatic touch.
Red chili flakes, to taste For a gentle heat.
Black pepper, to taste Perfectly balances the dish.
6 slices French bread Crispy and golden, an ideal vessel for cheese.

Instructions

Preparation

Preheat your oven to 325°F (165°C).
In a Dutch oven, melt 6 tablespoons of salted butter over medium heat. Add 4 sliced yellow onions and cook for about 10 minutes until soft and golden.
Stir in 2 sliced shallots and 4 chopped garlic cloves, cooking for an additional 3 minutes. Then, sprinkle in 2 tablespoons of fresh thyme leaves, 2 tablespoons of chopped sage, and red chili flakes to taste.
Add 4 lbs of bone-in beef short ribs into the pot, pour in 6 to 8 cups of low-sodium chicken broth and 1/2 cup of tamari or low-sodium soy sauce, stirring everything together.
Toss in 2 bay leaves and the star anise if using, cover the pot, and transfer it to your preheated oven. Bake for 2.5 to 3 hours.
About 1 to 1.5 hours before the cooking time is up, add 2 cups of baby carrots to the pot.
After cooking, remove the bay leaves and bones. Shred the meat and return it to the pot. Let it simmer on low heat and season to taste with black pepper.
Toast 6 slices of French bread in your oven at 425°F for around 10 minutes or until golden brown.
Top the toasted bread with 2 cups of shredded Gruyère cheese and broil until melted and bubbly.
Ladle the soup into bowls, top each with cheese toast, and garnish with fresh thyme and black pepper.

Notes

For best flavor, choose well-marbled beef short ribs. This soup tastes better the next day, and it can be made gluten-free with tamari. Adjust the seasoning as needed.