French Onion Beef Short Rib Soup
A comforting dish merging rich beef short ribs with caramelized onions and aromatic herbs, perfect for cozy evenings or family gatherings.
Servings: 6 servings
Calories: 550kcal
Ingredients
Base ingredients
- 6 tablespoons salted butter Adds richness and depth to the soup.
- 4 medium yellow onions, thinly sliced The star of the dish, these onions caramelize beautifully.
- 2 tablespoons fresh thyme leaves Earthy notes that elevate the overall flavor.
- 2 tablespoons fresh sage, chopped Offers a warm herbal quality.
- 4 cloves garlic, finely chopped Adds aromatic depth to the soup.
- 6-8 cups low-sodium chicken broth Base giving the soup a comforting heartiness.
- 1/2 cup tamari or low-sodium soy sauce Adds umami and depth without overwhelming the balance.
- 4 pounds bone-in beef short ribs Providing rich flavor and tender meat.
- 1 piece star anise (optional) Adds a hint of sweetness and warmth.
- 2 cups baby carrots Sweet and colorful additions for texture.
- 6 slices French bread Perfect for toasting and serving with the soup.
- 2 cups shredded Gruyère cheese The melty topping that completes this comforting dish.
Seasoning
- Freshly ground black pepper, to taste A touch of spice to enhance the overall flavor.
- Red chili flakes, to taste (optional) A hint of heat for those who enjoy a little spice.
Instructions
Preparation
- Preheat the 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 about 10 minutes, stirring occasionally, until softened and starting to caramelize.
- Season with freshly ground black pepper to taste.
Cooking
- Stir in the shallots, garlic, thyme, sage, and optional red chili flakes.
- Nestle the short ribs into the pot and pour in 6 cups of chicken broth.
- Add the tamari, bay leaves, and star anise (if using).
- Cover and transfer to the oven for roasting.
- Roast for 2.5 to 3 hours, or until the short ribs are fall-apart tender.
- During the last 1-2 hours of cooking, add the baby carrots.
- Remove from the oven, discard bay leaves and star anise, and shred the meat.
- Return to low heat and adjust seasoning with salt if necessary.
- Preheat the oven to 425°F (220°C).
- Arrange the French bread on a baking sheet and toast for about 10 minutes.
- Broil with cheese for 2-3 minutes until golden and bubbly.
- Serve the soup in bowls, topped with cheesy toast and garnished with fresh thyme and a sprinkle of black pepper.
Notes
Consider adding a sprinkle of parmesan cheese along with the Gruyère for extra richness. For a kick, drizzle a touch of balsamic vinegar over the soup before serving. Customize the herbs based on availability.