French Onion Beef Short Rib Soup

A comforting and hearty soup combining juicy beef short ribs with sweet caramelized onions, topped with melted Gruyère cheese on toasted French bread.

Prep Time30

Cook Time3

Total Time3 30

Course: Main Course, Soup

Cuisine: French

Keyword: Beef Short Ribs, Cheesy Bread, comfort food, French Onion Soup, Hearty Soup

Servings: 8 servings

Calories: 450kcal

Ingredients

Main Ingredients

4 lbs bone-in beef short ribs These cuts are juicy and packed with flavor, ensuring a rich broth.
4 whole yellow onions, thinly sliced Sweet and caramelized, they add depth and sweetness.
2 whole shallots, sliced These provide an aromatic dimension to the soup.
4 cloves garlic, chopped Bringing a bold, fragrant essence to the dish.
2 tbsp fresh thyme leaves Earthy and fragrant, thyme enhances the flavor profile.
2 cups shredded Gruyère cheese Adds creaminess and a savory, nutty flavor.
1/2 cup tamari or low-sodium soy sauce For umami and a hint of sweetness without the gluten.
6–8 cups low-sodium chicken broth The base of the soup, adding liquid and flavor.
6 tbsp salted butter For sautéing, helping in caramelizing the onions perfectly.
2 tbsp chopped sage A fragrant herb that complements the beef beautifully.
2 cups baby carrots Adding sweetness and color to the soup.
2 whole bay leaves Providing an aromatic touch during the cooking process.
1 whole star anise (optional) For those who appreciate a hint of licorice flavor.
to taste red chili flakes Adding a gentle heat that balances the sweetness.
to taste black pepper For an extra layer of flavor.
6 slices French bread Crispy and toasted, perfect for soaking up the delicious broth.

Instructions

Preparation

Preheat your oven to 325°F (165°C).
In a Dutch oven, melt the salted butter over medium heat. Once the butter is bubbly, add the thinly sliced onions. Cook them for about 10 minutes, stirring occasionally, until they become soft and golden brown.
Stir in the shallots, chopped garlic, fresh thyme, chopped sage, and red chili flakes. Allow these ingredients to mingle over medium heat.
Nestle the bone-in short ribs among the fragrant onion mixture. Pour in the low-sodium chicken broth and tamari.
Toss in the bay leaves and star anise, if using. Cover the pot, and place it in the preheated oven. Bake for 2.5 to 3 hours, or until the beef is fork-tender.
In the last hour of cooking, add the baby carrots to the pot.
Once done, remove the bay leaves and bones from the pot. Shred the tender beef and return it to the pot. Simmer briefly and season with black pepper.
While the soup simmers, toast the French bread slices in the oven at 425°F for about 10 minutes.
Top the toasted bread with shredded Gruyère cheese and broil until it’s melted and bubbly.
Ladle the soup into bowls, top each serving with a cheesy slice of bread, and garnish with fresh thyme and freshly cracked black pepper.

Notes

Caramelization is Key: Allow your onions to caramelize slowly for depth of flavor. Broth matters: Opt for homemade broth for heartiness. Feel free to add other veggies or spices to adapt the soup to your taste.