French Onion Beef Short Rib Soup
A comforting soup featuring tender beef short ribs melded with caramelized onions and topped with melted Gruyère cheese, perfect for cozy dinners and gatherings.
Servings: 8 servings
Calories: 460kcal
Ingredients
Main Ingredients
- 4 lbs bone-in beef short ribs The star ingredient, packed with rich flavor.
- 4 pieces yellow onions, thinly sliced Adds sweetness through caramelization.
- 2 pieces shallots, sliced Contributes a mild and sweet flavor.
- 4 cloves garlic, chopped Enhances the overall depth of flavor.
- 2 tbsp fresh thyme leaves Brings earthy and fragrant notes.
- 2 cups shredded Gruyère cheese Creates a luscious and creamy topping.
- ½ cup tamari or low-sodium soy sauce Adds umami depth without being overwhelming.
- 6–8 cups low-sodium chicken broth Forms the comforting base of the soup.
- 6 tbsp salted butter For sautéing and richness.
- 2 tbsp chopped sage Elevates the overall taste with herbaceous notes.
- 2 cups baby carrots Add sweetness and crunch.
- 2 pieces bay leaves Enhance flavor subtly during cooking.
- 1 piece star anise (optional) For an extra aromatic kick.
- to taste red chili flakes For gentle heat.
- to taste black pepper Adds warmth.
- 6 slices French bread Perfect base for the cheesy topping.
Instructions
Preparation
- Preheat your oven to 325°F (165°C).
- In a Dutch oven, melt 6 tablespoons of salted butter over medium heat.
- Add the sliced yellow onions and cook for about 10 minutes until they become soft and golden brown.
- Stir in shallots, garlic, thyme, sage, and a pinch of red chili flakes. Cook for another 2–3 minutes.
- Add the beef short ribs into the pot, nestling among the onions. Pour in chicken broth and tamari, and add bay leaves and star anise.
- Cover and bake for 2½ to 3 hours.
- During the last hour, add baby carrots.
- Once cooked, remove bay leaves and bones. Shred the beef short ribs and return to the soup.
- Season with additional chili flakes and pepper to taste.
- For the cheesy toast, arrange French bread slices on a baking sheet and toast at 425°F (220°C) for about 10 minutes.
- Top each slice with shredded Gruyère cheese and broil until melted and bubbly.
- Ladle soup into bowls, topping with cheesy toast and garnishing with fresh thyme and black pepper.
Notes
Take your time caramelizing the onions for sweet flavor; use well-marbled short ribs for best texture. Cheese options are flexible, and consider adding garnishes like sour cream.