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Bowl of French Onion Beef Short Rib Soup garnished with herbs
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French Onion Beef Short Rib Soup

A hearty and comforting soup combining caramelized onions and tender beef short ribs for a rich and savory experience.
Prep Time30 minutes
Cook Time3 hours
Total Time3 hours 30 minutes
Course: Main Course, Soup
Cuisine: French
Keyword: comfort food, French Onion Soup, Hearty Soup, Short Ribs, slow braise
Servings: 6 servings
Calories: 500kcal

Ingredients

Base Ingredients

  • 6 tablespoons salted butter Provides a rich base for sautéing the onions.
  • 4 medium yellow onions, thinly sliced The heart and soul of the dish, offering sweetness and depth.
  • 2 tablespoons fresh thyme leaves Fresh herbs bring brightness and warmth.
  • 2 tablespoons fresh sage, chopped Complements the beef beautifully with its earthy notes.
  • 4 cloves garlic, finely chopped Infuses aromatic depth to the broth.
  • 6-8 cups low-sodium chicken broth The soul of the soup, rich and flavorful.
  • 1/2 cup tamari or low-sodium soy sauce Adds a savory depth without overpowering.
  • 4 pounds bone-in beef short ribs The star of the dish, meltingly tender once braised.
  • 1 medium star anise (optional) A hint of sweetness and complexity.

Vegetables & Seasoning

  • 2 cups baby carrots Add sweetness and vibrant color.
  • freshly ground black pepper, to taste A must for seasoning.
  • red chili flakes, to taste (optional) A little heat to balance the richness.

To Serve

  • 6 slices French bread For crispy cheesy toast on top.
  • 2 cups shredded Gruyère cheese Melts beautifully, adding richness and flavor.

Instructions

Preparation

  • Preheat the Oven: Set your oven to 325°F (165°C).
  • Caramelize the Onions: 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 they are soft and begin to caramelize.
  • Build the Flavor & Add the Short Ribs: Stir in shallots, garlic, thyme, sage, and optional red chili flakes. Nestle short ribs into the pot and pour in 6 cups of chicken broth followed by tamari, bay leaves, and star anise if using. Cover and transfer to the preheated oven.
  • Slow-Braise the Short Ribs: Roast for 2.5 to 3 hours until short ribs are tender and easy to shred, adding baby carrots in the last 1-2 hours.
  • Shred the Meat & Adjust Seasoning: Remove from oven, discard bay leaves and star anise, shred meat and return it to the pot. Taste the broth and add salt as needed.
  • Prepare the Cheesy Toast: Preheat the oven to 425°F (220°C). Toast French bread slices for about 10 minutes, then broil with shredded Gruyère for 2-3 minutes until bubbly.
  • Serve & Enjoy: Ladle the soup into bowls, top with cheesy toast, and garnish with fresh thyme and black pepper.

Notes

Caramelizing the onions slowly yields the best flavor. The soup can be made in advance and flavors will deepen if stored overnight. Store leftovers in an airtight container for up to 3 days or freeze for longer storage.