Name: French Onion Beef Short Rib Soup
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Ingredients: 4 lbs bone-in beef short ribs; 4 yellow onions, thinly sliced; 2 shallots, sliced; 4 garlic cloves, chopped; 2 tbsp fresh thyme leaves; 2 tbsp chopped sage; ½ cup tamari or low-sodium soy sauce; 6–8 cups low-sodium chicken broth; 6 tbsp salted butter; 2 cups baby carrots; 2 bay leaves; 1 star anise (optional); Red chili flakes, to taste; Black pepper, to taste; 6 slices French bread; 2 cups shredded Gruyère cheese

Description

French Onion Beef Short Rib Soup is the ultimate comfort food that combines the rich flavors of tender beef short ribs with the sweet, caramelized essence of onions.

Ingredients

Scale

4 lbs bone-in beef short ribs
4 yellow onions, thinly sliced
2 shallots, sliced
4 garlic cloves, chopped
2 tbsp fresh thyme leaves
2 tbsp chopped sage
½ cup tamari or low-sodium soy sauce
6–8 cups low-sodium chicken broth
6 tbsp salted butter
2 cups baby carrots
2 bay leaves
1 star anise (optional)
Red chili flakes, to taste
Black pepper, to taste
6 slices French bread
2 cups shredded Gruyère cheese

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Instructions

Begin by setting your oven to 325°F (165°C). This temperature is critical for the slow-roasting method that will allow the flavors to develop in the beef and vegetables.
In your Dutch oven, melt the salted butter over medium heat. Once melted, introduce the thinly sliced yellow onions into the pot. It’s essential to stir them continuously for about 10 minutes until they achieve a beautiful golden color and become soft. This caramelization step is crucial as it imparts a deep, sweet flavor to the soup.
Once your onions are caramelized, it’s time to add complexity to the flavor. Stir in the sliced shallots, chopped garlic, fresh thyme, sage, and red chili flakes to introduce a hint of spice. Then, carefully nestle in the beef short ribs. Pour in the tamari or soy sauce along with 6 cups of chicken broth. Don’t forget to toss in the bay leaves and the optional star anise for a more aromatic experience.
Cover the Dutch oven with its lid and place it in your preheated oven. Let the soup slowly roast for 2½ to 3 hours. During the last hour of cooking, add in the baby carrots to let them cook through and soak up all the flavors.
When the cooking time is complete, remove the pot from the oven. Discard the bay leaves and any rib bones. Shred the tender beef using two forks and return the meat to the pot. Simmer on the stove, and if you find the soup too thick, add more chicken broth to achieve your desired consistency. Season with freshly cracked black pepper.
While your soup simmers, it’s time to prepare the cheesy bread. Set the oven temperature to 425°F (220°C) and toast the French bread slices for about 10 minutes to get them golden. Then, top each slice with a generous amount of shredded Gruyère cheese and broil them until melted and bubbly. This will create a beautifully crispy, cheesy topping for your soup.

Notes

Make sure to brown the onions well; it enhances the sweetness of the soup. Store leftovers in an airtight container in the fridge for up to 3 days—this soup reheats beautifully.

Prep Time: 30 minutes
Cook Time: 3 hours
Category: Dinner

Nutrition

Calories: 600 kcal
Sodium: 900 mg
Protein: 40 g