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Bowl of French onion beef short rib soup garnished with cheese and herbs
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French Onion Beef Short Rib Soup

A comforting and delectable soup with tender beef short ribs, sweet caramelized onions, and aromatic herbs, perfect for chilly evenings.
Prep Time30 minutes
Cook Time3 hours
Total Time3 hours 30 minutes
Course: Main Course, Soup
Cuisine: French
Keyword: Beef Short Ribs, comfort food, Cozy Dinner, French Onion Soup, Hearty Soup
Servings: 6 servings
Calories: 650kcal

Ingredients

For the soup base

  • 6 tablespoons salted butter for a rich foundation of flavor.
  • 4 medium yellow onions, thinly sliced essential for that sweet caramelized taste.
  • 2 shallots, thinly sliced adding a subtle sweetness.
  • 4 cloves garlic, finely chopped for an aromatic touch.
  • 2 tablespoons fresh thyme leaves imparting a wonderful herbal note.
  • 2 tablespoons fresh sage, chopped offering warmth and earthiness.
  • 6-8 cups low-sodium chicken broth providing a savory base.
  • 1/2 cup tamari or low-sodium soy sauce enriching umami flavor.
  • 4 pounds bone-in beef short ribs the star of the dish.
  • 1 star anise (optional) for a hint of sweetness.
  • 2 cups baby carrots adding color and sweetness.

For the topping

  • 6 slices French bread for the perfect crunchy topping.
  • 2 cups shredded Gruyère cheese the crowning glory for a cheesy finish.

For seasoning

  • Freshly ground black pepper, to taste enhancing the depth of flavors.
  • Red chili flakes, to taste (optional) for a touch of heat.

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 10 minutes, stirring occasionally, until they soften and start to caramelize. Season with black pepper to taste.
  • Stir in the shallots, garlic, thyme, sage, and red chili flakes. Nestle the short ribs into the pot, pour in 6 cups of chicken broth, and add the tamari, bay leaves, and star anise (if using). Cover and transfer to the oven.

Cooking

  • Roast for 2.5 to 3 hours, or until the short ribs are tender. Add the baby carrots during the last 1-2 hours for extra flavor and texture.
  • Remove the Dutch oven, discard bay leaves and star anise. Shred the meat from the bones and return to low heat. Adjust seasoning to taste.

Final Steps

  • Preheat the oven to 425°F (220°C). Arrange French bread on a baking sheet and toast for 10 minutes. Top with cheese, and broil for 2-3 minutes until golden and bubbly.
  • Serve the soup in bowls, topped with cheesy toast, and garnish with thyme and a sprinkle of freshly cracked pepper.

Notes

To elevate the flavors, let the onions caramelize longer, use fresh herbs, and consider batch cooking. For a lighter version, opt for leaner meat.