French Onion Beef Short Rib Soup

A luxurious twist on classic French onion soup combined with tender beef short ribs, caramelized onions, and a melty, cheesy finish—perfect for chilly evenings or gatherings.

Prep Time30

Cook Time3

Total Time3 30

Course: Main Course, Soup

Cuisine: French

Keyword: Beef Short Ribs, comfort food, French Onion Soup, Hearty Soup, Slow Cooker

Servings: 8 servings

Calories: 450kcal

Ingredients

Main Ingredients

4 lbs bone-in beef short ribs Juicy and tender, these ribs provide a robust foundation for the soup.
4 pieces yellow onions, thinly sliced Aromatic and sweet when caramelized.
2 pieces shallots, sliced Mildly sweet, they add a delicate touch.
4 cloves garlic, chopped Adds savory richness.
2 tablespoons fresh thyme leaves Elevates the flavor profile.
2 cups shredded Gruyère cheese Melts into a delightful topping.
1/2 cup tamari or low-sodium soy sauce Enhances umami without overpowering.
6-8 cups low-sodium chicken broth The savory liquid base of the soup.
6 tablespoons salted butter Aids in caramelizing the onions.
2 tablespoons chopped sage Enhances the overall flavor.
2 cups baby carrots Provide texture and sweetness.
2 pieces bay leaves Anchors the soup with subtle flavor.
1 piece star anise (optional) Adds hint of exotic warmth.
Red chili flakes, to taste For a spicy kick.
Black pepper, to taste To deepen the overall flavor.
6 slices French bread Ideal for soaking up the soup.

Instructions

Preparation

Preheat your oven to 325°F (165°C) to prepare for slow cooking.
In a Dutch oven, melt 6 tablespoons of salted butter over medium heat until it froths slightly.
Add the 4 sliced yellow onions and cook for about 10 minutes until soft and golden, stirring occasionally.
Stir in the sliced shallots, chopped garlic, fresh thyme leaves, chopped sage, and a sprinkle of red chili flakes. Cook for another 2-3 minutes until fragrant.
Place the 4 lbs of beef short ribs in the pot and pour in 6–8 cups of low-sodium chicken broth along with 1/2 cup of tamari or soy sauce. Toss in the bay leaves and optional star anise.
Cover the Dutch oven and place it in the preheated oven. Bake for 2.5 to 3 hours until the beef is tender and falling off the bone.
In the last 1 to 2 hours of baking, add the 2 cups of baby carrots to the pot.
Once the beef is tender, remove the pot from the oven. Discard the bay leaves and bones, then shred the meat and return it to the pot. Simmer on the stovetop to meld flavors, seasoning with black pepper.
While the soup simmers, preheat a toaster oven or regular oven to 425°F. Toast the 6 slices of French bread for about 10 minutes until golden.
Top each slice of toasted bread with shredded Gruyère cheese and broil for 2-3 minutes until melted and bubbly.
Ladle the hearty soup into bowls, place a cheesy toast on top, and garnish with thyme leaves and freshly cracked black pepper.

Notes

For deeper flavor, use good-quality beef broth. Consider adding balsamic vinegar for more acidity. For a thicker consistency, blend part of the soup before returning it to the pot.