French Onion Beef Short Rib Soup (Print Format)
Tender beef short ribs meet caramelized onions and Gruyère toast in this deeply flavorful, satisfying soup.
# Ingredients:
→ Main ingredients
01 -
6 tablespoons salted butter
02 -
4 medium yellow onions, thinly sliced
03 -
1/2 cup dry white wine (e.g., Pinot Grigio or Sauvignon Blanc)
04 -
Black pepper to taste
05 -
2 shallots, sliced
06 -
4 cloves garlic, chopped
07 -
2 tablespoons fresh thyme leaves
08 -
2 tablespoons chopped fresh sage
09 -
Pinch of chili flakes
10 -
6-8 cups low-sodium chicken broth
11 -
1/2 cup tamari or low-sodium soy sauce
12 -
4 pounds bone-in beef short ribs
13 -
2 bay leaves
14 -
1 star anise (optional)
15 -
2 cups baby carrots
16 -
6 slices French bread
17 -
2 cups shredded Gruyère cheese
# Steps:
01 -
In a large Dutch oven over high heat, melt the butter and add the sliced onions. Cook for about 5 minutes, stirring occasionally, until the onions soften. Add the white wine and season with black pepper. Continue cooking for another 5-8 minutes until the wine evaporates and the onions turn lightly golden.
02 -
Stir in the shallots, garlic, fresh thyme, sage, and a pinch of chili flakes. Transfer everything into the crockpot.
03 -
Add the short ribs to the crockpot and pour in 6 cups of chicken broth. Stir in the tamari, bay leaves, and star anise (if using). Cover and cook on low for 7-8 hours or on high for 5-6 hours. Add the baby carrots during the last 1-2 hours of cooking.
04 -
Once the ribs are tender, remove the bay leaves and star anise. Discard any bones and excess fat, then lightly shred the meat. Keep the soup warm while preparing the toast.
05 -
Preheat your oven to 425°F. Arrange the French bread slices on a baking sheet and toast for about 10 minutes until dry and slightly crispy. Switch the oven to broil, top each slice with shredded Gruyère cheese, and broil for 2-3 minutes until bubbly and golden.
06 -
Serve the soup in bowls and top with cheesy toast, black pepper, and a sprinkle of fresh thyme.
# Tips:
01 -
This soup pairs well with a crisp glass of white wine or a light beer.