Description
This Savory French Onion Beef Short Rib Soup is a comforting, flavor-packed dish perfect for cozy nights. Featuring tender slow-cooked beef short ribs, caramelized onions, fresh herbs, and a touch of white wine, this hearty soup is topped with toasted Gruyère cheese bread for an irresistible finish.
Ingredients
Scale
Soup Base
- 6 tablespoons salted butter
- 4 medium yellow onions, thinly sliced
- 1/2 cup dry white wine
- Black pepper, to taste
- 2 shallots, sliced
- 4 cloves garlic, chopped
- 2 tablespoons fresh thyme leaves
- 2 tablespoons chopped fresh sage
- Pinch of chili flakes
- 6-8 cups low sodium chicken broth
- 1/2 cup tamari or low sodium soy sauce
- 2 bay leaves
- 1 star anise (optional)
Main Ingredients
- 4 pounds bone-in beef short ribs
- 2 cups baby carrots
Toppings
- 6 slices French bread
- 2 cups shredded Gruyère cheese
Instructions
- Caramelize Onions: In a large Dutch oven over high heat, melt the salted butter and add the thinly sliced onions. Cook for about 5 minutes, stirring occasionally, until softened and fragrant.
- Deglaze & Season: Pour in the dry white wine and season with black pepper. Cook for another 5-8 minutes until the wine evaporates and the onions turn lightly golden.
- Add Aromatics: Stir in the sliced shallots, chopped garlic, fresh thyme, sage, and a pinch of chili flakes. Transfer this mixture to the crockpot.
- Add Beef & Broth: Place the bone-in beef short ribs into the crockpot. Pour in 6 cups of chicken broth, then stir in the tamari, bay leaves, and star anise if using.
- Slow Cook Soup: Cook on low for 7-8 hours or on high for 5-6 hours. During the last 1-2 hours, add the baby carrots to the pot to cook until tender.
- Prepare Meat: Once the short ribs are tender, remove bay leaves and star anise. Discard bones and excess fat, shred the meat, and keep warm.
- Toast Bread: Preheat the oven to 425°F (220°C). Arrange French bread slices on a baking sheet and toast for about 10 minutes until slightly crisp.
- Add Cheese and Broil: Top the toasted bread slices with shredded Gruyère cheese. Broil them for 2-3 minutes until the cheese melts and turns bubbly and golden brown.
- Serve: Ladle the hot soup into bowls, top each with a cheesy toast slice, and garnish with additional black pepper and fresh thyme if desired. Enjoy warm.
Notes
- For a deeper flavor, caramelize the onions longer until a rich golden brown before adding wine.
- Use low sodium broth and tamari to better control the saltiness of the soup.
- The star anise is optional but adds a subtle, unique sweetness that complements the beef.
- Shredding the short ribs instead of cutting keeps the meat tender and well-distributed throughout the soup.
- Gruyère cheese can be substituted with Swiss or Emmental if unavailable.
- Serve immediately after topping with cheesy toast to maintain crunchiness.
