Description
French Onion Short Rib Soup is a rich, savory bowl of tender slow-braised beef short ribs, deeply caramelized onions, fresh herbs, and a soul-warming broth, topped with cheesy Gruyère toast.
Ingredients
• 6 tablespoons salted butter
• 4 medium yellow onions, thinly sliced
• Black pepper, to taste
• 2 shallots, sliced
• 4 cloves garlic, chopped
• 2 tablespoons fresh thyme leaves
• 2 tablespoons chopped fresh sage
• Red chili flakes, to taste
• 6–8 cups low sodium chicken broth
• 1/2 cup tamari or low-sodium soy sauce
• 4 pounds bone-in beef short ribs
• 2 bay leaves
• 1 star anise (optional)
• 2 cups baby carrots
• 6 slices French bread
• 2 cups shredded Gruyère cheese
Instructions
1. Preheat the oven to 325°F (165°C).
2. Melt butter in a Dutch oven over medium-high heat.
3. Add onions and cook 10 minutes until softened and lightly caramelized.
4. Stir in shallots, garlic, thyme, sage, and chili flakes.
5. Add short ribs, chicken broth, tamari, bay leaves, and optional star anise.
6. Cover and bake for 2½–3 hours. Add carrots during the final 1–2 hours.
7. Remove from oven, discard bay leaves and bones, shred meat.
8. Return shredded meat to soup, season to taste, and keep warm on stove.
9. Preheat oven to 425°F and toast French bread slices for 10 minutes.
10. Top toasts with Gruyère and broil for 2–3 minutes until golden.
11. Ladle soup into bowls, top with toast, and garnish with thyme and black pepper.
Notes
– For a gluten-free version, use tamari and gluten-free bread.
– Store leftovers in the fridge for up to 4 days or freeze up to 3 months.
– Try swapping short ribs for chuck roast in a pinch.
– Use Emmental or a Gruyère-Parmesan blend if Gruyère is unavailable.
– This soup tastes even better the next day as flavors deepen.
- Prep Time: 25
- Cook Time: 180
- Method: Braising
- Cuisine: French American