Description
Indulge in the rich, deep flavors of this French Onion Beef Short Rib Soup! Slow-cooked caramelized onions, tender braised short ribs, and a savory broth come together in this comforting and elegant dish. Topped with Gruyère-covered French bread, this soup is perfect for cozy nights or special occasions.
Ingredients
Scale
For the Soup Base:
- 6 tbsp salted butter
- 4 medium yellow onions, thinly sliced
- 2 shallots, sliced
- 4 cloves garlic, chopped
- 1/2 cup dry white wine (Pinot Grigio, Sauvignon Blanc)
- 2 tbsp fresh thyme leaves
- 2 tbsp fresh sage, chopped
- A 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)
- 2 cups baby carrots
For the Beef:
- 4 lbs (1.8 kg) bone-in beef short ribs
- Black pepper, to taste
For the Topping:
- 6 slices French bread
- 2 cups shredded Gruyère cheese
Instructions
- Caramelize the Onions:
- In a large Dutch oven, melt butter over medium heat.
- Add onions and shallots, stirring occasionally.
- Cook for 35-40 minutes until deeply golden brown.
- Stir in garlic, thyme, sage, and chili flakes. Cook for another 2 minutes.
- Deglaze with White Wine:
- Pour in white wine, scraping up browned bits from the pot.
- Simmer until most of the liquid evaporates (about 3-5 minutes).
- Brown the Short Ribs:
- Season the short ribs with black pepper.
- Heat a separate skillet over medium-high heat and sear the short ribs on all sides.
- Transfer the short ribs into the pot with caramelized onions.
- Simmer the Soup:
- Add chicken broth, tamari (or soy sauce), bay leaves, and star anise.
- Bring to a gentle simmer, cover, and cook on low heat for 3-4 hours until beef is tender.
- Shred the Beef & Finish the Soup:
- Remove short ribs from the pot, discard bones, and shred the beef.
- Return shredded beef to the pot and add baby carrots.
- Simmer for another 15 minutes.
- Prepare the Cheese Toasts:
- Assemble & Serve:
Notes
- Cook onions low and slow for maximum flavor.
- Tamari adds umami depth; balsamic vinegar can enhance sweetness.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze for up to 3 months; reheat gently on the stovetop.
- Serve with garlic bread, Caesar salad, or a glass of red wine.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: French-Inspired