French Onion Beef Short Rib Soup
This French Onion Beef Short Rib Soup is the perfect blend of comfort and indulgence. Slow-cooked beef short ribs add richness to the classic caramelized onion flavor, creating a hearty dish that’s perfect for chilly evenings. Topped with cheesy Gruyère toast, this soup elevates comfort food to a gourmet experience.
Ingredients
For the Soup:
- 6 tablespoons salted butter
- 4 medium yellow onions, thinly sliced
- 1/2 cup dry white wine (e.g., Pinot Grigio or Sauvignon Blanc)
- Black pepper, to taste
- 2 shallots, thinly sliced
- 4 cloves garlic, chopped
- 2 tablespoons fresh thyme leaves
- 2 tablespoons fresh sage, chopped
- Pinch of chili flakes
- 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
For the Gruyère Toast:
- 6 slices French bread
- 2 cups shredded Gruyère cheese
Step-by-Step Directions
1. Caramelize the Onions
In a large Dutch oven, melt the butter over high heat. Add the sliced onions and sauté for about 5 minutes, stirring occasionally. Once the onions soften, pour in the white wine, season with black pepper, and continue cooking for 5–8 minutes. The onions should become lightly golden as the wine evaporates.
2. Build the Flavor
Stir in the sliced shallots, chopped garlic, thyme, sage, and a pinch of chili flakes. Let the mixture cook for 1–2 minutes, releasing its fragrant aroma. Transfer this flavor-packed mixture to your crockpot.
3. Add the Short Ribs and Broth
Nestle the beef short ribs on top of the onion mixture in the crockpot. Pour in 6 cups of chicken broth (add up to 2 more cups if you prefer a thinner soup). Add the tamari, bay leaves, and star anise for a hint of warm spice. Cover and cook on low for 7–8 hours or on high for 5–6 hours, until the ribs are tender and falling off the bone.
4. Incorporate the Carrots
About 1–2 hours before the cooking time is up, add the baby carrots to the crockpot. They’ll soak up the flavorful broth and become perfectly tender.
5. Shred the Beef
Once the ribs are fully cooked, remove them from the crockpot. Discard the bay leaves and star anise. Remove the bones and excess fat, then shred the beef lightly with a fork. Return the shredded beef to the crockpot and stir well. Keep the soup warm while preparing the cheesy toast.
6. Prepare the Cheesy Gruyère Toast
Preheat your oven to 425°F (220°C). Arrange the French bread slices on a baking sheet and toast them 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 the cheese is melted and golden.
7. Serve and Enjoy
Ladle the warm soup into bowls. Place a cheesy slice of Gruyère-topped bread on each bowl, allowing it to soak up some of the rich broth. Garnish with a sprinkle of fresh thyme and black pepper. Serve with lime wedges for a touch of brightness, if desired.
Tips for Success
- Caramelizing Onions: Take your time when cooking the onions. Their sweetness develops best with slow cooking.
- Deglazing: Use the white wine to scrape up any flavorful bits stuck to the pot during cooking.
- Cheese Options: If Gruyère isn’t available, substitute with Swiss cheese or a mild cheddar.
- Freezing: This soup freezes beautifully—just store the broth and beef in a freezer-safe container, and add fresh bread and cheese when reheating.
Why You’ll Love This Soup
This recipe combines the deep flavors of French onion soup with the hearty richness of slow-cooked beef. The cheesy Gruyère toast adds a decadent finish, making it the ultimate winter comfort food. Whether you’re hosting a cozy dinner or treating yourself to a warm bowl by the fire, this soup is a guaranteed crowd-pleaser.
Enjoy every savory, cheesy bite of this French Onion Beef Short Rib Soup!