Description
French Onion Beef Short Rib Soup is the ultimate fusion of rich, slow-cooked comfort and classic French onion flavors. Tender, fall-apart beef short ribs, deeply caramelized onions, and a savory herb-infused broth are topped with bubbly Gruyère cheese toast for a hearty, soul-warming bowl of indulgence.
Ingredients
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6 tbsp (85g) salted butter
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4 medium yellow onions, thinly sliced
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½ cup (120ml) dry white wine
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Black pepper to taste
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2 shallots, sliced
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4 garlic cloves, chopped
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2 tbsp fresh thyme leaves
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2 tbsp chopped fresh sage
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Pinch of chili flakes
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6–8 cups (1.5–2 liters) low sodium chicken broth
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½ cup (120ml) tamari or low sodium soy sauce
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4 lbs (1.8kg) bone-in beef short ribs
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2 bay leaves
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1 star anise (optional)
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2 cups (300g) baby carrots
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6 slices French bread
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2 cups (200g) shredded Gruyère cheese
Instructions
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In a Dutch oven, melt butter over high heat. Add sliced onions and sauté for 5 minutes. Add white wine, season with pepper, and cook for 5-8 minutes until golden.
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Stir in shallots, garlic, thyme, sage, and chili flakes. Cook for 2 more minutes.
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Transfer onion mixture to a slow cooker. Add short ribs, chicken broth, tamari, bay leaves, and star anise. Cover and cook on low for 7-8 hours or high for 5-6 hours.
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Add baby carrots in the last 1-2 hours of cooking.
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Remove bay leaves and star anise. Take out short ribs, discard bones and excess fat, shred the meat, and return it to the soup.
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Preheat oven to 425°F (220°C). Toast French bread slices for 10 minutes. Top with shredded Gruyère and broil for 2-3 minutes until melted and golden.
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Ladle soup into bowls, top with Gruyère toast, garnish with fresh thyme and cracked pepper.
Notes
Don’t rush the caramelization of onions; it’s key to flavor depth.
For extra richness, sear short ribs before slow cooking (optional).
Gruyère is traditional, but Fontina or Swiss can be used as substitutes.
Store soup in the fridge for up to 4 days; toast is best fresh.
Freeze soup (without toast) for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 8 hours (slow cooker on low)
- Category: Soups
- Method: Slow Cooking
- Cuisine: French-American