Ultimate French Onion Beef Short Rib Soup Recipe: Comfort in a Bowl

Ingredients

• 6 tablespoons salted butter
• 4 medium yellow onions, thinly sliced
• 1/2 cup dry white wine (Pinot Grigio or Sauvignon Blanc)
• 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)
• 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

Preparation

Step 1: Sauté the Onions

In a large Dutch oven, melt butter over high heat. Add sliced onions and cook for 5 minutes, stirring occasionally, until softened. Pour in white wine, season with black pepper, and cook for 5-8 minutes until onions are golden and wine evaporates.

Step 2: Build the Flavor Base

Stir in shallots, garlic, thyme, sage, and chili flakes. Cook for 1-2 minutes, then transfer to a crockpot.

Step 3: Add Short Ribs and Broth

Place beef short ribs on top of the onion mixture. Add 6 cups chicken broth, tamari, bay leaves, and star anise. Cook on low for 7-8 hours or high for 5-6 hours until ribs are tender.

Step 4: Add Carrots

Add baby carrots 1-2 hours before soup is done, allowing them to absorb the flavorful broth.

Step 5: Shred the Beef

Remove bay leaves and star anise. Discard bones and fat, then shred the meat and stir it back into the soup.

Step 6: Make Cheesy Gruyère Toast

Preheat oven to 425°F. Toast French bread slices for 10 minutes. Switch to broil, top with Gruyère, and broil for 2-3 minutes until bubbly and golden.

Step 7: Serve and Enjoy

Ladle soup into bowls, top with cheesy toast, and garnish with fresh thyme and black pepper. Serve with lime wedges if desired.