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Bowl of French Onion Beef Short Rib Soup garnished with fresh herbs
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French Onion Beef Short Rib Soup

A comforting and hearty soup combining tender short ribs with caramelized onions, aromatic herbs, and topped with cheesy French bread.
Prep Time20 minutes
Cook Time3 hours
Total Time3 hours 20 minutes
Course: Main Course, Soup
Cuisine: French
Keyword: Beef Short Ribs, comfort food, French Onion Soup, Gourmet Meal, Hearty Soup
Servings: 8 servings
Calories: 580kcal

Ingredients

For the Soup Base

  • 6 tablespoons salted butter For a rich base of flavor.
  • 4 medium yellow onions, thinly sliced The backbone of the dish with natural sweetness.
  • 2 tablespoons fresh thyme leaves Offers an earthy aroma.
  • 2 tablespoons fresh sage, chopped For a delightful herbal essence.
  • 2 cups baby carrots For a splash of sweetness and color.
  • 6-8 cups low-sodium chicken broth The comforting liquid base.
  • 1/2 cup tamari or low-sodium soy sauce For depth and richness in flavor.
  • 4 pounds bone-in beef short ribs The star of the show, tender and juicy.
  • 2 pieces bay leaves Adds subtle flavor nuances.
  • 1 piece star anise (optional) An aromatic touch for complexity.
  • 4 cloves garlic, finely chopped Complements the onions beautifully.

For Serving

  • 6 slices French bread For toasty, cheesy topping.
  • 2 cups shredded Gruyère cheese To create the savory topping that makes this dish iconic.

For Seasoning

  • to taste freshly ground black pepper Adds a hint of warmth and spice.
  • to taste Red chili flakes (optional) Adds a playful hint of heat.

Instructions

Preparation

  • Preheat the oven to 325°F (165°C).
  • Melt the butter in a large Dutch oven over medium-high heat. Add the sliced onions and sauté for about 10 minutes, stirring occasionally until they soften and start caramelizing. Season with freshly ground black pepper.
  • Add shallots, garlic, thyme, sage, and red chili flakes to the pot. Nestle the short ribs into the mix, then carefully pour in about 6 cups of chicken broth, add tamari, bay leaves, and star anise. Cover the pot and transfer it to the preheated oven.
  • Roast for approximately 2.5 to 3 hours, ensuring the short ribs become tender. Add the baby carrots during the last 1-2 hours of roasting.

Finishing Touches

  • After removing the pot from the oven, take out the bay leaves and star anise. Shred the beef and return it to low heat to warm through, adjusting seasoning if needed.
  • Preheat your oven to 425°F (220°C). Toast the slices of French bread for about 10 minutes or until lightly crisp. Top each slice with Gruyère cheese, then broil for 2-3 minutes until bubbly and golden.

Serving

  • Serve the soup in deep bowls, topped with the cheesy toast, and garnish with fresh thyme and a sprinkle of pepper.

Notes

For a healthier twist, substitute the beef short ribs with leaner cuts or shredded chicken, and add vegetables like zucchini or bell peppers. This soup freezes well; allow it to cool and portion it into airtight containers.