Description
This Savory French Onion Beef Short Rib Soup is a comforting and rich dish perfect for cozy nights. It combines slow-cooked bone-in beef short ribs with caramelized onions, fresh herbs, and a flavorful broth, finished with cheesy toasted French bread for an indulgent touch.
Ingredients
Scale
Main Ingredients
- 6 tablespoons salted butter
- 4 medium yellow onions, thinly sliced
- 1/2 cup dry white wine
- Black pepper, to taste
- 2 shallots, sliced
- 4 cloves garlic, chopped
- 2 tablespoons fresh thyme leaves
- 2 tablespoons chopped fresh sage
- Pinch 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
Instructions
- Sauté Onions: In a large Dutch oven over high heat, melt the salted butter and add the thinly sliced onions. Cook for about 5 minutes, stirring occasionally, until they soften and become fragrant.
- Deglaze with Wine: Pour in the dry white wine and season with black pepper. Cook for another 5-8 minutes until the wine evaporates and the onions turn lightly golden brown.
- Add Aromatics: Stir in the sliced shallots, chopped garlic, fresh thyme, sage, and a pinch of chili flakes. Then transfer this mixture to a crockpot.
- Slow Cook Short Ribs: Add the bone-in beef short ribs to the crockpot. Pour in 6 cups of chicken broth, stir in tamari, bay leaves, and star anise (if using). Cook on low for 7-8 hours or on high for 5-6 hours. Add baby carrots during the last 1-2 hours of cooking.
- Prepare Meat: Once the ribs are tender, remove the bay leaves and star anise. Discard the bones and excess fat, shred the meat, and keep it warm.
- Toast Bread: Preheat the oven to 425°F (220°C). Arrange the French bread slices on a baking sheet and toast them for about 10 minutes until lightly browned.
- Broil Cheese Toasts: Top the toasted bread slices with shredded Gruyère cheese. Broil for 2-3 minutes or until the cheese is bubbly and golden brown.
- Serve: Ladle the soup into bowls, top with the cheesy toast, and garnish with additional black pepper and fresh thyme leaves as desired.
Notes
- Use low sodium chicken broth and tamari to control salt levels while maintaining flavor.
- Adjust chili flakes according to your preferred level of heat.
- Bone-in short ribs add great flavor but ensure to discard bones before serving.
- The star anise is optional but adds a subtle sweetness and depth.
- The Gruyère cheese can be substituted with Swiss or mozzarella if needed.
- Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently.
