French Onion Beef Short Rib Soup

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French Onion Beef Short Rib Soup

Rich, deeply savory, and perfect for chilly nights—this French Onion Beef Short Rib Soup is the ultimate comfort food. Tender, slow-cooked beef short ribs, golden caramelized onions, and a flavorful herb-infused broth come together in this cozy, soul-warming dish. Topped with cheesy toasted bread, it’s a satisfying meal all on its own.

Why You’ll Love This Recipe

  • Incredibly Flavorful: Caramelized onions and slow-braised beef create a broth that’s rich and complex without using wine or alcohol.
  • Effortless Cooking: Let your slow cooker or oven do the heavy lifting.
  • Great for Meal Prep: It stores and freezes beautifully, making leftovers something to look forward to.

Ingredients

  • 6 tablespoons salted butter
  • 4 medium yellow onions, thinly sliced
  • Black pepper, to taste
  • 2 shallots, sliced
  • 4 cloves garlic, chopped
  • 2 tablespoons fresh thyme leaves
  • 2 tablespoons chopped fresh sage
  • Pinch of red chili flakes
  • 6–8 cups low-sodium chicken or beef broth
  • 1/2 cup tamari (or low-sodium soy sauce)
  • 4 pounds bone-in beef short ribs
  • 2 bay leaves
  • 1 star anise (optional, for depth of flavor)
  • 2 cups baby carrots
  • 6 slices French bread
  • 2 cups shredded Gruyère cheese (or Swiss, if preferred)

Instructions

1. Caramelize the Onions

In a large Dutch oven, melt the butter over medium-high heat. Add sliced onions and cook for about 10 minutes until soft and beginning to brown. Season with black pepper. Stir frequently to prevent burning.

2. Build the Base

Stir in the shallots, garlic, thyme, sage, and chili flakes. Cook for 2 minutes until fragrant.

3. Add Beef and Broth

Place the short ribs into the pot. Pour in 6 cups of broth (reserve extra if a thinner consistency is desired), then add tamari, bay leaves, and star anise if using.

For Crockpot: Transfer everything to your crockpot. Cook on low for 7–8 hours or high for 5–6 hours, until meat is fall-apart tender.

For Oven: Cover the Dutch oven and transfer to a 325°F (165°C) oven. Roast for 2.5–3 hours, adding the carrots in the final 1–2 hours.

4. Shred the Beef

Once the ribs are tender, discard the bay leaves and star anise. Remove bones and shred the beef. Return shredded meat to the pot and keep warm on low heat.

5. Make the Cheesy Bread

Preheat oven to 425°F (220°C). Toast bread slices on a baking sheet for 10 minutes until crisp. Top with shredded Gruyère and broil for 2–3 minutes until melted and bubbly.

6. Serve

Ladle soup into bowls and top with a cheesy toast. Garnish with black pepper, fresh thyme, and optional lime wedges for brightness.

Equipment Needed

  • Crockpot or Dutch oven
  • Baking sheet
  • Ladle
  • Sharp knife and cutting board

Tips and Variations

  • No Cheese? Try it with just toasted bread for a lighter version.
  • Broth Choice: Use beef broth for a deeper, more robust flavor.
  • Make Ahead: Caramelize onions the day before and store in the fridge to cut prep time.
  • Extra Veggies: Add diced celery or mushrooms for more bulk.

Storage & Reheating

  • Refrigerator: Store in an airtight container for up to 3 days.
  • Freezer: Freeze for up to 2 months. Thaw in the fridge overnight.
  • To Reheat: Warm gently on the stove over low heat.

What to Serve With It

Pair this hearty soup with a crisp green salad or oven-roasted vegetables. For drinks, go with sparkling water, apple cider, or a warm herbal tea.

FAQ

Q: Can I use a different cut of beef?
A: Yes, chuck roast or beef shank works well—just adjust cooking time until meat is fork-tender.

Q: Can I skip the cheesy toast?
A: Definitely. Crusty warm bread on the side is just as good.

Q: How do I thicken the soup?
A: Add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) during the last 15 minutes of cooking.

Final Thoughts

This French Onion Beef Short Rib Soup is comfort in a bowl—no wine, no pork, just pure, hearty goodness. Whether you slow-cook it all day or roast it in the oven, it’s bound to be a hit at your table.

 

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