The Best French Onion Beef Short Rib Soup Recipe Ever

Comfort meets culinary magic in this savory french onion beef short rib soup that promises warmth and depth with every spoonful.

Rich beef stock mingles with caramelized onions, creating a symphony of flavors that dance across your palate.

Tender short ribs melt into a luxurious broth, promising an experience far beyond ordinary soup recipes.

Slow-cooked perfection requires patience but rewards you with incredible complexity and richness.

Each ingredient carefully selected transforms simple ingredients into an extraordinary meal.

Crusty bread and melted cheese crown this masterpiece, inviting you to savor every delectable bite.

Let this soul-warming soup become your new winter favorite.

Why French Onion Beef Short Rib Soup Works

• Savor Slow-Cooked Comfort: This French onion beef short rib soup delivers incredible depth of flavor through patient, low-temperature cooking that transforms tough meat into melt-in-your-mouth tender bites.
• Customize with Ease: The recipe offers flexible cooking options between crockpot and stovetop methods, allowing home cooks to adapt based on their kitchen equipment and available time.
• Restaurant-Quality at Home: Gourmet touches like Gruyère cheese, fresh herbs, and complex seasoning elevate this soup from basic to sophisticated, making it feel like a restaurant-worthy dish prepared right in your own kitchen.
• Hearty Meal in One Pot: This single-pot wonder combines protein, vegetables, and rich broth, creating a complete meal that minimizes kitchen cleanup and maximizes delicious satisfaction.

Ingredients For French Onion Beef Short Rib Soup

• Beef Short Ribs: A tender and flavorful cut of meat that becomes melt-in-your-mouth delicious when slow-cooked.

• Onions, Shallots, Garlic: A classic trio that builds a deep and rich flavor foundation for the soup.

• Fresh Thyme, Sage: Aromatic herbs that add earthy and warm notes to the dish.
• Black Pepper, Chili Flakes: Spices that provide a gentle heat and depth of flavor.
• Bay Leaves, Star Anise: Warming spices that contribute a complex and subtle background taste.

• White Wine: Adds acidity and helps deglaze the pan, enhancing the overall flavor profile.
• Chicken Broth: Creates the liquid base for the soup, providing moisture and additional depth.
• Tamari: A rich, gluten-free soy sauce that adds umami and saltiness.

• Baby Carrots: Adds sweetness and provides a pop of color to the soup.

• French Bread: A crispy base for the cheesy toast.
• Gruyère Cheese: A rich, nutty cheese that melts beautifully and adds a luxurious finish.

• Butter: Used for sautéing and adding richness to the initial cooking process.

How To Prepare Beef Short Rib Soup

Step 1: Caramelize Onions

Melt butter in a large Dutch oven over high heat.

Add sliced onions and cook while stirring occasionally until they soften.

Pour white wine and sprinkle black pepper.

Continue cooking until wine evaporates and onions turn golden brown.

Step 2: Enhance Flavor Profile

• Shallots
• Garlic
• Fresh thyme
• Sage
• Chili flakes

Transfer everything into the crockpot.

Step 3: Slow Cook Meat

• Chicken broth
• Tamari
• Bay leaves
• Star anise

Cover and cook on low for 7-8 hours or high for 5-6 hours.

Add baby carrots during final 1-2 hours of cooking.

Step 4: Prepare Meat

Remove bay leaves and star anise.

Discard bones and excess fat.

Gently shred meat and keep soup warm.

Step 5: Create Cheesy Toast

Preheat oven to 425°F.

Arrange French bread slices on baking sheet.

Toast for 10 minutes until crispy.

Switch to broil, top with Gruyère cheese, and broil 2-3 minutes until bubbly and golden.

Step 6: Serve and Garnish

Ladle soup into bowls.

Top with cheesy toast.

Sprinkle black pepper and fresh thyme.

Savor your culinary creation!

Tips For French Onion Beef Soup

• Allow the short ribs to cook low and slow to break down tough connective tissues, creating meltingly tender meat that infuses deep, rich flavor into the soup.
• Take time to properly caramelize onions by cooking them slowly, which develops a sweet, complex taste that becomes the flavor foundation of the soup.
• Toast bread slices first to prevent sogginess, then add Gruyère cheese and broil briefly to achieve a perfectly golden, bubbly cheese crust without burning.
• Use tamari for added umami complexity, and consider adding star anise for a subtle, sophisticated background note that elevates the entire dish's flavor profile.

Flavor Variations For Beef Short Rib Soup

• Vegetarian Comfort Swap: Replace short ribs with hearty portobello mushrooms or firm tofu cubes, using vegetable broth for a plant-based version that maintains rich, deep flavors.
• Gluten-Free Hero: Substitute French bread with gluten-free bread or cauliflower rounds, ensuring celiac and gluten-sensitive individuals can enjoy this warming soup without compromising taste.
• Low-Carb Champion: Skip bread entirely and top soup with crispy cheese crisps or roasted cauliflower florets, creating a keto-friendly alternative that's equally satisfying and nutritious.
• Lean Protein Option: Use chicken thighs or lean beef chuck instead of short ribs, reducing fat content while preserving the soup's robust, comforting essence and maintaining tender meat texture.

Suggested Pairings For French Onion Beef Soup

• Cozy Comfort Companions: Crusty sourdough bread pairs perfectly with this rich, hearty soup for extra dipping pleasure.
• Winter Warmth Enhancer: Serve alongside a small green salad with tangy vinaigrette to balance the soup's deep, meaty flavors and cut through its richness.
• Rustic Dinner Delight: Add a glass of full-bodied red wine like Cabernet Sauvignon to complement the beef's robust taste and elevate the entire dining experience.
• Hearty Side Kick: Offer crispy roasted vegetables like Brussels sprouts or glazed carrots as a complementary side dish to round out the meal's warmth and nutrition.

Storage Guidelines For Beef Short Rib Soup

• Store the soup in an airtight container and keep in the refrigerator for up to 3-4 days. Separate the meat and broth if possible to maintain better texture.
• Pour cooled soup into freezer-safe containers, leaving some space for expansion. Freeze for up to 2-3 months. Avoid freezing bread toast separately.
• Gently warm the soup in a pot over medium-low heat, stirring occasionally. Add a splash of chicken broth if the soup seems too thick. Heat until thoroughly warmed and steaming.
• Transfer soup to a microwave-safe bowl, cover loosely, and heat in 1-minute intervals, stirring between each interval. Avoid overheating to prevent meat from becoming tough. Fresh toast should be made just before serving.

FAQs

• What makes the short ribs so tender?

The long, slow cooking in the crockpot breaks down the tough connective tissues, resulting in incredibly tender meat that falls apart easily. The low and slow method ensures the ribs become melt-in-your-mouth soft.

• Can I substitute the short ribs with another cut of meat?

Beef chuck roast works well as an alternative. It has similar fat content and will become tender with slow cooking. Just trim excess fat and cut into similar-sized pieces before cooking.

• Do I need any special equipment for this recipe?

A Dutch oven and crockpot are ideal, but you can use a large pot for initial cooking and a slow cooker or oven for the long braising process. The key is maintaining low, consistent heat for tenderizing the meat.

French Onion Beef Short Rib Soup Recipe

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4.8 from 34 reviews

• Total Time: 8 hours 20 minutes
• Yield: 6 1x

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Description

Hearty French onion beef short rib soup melds rich, caramelized onions with tender, slow-cooked meat in a luxurious broth. Crusty bread and melted gruyère cheese crown this comforting classic that promises warmth and satisfaction in each spoonful.

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Ingredients

Scale 1x2x3x

Meat:

• 4 pounds bone-in beef short ribs

Vegetables:

• 4 medium yellow onions (thinly sliced)
• 2 shallots (sliced)
• 2 cups baby carrots
• 4 cloves garlic (chopped)

Herbs and Spices:

• 2 tablespoons fresh thyme leaves
• 2 tablespoons chopped fresh sage
• 2 bay leaves
• 1 star anise
• Pinch of chili flakes
• Black pepper (to taste)

Liquids:

• 6–8 cups low sodium chicken broth
• 1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
• 1/2 cup tamari or low sodium soy sauce

Dairy and Bread:

• 6 tablespoons salted butter
• 6 slices French bread
• 2 cups shredded Gruyère cheese

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Instructions

1. Caramelize onions in a Dutch oven over high heat with butter, stirring occasionally for 5 minutes until softened. Deglaze with white wine and black pepper, cooking 5-8 minutes until liquid evaporates and onions turn golden.
2. Incorporate shallots, garlic, thyme, sage, and chili flakes into the caramelized onion mixture, then transfer everything to a crockpot.
3. Place short ribs in the crockpot, pour chicken broth, and add tamari, bay leaves, and star anise. Cover and slow cook at 190°F for 7-8 hours (low setting) or 5-6 hours (high setting), introducing baby carrots during the final 1-2 hours.
4. Extract bay leaves and star anise after cooking. Remove bones and excess fat, gently shredding meat into tender pieces. Maintain soup temperature while preparing garnish.
5. Heat oven to 425°F. Arrange bread slices on a baking sheet, toasting 10 minutes until crisp. Switch to broil, layer Gruyère cheese on toast, and broil 2-3 minutes until cheese melts and turns golden brown.
6. Ladle soup into serving bowls, crown with cheesy toast, sprinkle fresh cracked pepper and thyme leaves for a final aromatic touch.

Notes

• Caramelize onions slowly to develop deep, rich flavor without burning by stirring frequently and using medium-low heat.
• Opt for bone-in short ribs for maximum flavor and tender meat that falls off the bone during slow cooking.
• Enhance umami by using a combination of chicken and beef broth for more complex depth in the soup base.
• Reduce sodium by selecting low-sodium tamari and controlling salt levels during the cooking process.

• Prep Time: 20 minutes
• Cook Time: 8 hours
• Category: Lunch, Dinner, Appetizer
• Method: Slow Cooking
• Cuisine: French

Nutrition

• Serving Size: 6
• Calories: 645 kcal
• Sugar: 4 g
• Sodium: 850 mg
• Fat: 44 g
• Saturated Fat: 21 g
• Unsaturated Fat: 19 g
• Trans Fat: 1 g
• Carbohydrates: 23 g
• Fiber: 3 g
• Protein: 43 g
• Cholesterol: 135 mg