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.
Ingredients
Scale
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
Instructions
- 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.
- Incorporate shallots, garlic, thyme, sage, and chili flakes into the caramelized onion mixture, then transfer everything to a crockpot.
- 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.
- 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.
- 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.
- 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