On a cold day, nothing is more comforting than a rich, savory bowl of French Onion Beef Short Rib Soup. With melt-in-your-mouth beef short ribs, sweet, caramelized onions, and flavorful herbs, this soup is packed with deep, satisfying flavors. And let’s not forget the pièce de resistance: Gruyère-topped French bread that crisps up beautifully in the oven and soaks up all that savory goodness.
This recipe combines the best of French onion soup with tender, slow-cooked short ribs, making it a hearty dish perfect for family dinners, meal prepping, or an impressive (yet easy) dish for guests. Using your crockpot makes it even easier—simply set it, forget it, and let the magic happen.
Why You’ll Love This Recipe:
Rich and Comforting: The buttery caramelized onions and slow-cooked beef short ribs make this soup extra rich and indulgent.
Hands-Off Cooking: Thanks to the crockpot, you can enjoy all the deep, savory flavors with minimal hands-on time.
Perfect for Freezing: This soup freezes beautifully, making it a great option for meal prep or leftovers.
Ingredients:
- 6 tablespoons salted butter
- 4 medium yellow onions, thinly sliced
- 1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- Black pepper, to taste
- 2 shallots, sliced
- 4 cloves garlic, chopped
- 2 tablespoons fresh thyme leaves
- 2 tablespoons chopped fresh sage
- Pinch of 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
Directions:
1. Sauté the Onions
In a large Dutch oven, melt the butter over high heat. Add the sliced onions and cook for about 5 minutes, stirring occasionally, until the onions soften. Next, pour in the white wine, season with black pepper, and cook for another 5-8 minutes. The onions should turn lightly golden, and the wine will evaporate.
2. Build the Flavor Base
Once the onions are golden, stir in the sliced shallots, chopped garlic, fresh thyme, sage, and a pinch of chili flakes. Let everything cook together for another 1-2 minutes before transferring the mixture to your crockpot.
3. Add the Short Ribs and Broth
Place the beef short ribs into the crockpot on top of the onion mixture. Pour in 6 cups of chicken broth (reserve the extra 2 cups if you prefer a thinner soup). Add the tamari, bay leaves, and star anise (if using). Cover and cook on low for 7-8 hours or on high for 5-6 hours, until the ribs are tender and fall off the bone.
4. Add Carrots Toward the End
About 1-2 hours before the soup is done, add the baby carrots to the crockpot. They’ll cook through and absorb all the flavorful broth.
5. Shred the Beef
Once the short ribs are tender, remove the bay leaves and star anise. Discard any bones and excess fat, and lightly shred the meat. Stir the shredded beef back into the soup and keep it warm while you prepare the cheesy toast.
6. Make the Cheesy Gruyère Toast
Preheat your oven to 425°F (220°C). Arrange the French bread slices on a baking sheet and toast for about 10 minutes until they’re dry and slightly crispy. Then, switch your oven to broil, top each slice with Gruyère cheese, and broil for 2-3 minutes until the cheese is bubbly and golden.
7. Serve and Enjoy
Ladle the warm soup into bowls and top each bowl with a cheesy slice of Gruyère-topped bread. Garnish with a sprinkle of fresh thyme, a pinch of black pepper, and serve with lime wedges if desired.
Kitchen Equipment Needed:
- Crockpot for slow cooking the soup
- Dutch oven or large pot for sautéing the onions
- Baking sheet for toasting the bread
- Ladle for serving the soup
Tips and Shortcuts:
Skip the Broil Step: If you’re short on time, skip broiling the bread. Instead, just toast it, sprinkle the cheese on top, and let the hot soup melt the cheese when you serve it.
Wine Substitution: If you don’t have white wine on hand, use extra broth or a splash of apple cider vinegar for a bit of tang.
Make-Ahead Tip: You can caramelize the onions a day ahead and store them in the fridge. This cuts down on prep time when you’re ready to make the soup.
Recipe Swaps and Variations:
Make it Spicier: Add a diced jalapeño or extra chili flakes if you like a bit of heat.
Vegetarian Version: Swap the beef short ribs for mushrooms and use vegetable broth instead of chicken broth.
Different Cheese: If you don’t have Gruyère, Swiss or Provolone cheese will work just as well.
How to Store Leftovers:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat or in the microwave. This soup also freezes well—store it in freezer-safe containers for up to 2 months. Be sure to thaw it overnight in the fridge before reheating.
Food and Drink Pairings:
This rich and savory soup pairs perfectly with a crisp green salad or roasted vegetables on the side. For drinks, enjoy it with a glass of Pinot Noir or Cabernet Sauvignon, or opt for a cold lager or cider.
Frequently Asked Questions (FAQ):
Q: Can I use a different cut of meat?
A: Yes! Chuck roast or beef shank would also work well in this recipe. Adjust the cooking time as needed to ensure the meat is tender.
Q: How can I thicken the soup?
A: If you prefer a thicker soup, stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) at the end of cooking.
Q: Can I skip the cheese toast?
A: Absolutely! If you’re not a fan of cheesy toast, you can simply serve the soup with warm, crusty bread on the side.
More Recipe Suggestions:
French Onion Chicken Casserole
Olive and Cheese French Bread Melts
French Onion Beef Short Rib Soup
Equipment
Ingredients
- 6 tablespoons salted butter
- 4 medium yellow onions thinly sliced
- 1/2 cup dry white wine such as Pinot Grigio or Sauvignon Blanc
- Black pepper to taste
- 2 shallots sliced
- 4 cloves garlic chopped
- 2 tablespoons fresh thyme leaves
- 2 tablespoons chopped fresh sage
- Pinch of 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
For the Crockpot:
- In a large Dutch oven over high heat, melt the butter and add the sliced onions. Cook for about 5 minutes, stirring occasionally, until the onions soften. Add the white wine and season with black pepper. Continue cooking for another 5-8 minutes until the wine evaporates and the onions turn lightly golden.
- Stir in the shallots, garlic, fresh thyme, sage, and a pinch of chili flakes. Then, transfer everything into the crockpot.
- Add the short ribs to the crockpot and pour in 6 cups of chicken broth. Stir in the tamari, bay leaves, and star anise (if using). Cover and cook on low for 7-8 hours or on high for 5-6 hours. Add the baby carrots during the last 1-2 hours of cooking.
- Once the ribs are tender, remove the bay leaves and star anise. Discard any bones and excess fat, and lightly shred the meat. Keep the soup warm while preparing the toast.
- Preheat your oven to 425°F. Arrange the French bread slices on a baking sheet and toast for about 10 minutes until dry and slightly crispy. Switch the oven to broil, top each slice with shredded Gruyère cheese, and broil for 2-3 minutes until bubbly and golden.
- Serve the soup in bowls, and top with cheesy toast, black pepper, and a sprinkle of fresh thyme. Enjoy!
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