French Onion Beef Short Rib Soup

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.

5 from 2 votes

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Prep Time 15

Total Time 8 15

Course Soup/Stews/Chili

Cuisine American, French

Servings to 8 Servings

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

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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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