French Onion Short Rib Soup (Print Version)
Tender beef and caramelized onions simmered with herbs, finished with golden Gruyère toast.
# Ingredients:
→ Soup Base
01 -
6 tablespoons salted butter
02 -
4 medium yellow onions, thinly sliced
03 -
Freshly ground black pepper, to taste
04 -
2 shallots, sliced
05 -
4 cloves garlic, chopped
06 -
2 tablespoons fresh thyme leaves
07 -
2 tablespoons chopped fresh sage
08 -
Pinch red chili flakes, to taste
09 -
6 cups low-sodium chicken broth
10 -
1/2 cup tamari or low-sodium soy sauce
11 -
4 pounds bone-in beef short ribs
12 -
2 bay leaves
13 -
1 whole star anise, optional
14 -
2 cups baby carrots
→ Gruyère Toast
15 -
6 slices French bread
16 -
2 cups shredded Gruyère cheese
# Steps:
01 -
Preheat oven to 325°F. Set a large oven-safe Dutch oven over medium-high heat.
02 -
Melt butter in Dutch oven. Add sliced onions and cook for 10 minutes, stirring until lightly caramelized. Season with ground black pepper.
03 -
Stir in shallots, chopped garlic, fresh thyme leaves, sage, and a pinch of red chili flakes.
04 -
Add short ribs to the pot. Pour in 6 cups chicken broth and tamari. Add bay leaves and star anise if using.
05 -
Cover the Dutch oven and transfer to preheated oven. Roast for 2 1/2 to 3 hours until short ribs are tender and meat easily pulls apart.
06 -
Add baby carrots to the pot during the last 1–2 hours of braising.
07 -
Remove pot from oven. Discard bay leaves and star anise. Remove bones and shred beef, returning the meat to the soup. Simmer on low and adjust seasoning as needed.
08 -
Preheat oven to 425°F. Arrange French bread slices on a baking sheet and toast for 10 minutes until edges are crisp.
09 -
Switch oven to broil. Top bread slices with shredded Gruyère and broil 2–3 minutes until cheese is melted and golden.
10 -
Ladle hot soup into bowls. Place a cheese toast on each bowl and garnish generously with black pepper and fresh thyme.
# Notes:
01 -
Allow onions to develop deep caramelization for maximum flavor and color in the final soup.