French Onion Beef Short Rib Soup – Rich & Hearty

Abby Marlow

This French Onion Beef Short Rib Soup blends sweet caramelized onions, tender fall-off-the-bone beef, and melty Gruyère-topped toast. Perfect for cozy nights, it’s easy to make in the oven or crockpot. Beginners will love its straightforward steps and rich, satisfying flavor.

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Prep Time 20

Cook Time 3

Total Time 3 20

Course Main Course, Soup

Cuisine French-American

Servings 6 servings

Calories 620 kcal

Ingredients

6 tablespoons salted butter
4 medium yellow onions thinly sliced
1/2 cup dry white wine 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 chili flakes
6 –8 cups low sodium chicken broth
1/2 cup low sodium tamari or 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

Preheat oven to 325°F. In a Dutch oven, melt butter and onions over high heat; cook 5 minutes.
Add wine, pepper, shallots, garlic, thyme, sage, and chili flakes. Cook 5–8 minutes until wine evaporates and onions are golden.
Add short ribs, broth, tamari, bay leaf, and star anise. Cover and roast 2½–3 hours, adding carrots during the last 1–2 hours.
Remove bay leaves/star anise. Discard bones and fat; shred meat and return to pot over low heat.
Heat oven to 425°F. Toast bread 10 minutes, top with cheese, then broil until bubbly.
Ladle soup into bowls, top with cheesy toast, fresh thyme, and black pepper. Serve hot.

Notes

For the best French Onion Beef Short Rib Soup, caramelize the onions slowly to develop deep flavor. For a twist, try adding mushrooms in the last hour of cooking.

Keyword beef soup recipe, caramelized onion soup, French onion beef short rib soup, hearty soup dinner, slow cooked short ribs