French Onion Beef Short Rib Soup

 

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.