French Onion Beef Short Rib Soup 

This luxurious soup brings together deeply caramelized onions, melt‑in‑your‑mouth beef short ribs, and a rich umami‑packed broth, finished with cheesy Gruyère‑topped toast. It's the classic French onion soul food elevated with hearty, slow‑braised meat. Ideal for cozy nights or entertaining, you can cook it stove‑to‑oven or use a crockpot for hands‑off convenience. Expect complex flavors from bay leaf, thyme, soy or tamari, star anise, and perhaps even a splash of wine. Topped with bubbling cheesy toast, each bowl delivers comfort and elegance. 

Ingredients

• 4 lb bone‑in beef short ribs, seasoned with salt & pepper 

• 6 Tbsp butter
  
  

• 4–6 large yellow onions, thinly sliced 

• ½ cup dry white wine or sherry
  
  

• 2 small shallots (optional), sliced
  
  

• 4 cloves garlic, minced
  
  

• 2 Tbsp fresh thyme leaves, plus sprigs
  
  

• 2 Tbsp fresh sage (optional)
  
  

• Pinch of chili flakes (optional)
  
  

• 6–8 cups low‑sodium beef or chicken broth
  
  

• ½ cup tamari or soy sauce (low sodium preferred)
  
  

• 2 bay leaves
  
  

• 1 star anise (optional)
  
  

• 2 cups baby carrots (added last 1–2 hours)
  For the Cheese Toasts
  
  

• 6 slices French bread or baguette
  
  

• Gruyère cheese, shredded (~2 cups total)
  
  

• Fresh thyme or chives for garnish
  
  

Directions

1. Preheat oven to 325 °F (160 °C).
   
   

2. In a Dutch oven, melt butter and sauté onions over medium heat 5 minutes. Add wine, season with pepper, cook until evaporated and onions turn lightly golden (~5–8 minutes). Then stir in shallots, garlic, thyme, sage, and chili flakes.
   
   

3. Add short ribs back in, pour in broth, tamari, bay leaves, and star anise if using. Cover and transfer to oven. Bake 2½–3 hours until meat falls off the bone. Add carrots during final 1–2 hours if using.
   
   

4. Remove ribs, discard bones, shred meat, skim fat. Return meat to broth and keep warm.
   
   

5. Meanwhile prepare cheese toasts: toast bread slices dry at 425 °F for ~10 minutes, then broil topped with Gruyère until bubbly and golden (~2–3 minutes). 

6. Ladle soup and shredded ribs into bowls, float a cheesy toast on top, and garnish with thyme or chives. Serve immediately.
   
   

Nutrients (approx. per serving, serves 6–8)

• Calories: ~700–1000 kcal (varies by recipe version)

• Protein: ~45–50 g
  
  

• Fat: ~35–80 g (higher versions include cheese, fat, and broth richness)
  
  

• Carbohydrates: ~40–60 g (from onions and bread)
  
  

• Sodium: Moderate to high (broth and soy/ tamari contribute significantly)
  
  

• Fiber: ~3–5 g depending on onions and carrots