French Onion Beef Short Rib Soup

This French Onion Beef Short Rib Soup combines tender, slow-cooked beef short ribs with caramelized onions, garlic, and herbs for a rich and savory dish. Topped with Gruyère cheese and crispy French bread, it’s the perfect comforting soup to enjoy on a cold day. This hearty soup is ideal for family dinners or as a meal-prep option for colder months.

Ingredients

• 6 tablespoons salted butter
  
  

• 4 medium yellow onions, thinly sliced
  
  

• ½ 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
  
  

• ½ 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. In a large Dutch oven, melt the butter over high heat. Add the sliced onions and cook for about 5 minutes, stirring occasionally, until softened.
   
   

2. Pour in the white wine, season with black pepper, and cook for another 5-8 minutes until the wine evaporates and the onions turn golden.
   
   

3. Stir in the shallots, garlic, thyme, sage, and chili flakes, then transfer the mixture to your crockpot.
   
   

4. Add the beef short ribs to the crockpot and pour in 6 cups of chicken broth. Stir in tamari, bay leaves, and star anise (if using). Cover and cook on low for 7-8 hours or on high for 5-6 hours.
   
   

5. About 1-2 hours before the soup is done, add the baby carrots to the crockpot.
   
   

6. Once the short ribs are tender, remove the bay leaves and star anise. Shred the beef and return it to the soup. Keep warm while preparing the cheesy toast.
   
   

7. Preheat your oven to 425°F (220°C). Arrange the French bread slices on a baking sheet and toast for 10 minutes until crispy. Switch the oven to broil, top with Gruyère cheese, and broil for 2-3 minutes until bubbly and golden.
   
   

8. Serve the soup in bowls, topping each with a cheesy slice of bread, and garnish with thyme and black pepper.
   
   

Nutritional Value (per serving)

• Calories: 562 kcal
  
  

• Carbohydrates: 23 g
  
  

• Protein: 43 g
  
  

• Fat: 32 g
  
  

• Saturated Fat: 14 g
  
  

• Cholesterol: 95 mg
  
  

• Sodium: 1093 mg
  
  

• Potassium: 850 mg
  
  

• Fiber: 3 g
  
  

• Sugar: 6 g
  
  

• Vitamin A: 620 IU
  
  

• Vitamin C: 17 mg
  
  

• Calcium: 276 mg
  
  

• Iron: 5 mg