French Onion Short Rib Soup with Cheesy Gruyère Toast
French Onion Short Rib Soup is a rich, savory bowl of tender slow-braised beef short ribs, deeply caramelized onions, fresh herbs, and a soul-warming broth, topped with cheesy Gruyère toast.
Ingredients
- 6 tablespoons salted butter
- 4 medium yellow onions, thinly sliced
- black pepper, to taste
- 2 shallots, sliced
- 4 cloves garlic, chopped
- 2 tablespoons fresh thyme leaves
- 2 tablespoons chopped fresh sage
- red chili flakes, to taste
- 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
Preheat the oven to 325°F (165°C). <
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p id=”instruction-step-2″ style=”margin-bottom: 1em”>2. Melt butter in a Dutch oven over medium-high heat.
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p id=”instruction-step-3″ style=”margin-bottom: 1em”>3. Add onions and cook 10 minutes until softened and lightly caramelized.
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p id=”instruction-step-4″ style=”margin-bottom: 1em”>4. Stir in shallots, garlic, thyme, sage, and chili flakes.
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p id=”instruction-step-5″ style=”margin-bottom: 1em”>5. Add short ribs, chicken broth, tamari, bay leaves, and optional star anise.
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p id=”instruction-step-6″ style=”margin-bottom: 1em”>6. Cover and bake for 2½–3 hours. Add carrots during the final 1–2 hours.
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“instruction-step-7” style=”margin-bottom: 1em”>7. Remove from oven, discard bay leaves and bones, shred meat.
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“instruction-step-8” style=”margin-bottom: 1em”>8. Return shredded meat to soup, season to taste, and keep warm on stove.
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“instruction-step-9” style=”margin-bottom: 1em”>9. Preheat oven to 425°F and toast French bread slices for 10 minutes.
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instruction-step-10″ style=”margin-bottom: 1em”>10. Top toasts with Gruyère and broil for 2–3 minutes until golden.
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truction-step-11″ style=”margin-bottom: 1em”>11. Ladle soup into bowls, top with toast, and garnish with thyme and black pepper.