Name: French Onion Beef Short Rib Soup Recipe
Prep time: 20 min
Cook time: 7 h 30 min
Total time: 7 h 50 min
Cuisine: French
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

Introduction

This French Onion Beef Short Rib Soup is a comforting and hearty twist on a classic favorite. Tender beef short ribs simmered with caramelized onions, fresh herbs, and rich broth create a deep, savory flavor. Topped with toasted French bread and melted Gruyère cheese, it’s perfect for a cozy meal.

A deep bowl filled with dark brown beef stew containing tender chunks of beef, orange carrot pieces, and light green celery bits, all in a thick broth. On top, two slices of toasted white bread are placed side by side, each covered with melted pale yellow cheese that looks creamy, and each slice is garnished with a small sprig of fresh green thyme. The bowl is placed on a white marbled surface, creating a clean contrast to the rich colors of the stew. Photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: In a large Dutch oven over high heat, melt the butter and add the sliced onions. Cook for about 5 minutes, stirring occasionally, until the onions soften.
Step 2: Add the white wine and season with black pepper. Continue cooking for another 5-8 minutes until the wine evaporates and the onions turn lightly golden.
Step 3: Stir in the shallots, garlic, fresh thyme, sage, and a pinch of chili flakes. Then transfer everything into the crockpot.
Step 4: Add the short ribs to the crockpot and pour in 6 cups of chicken broth. Stir in 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.
Step 5: Add the baby carrots during the last 1-2 hours of cooking.
Step 6: Once the ribs are tender, remove the bay leaves and star anise. Discard any bones and excess fat, and lightly shred the meat. Keep the soup warm while preparing the toast.
Step 7: Preheat your oven to 425°F. Arrange the French bread slices on a baking sheet and toast for about 10 minutes until dry and slightly crispy.
Step 8: Switch the oven to broil, top each slice with shredded Gruyère cheese, and broil for 2-3 minutes until bubbly and golden.
Step 9: Serve the soup in bowls, top with cheesy toast, freshly ground black pepper, and a sprinkle of fresh thyme. Enjoy!

Tips & Variations

Use bone-in short ribs for the richest flavor, but boneless can work in a pinch.
Substitute Swiss cheese for Gruyère if unavailable.
Add a splash of brandy or sherry for extra depth right before serving.
For a spicier kick, increase the chili flakes or add a dash of smoked paprika.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to preserve the tender meat and flavors. Store toasted bread separately and re-toast before serving to keep it crisp.

How to Serve

A bowl filled with rich beef stew containing dark brown pieces of tender meat, orange carrot chunks, and translucent onion bits in a thick, glossy brown broth. On top, two slices of light golden toasted bread are layered, each spread with melted, creamy pale yellow cheese, garnished with small sprigs of fresh green thyme. The bowl has a natural, speckled brown surface and sits on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without a crockpot?

Yes, you can simmer the soup in a heavy pot or Dutch oven on low heat for 3-4 hours until the short ribs are tender, stirring occasionally and adding broth as needed.

Is it okay to use regular soy sauce instead of tamari?

Yes, regular soy sauce can be used, but tamari or low sodium soy sauce helps keep the soup less salty and more balanced in flavor.

French Onion Beef Short Rib Soup Recipe

Print Recipe

★★★★★

4.5 from 72 reviews

A rich and comforting French Onion Beef Short Rib Soup featuring tender slow-cooked beef short ribs, caramelized onions, fresh herbs, and a savory broth. Served with crispy toasted French bread topped with bubbly Gruyère cheese, this soup combines hearty flavors with elegant French-inspired elements, perfect for chilly days or special gatherings.

Author: Bella
Prep Time: 20 minutes
Cook Time: 7 hours 30 minutes
Total Time: 7 hours 50 minutes
Yield: 6 servings 1x
Category: Soup
Method: Slow Cooking
Cuisine: French

Ingredients

Scale

Sauté Base

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

Soup

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

Toasts

6 slices French bread
2 cups shredded Gruyère cheese

Instructions

Sauté Onions: In a large Dutch oven over high heat, melt the butter. Add the sliced onions and cook for about 5 minutes, stirring occasionally, until the onions soften.
Add Wine and Seasoning: Pour in the white wine and season with black pepper. Continue cooking for another 5-8 minutes until the wine evaporates and the onions turn lightly golden.
Add Aromatics: Stir in the shallots, garlic, fresh thyme leaves, chopped sage, and a pinch of chili flakes to the onions.
Transfer to Crockpot: Transfer the onion mixture into the crockpot.
Add Short Ribs and Broth: Place the beef short ribs into the crockpot and pour in 6 cups of low sodium chicken broth. Stir in tamari, bay leaves, and star anise if using.
Cook Soup: Cover and cook on low for 7-8 hours or on high for 5-6 hours until the ribs are tender.
Add Carrots: During the last 1-2 hours of cooking, add the baby carrots to the crockpot.
Prepare Meat: Once ribs are tender, remove bay leaves and star anise. Discard bones and excess fat, then lightly shred the meat. Keep the soup warm.
Toast Bread: Preheat oven to 425°F (220°C). Arrange French bread slices on a baking sheet and toast for about 10 minutes until dry and slightly crispy.
Add Cheese and Broil: Switch the oven to broil. Top each toasted bread slice with shredded Gruyère cheese, then broil for 2-3 minutes until cheese is bubbly and golden.
Serve: Ladle the soup into bowls, top with cheesy toasts, a sprinkle of fresh thyme, and black pepper to taste. Enjoy warm.

Notes

Use low sodium chicken broth and tamari to control the saltiness of the soup.
Star anise adds subtle aromatic notes but is optional.
Shredding the beef short ribs helps blend the meat into the soup for a hearty texture.
Gruyère cheese melts beautifully and adds a nutty flavor to the toasted bread.
Adjust cooking time based on your crockpot model and heat settings.

Keywords: French onion soup, beef short rib soup, slow cooker soup, comfort food, cheesy toast, Gruyère, caramelized onions