French Onion Beef Soup

A hearty and comforting soup made with tender beef short ribs and caramelized onions, topped with melted Gruyère cheese.

Prep Time 20

Cook Time 3

Course Main Course

Cuisine American

Servings 6 servings

Calories 650 kcal

6 tablespoons salted butter
4 medium yellow onions thinly sliced
0.5 cup dry white wine (No alcoholic drinks allowed, please substitute with a non-alcoholic option.)
1 pinch black pepper to taste
2 medium shallots sliced
4 cloves garlic chopped
2 tablespoons fresh thyme leaves
2 tablespoons chopped fresh sage
1 pinch chili flakes to taste
6 cups low sodium chicken broth
0.5 cup tamari or soy sauce (low sodium is best)
4 pounds bone-in beef short ribs
2 leaves bay leaves
1 star anise (optional)
2 cups baby carrots
6 slices French bread
2 cups shredded Gruyère cheese

Preheat your oven to 325°F (165°C).
In a large oven-safe Dutch Oven over high heat, melt the butter.
Add the sliced onions and cook for about 5 minutes until softened.
Pour in the wine, season with black pepper, and cook for an additional 5-8 minutes until the wine evaporates and onions turn golden.
Add shallots, garlic, thyme, sage, and chili flakes.
Place short ribs in the pot and pour in 6 cups of broth.
Add tamari, bay leaves, and star anise if using.
Cover and roast in the oven for 2 1/2 to 3 hours until short ribs are tender.
Add carrots during the last 1-2 hours of cooking.
Remove bay leaves and star anise, discard bones and excess fat.
Lightly shred the meat and season with salt if needed.
Keep warm on low heat on the stove.
Preheat your oven to 425°F (220°C).
Arrange the bread slices on a baking sheet and toast for 10 minutes.
Switch the oven to broil, top the toast with cheese and broil until bubbly.
Ladle soup into bowls, top with cheesy toast, black pepper, and fresh thyme.

For a quicker version, you can use a crockpot following the same steps but cooking on low for 7-8 hours or high for 5-6 hours.

Keyword French Onion Beef Soup Recipe