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French Onion Short Rib Soup with Gruyère Toast

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A luxurious twist on classic French onion soup, this hearty dish features tender short ribs simmered with sweet caramelized onions and aromatic herbs. Topped with bubbly Gruyère cheese toast, it’s a cozy, indulgent meal perfect for cold evenings.

Ingredients

Scale
  • 6 tbspsalted butter4medium yellow onions, thinly slicedBlack pepper, to taste2shallots, sliced4garlic cloves, chopped2 tbspfresh thyme leaves2 tbspchopped fresh sageRed chili flakes, to taste6–8cups low-sodium chicken broth½ cuptamari or low-sodium soy sauce4lbs bone-in beef short ribs2bay leaves1star anise (optional)2 cupsbaby carrots
  • 4medium yellow onions, thinly slicedBlack pepper, to taste2shallots, sliced4garlic cloves, chopped2 tbspfresh thyme leaves2 tbspchopped fresh sageRed chili flakes, to taste6–8cups low-sodium chicken broth½ cuptamari or low-sodium soy sauce4lbs bone-in beef short ribs2bay leaves1star anise (optional)2 cupsbaby carrots
  • Black pepper, to taste2shallots, sliced4garlic cloves, chopped2 tbspfresh thyme leaves2 tbspchopped fresh sageRed chili flakes, to taste6–8cups low-sodium chicken broth½ cuptamari or low-sodium soy sauce4lbs bone-in beef short ribs2bay leaves1star anise (optional)2 cupsbaby carrots
  • 2shallots, sliced4garlic cloves, chopped2 tbspfresh thyme leaves2 tbspchopped fresh sageRed chili flakes, to taste6–8cups low-sodium chicken broth½ cuptamari or low-sodium soy sauce4lbs bone-in beef short ribs2bay leaves1star anise (optional)2 cupsbaby carrots
  • 4garlic cloves, chopped2 tbspfresh thyme leaves2 tbspchopped fresh sageRed chili flakes, to taste6–8cups low-sodium chicken broth½ cuptamari or low-sodium soy sauce4lbs bone-in beef short ribs2bay leaves1star anise (optional)2 cupsbaby carrots
  • 2 tbspfresh thyme leaves2 tbspchopped fresh sageRed chili flakes, to taste6–8cups low-sodium chicken broth½ cuptamari or low-sodium soy sauce4lbs bone-in beef short ribs2bay leaves1star anise (optional)2 cupsbaby carrots
  • 2 tbspchopped fresh sageRed chili flakes, to taste6–8cups low-sodium chicken broth½ cuptamari or low-sodium soy sauce4lbs bone-in beef short ribs2bay leaves1star anise (optional)2 cupsbaby carrots
  • Red chili flakes, to taste6–8cups low-sodium chicken broth½ cuptamari or low-sodium soy sauce4lbs bone-in beef short ribs2bay leaves1star anise (optional)2 cupsbaby carrots
  • 6–8cups low-sodium chicken broth½ cuptamari or low-sodium soy sauce4lbs bone-in beef short ribs2bay leaves1star anise (optional)2 cupsbaby carrots
  • ½ cuptamari or low-sodium soy sauce4lbs bone-in beef short ribs2bay leaves1star anise (optional)2 cupsbaby carrots
  • 4lbs bone-in beef short ribs2bay leaves1star anise (optional)2 cupsbaby carrots
  • 2bay leaves1star anise (optional)2 cupsbaby carrots
  • 1star anise (optional)2 cupsbaby carrots
  • 2 cupsbaby carrots
  • 6slices French bread2 cupsshredded Gruyère cheese
  • 2 cupsshredded Gruyère cheese

Instructions

  1. 1️⃣Preheat the oven:Set your oven to 325°F (165°C).
  2. 2️⃣Caramelize the onions:In a large, oven-safe Dutch oven, melt the butter over medium-high heat. Add the thinly sliced onions and cook for 10 minutes, stirring frequently, until softened and lightly caramelized. Season with black pepper.3️⃣Add aromatics:Stir in the shallots, garlic, thyme, sage, and a pinch of red chili flakes. Cook for an additional 2 minutes until fragrant.4️⃣Sear the short ribs:Add the short ribs to the pot, nestling them among the onions. Pour in 6 cups of chicken broth, followed by the tamari, bay leaves, and star anise (if using).5️⃣Roast the soup:Cover the Dutch oven and transfer it to the oven. Roast for 2 ½ to 3 hours, or until the short ribs are tender and the meat easily falls off the bone.6️⃣Add carrots:During the last 1-2 hours of cooking, stir in the baby carrots to allow them to soften.7️⃣Shred the meat:Remove the pot from the oven. Discard the bay leaves and star anise. Pull the bones from the short ribs and lightly shred the meat. Return the pot to the stove over low heat. Taste the soup and adjust seasoning with salt, if needed.8️⃣Prepare the toast:Preheat the oven to 425°F (220°C). Arrange the French bread slices on a baking sheet and toast for 10 minutes, or until dry and slightly crisp.9️⃣Add the cheese:Switch the oven to broil. Top each slice of bread with shredded Gruyère cheese and broil for 2-3 minutes, until the cheese is melted and bubbly.🔟Serve:Ladle the rich soup into bowls. Top each serving with a slice of Gruyère toast. Garnish with black pepper and fresh thyme. Serve hot and enjoy!
  3. 3️⃣Add aromatics:Stir in the shallots, garlic, thyme, sage, and a pinch of red chili flakes. Cook for an additional 2 minutes until fragrant.4️⃣Sear the short ribs:Add the short ribs to the pot, nestling them among the onions. Pour in 6 cups of chicken broth, followed by the tamari, bay leaves, and star anise (if using).5️⃣Roast the soup:Cover the Dutch oven and transfer it to the oven. Roast for 2 ½ to 3 hours, or until the short ribs are tender and the meat easily falls off the bone.6️⃣Add carrots:During the last 1-2 hours of cooking, stir in the baby carrots to allow them to soften.7️⃣Shred the meat:Remove the pot from the oven. Discard the bay leaves and star anise. Pull the bones from the short ribs and lightly shred the meat. Return the pot to the stove over low heat. Taste the soup and adjust seasoning with salt, if needed.8️⃣Prepare the toast:Preheat the oven to 425°F (220°C). Arrange the French bread slices on a baking sheet and toast for 10 minutes, or until dry and slightly crisp.9️⃣Add the cheese:Switch the oven to broil. Top each slice of bread with shredded Gruyère cheese and broil for 2-3 minutes, until the cheese is melted and bubbly.🔟Serve:Ladle the rich soup into bowls. Top each serving with a slice of Gruyère toast. Garnish with black pepper and fresh thyme. Serve hot and enjoy!
  4. 4️⃣Sear the short ribs:Add the short ribs to the pot, nestling them among the onions. Pour in 6 cups of chicken broth, followed by the tamari, bay leaves, and star anise (if using).
  5. 5️⃣Roast the soup:Cover the Dutch oven and transfer it to the oven. Roast for 2 ½ to 3 hours, or until the short ribs are tender and the meat easily falls off the bone.6️⃣Add carrots:During the last 1-2 hours of cooking, stir in the baby carrots to allow them to soften.7️⃣Shred the meat:Remove the pot from the oven. Discard the bay leaves and star anise. Pull the bones from the short ribs and lightly shred the meat. Return the pot to the stove over low heat. Taste the soup and adjust seasoning with salt, if needed.8️⃣Prepare the toast:Preheat the oven to 425°F (220°C). Arrange the French bread slices on a baking sheet and toast for 10 minutes, or until dry and slightly crisp.9️⃣Add the cheese:Switch the oven to broil. Top each slice of bread with shredded Gruyère cheese and broil for 2-3 minutes, until the cheese is melted and bubbly.🔟Serve:Ladle the rich soup into bowls. Top each serving with a slice of Gruyère toast. Garnish with black pepper and fresh thyme. Serve hot and enjoy!
  6. 6️⃣Add carrots:During the last 1-2 hours of cooking, stir in the baby carrots to allow them to soften.7️⃣Shred the meat:Remove the pot from the oven. Discard the bay leaves and star anise. Pull the bones from the short ribs and lightly shred the meat. Return the pot to the stove over low heat. Taste the soup and adjust seasoning with salt, if needed.8️⃣Prepare the toast:Preheat the oven to 425°F (220°C). Arrange the French bread slices on a baking sheet and toast for 10 minutes, or until dry and slightly crisp.9️⃣Add the cheese:Switch the oven to broil. Top each slice of bread with shredded Gruyère cheese and broil for 2-3 minutes, until the cheese is melted and bubbly.🔟Serve:Ladle the rich soup into bowls. Top each serving with a slice of Gruyère toast. Garnish with black pepper and fresh thyme. Serve hot and enjoy!
  7. 7️⃣Shred the meat:Remove the pot from the oven. Discard the bay leaves and star anise. Pull the bones from the short ribs and lightly shred the meat. Return the pot to the stove over low heat. Taste the soup and adjust seasoning with salt, if needed.
  8. 8️⃣Prepare the toast:Preheat the oven to 425°F (220°C). Arrange the French bread slices on a baking sheet and toast for 10 minutes, or until dry and slightly crisp.9️⃣Add the cheese:Switch the oven to broil. Top each slice of bread with shredded Gruyère cheese and broil for 2-3 minutes, until the cheese is melted and bubbly.🔟Serve:Ladle the rich soup into bowls. Top each serving with a slice of Gruyère toast. Garnish with black pepper and fresh thyme. Serve hot and enjoy!
  9. 9️⃣Add the cheese:Switch the oven to broil. Top each slice of bread with shredded Gruyère cheese and broil for 2-3 minutes, until the cheese is melted and bubbly.🔟Serve:Ladle the rich soup into bowls. Top each serving with a slice of Gruyère toast. Garnish with black pepper and fresh thyme. Serve hot and enjoy!
  10. 🔟Serve:Ladle the rich soup into bowls. Top each serving with a slice of Gruyère toast. Garnish with black pepper and fresh thyme. Serve hot and enjoy!

Notes

Make it ahead:The soup can be prepared a day in advance for deeper flavor. Reheat gently on the stove before serving.Star anise:This optional ingredient adds a subtle, sweet-spicy depth to the broth, enhancing the flavor complexity.Cheese options:If Gruyère isn’t available, try using Swiss or Comté cheese as a substitute.
Star anise:This optional ingredient adds a subtle, sweet-spicy depth to the broth, enhancing the flavor complexity.Cheese options:If Gruyère isn’t available, try using Swiss or Comté cheese as a substitute.
Cheese options:If Gruyère isn’t available, try using Swiss or Comté cheese as a substitute.

Find it online: https://www.delicetreats.com/chicken-bacon-ranch-sliders-a-must-try-recipe-28/