🍲 French Onion Short Rib Soup with Gruyère Toast 🧀

This hearty and savory soup combines the richness of tender beef short ribs, the sweetness of caramelized onions, and a touch of herby goodness, all topped with cheesy, crispy Gruyère toast. A comforting bowl of flavor perfect for cozy nights!

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

Instructions 📖

Preheat the Oven: Preheat your oven to 325°F (165°C).

Caramelize the Onions: In a large oven-safe Dutch oven, melt the butter over medium-high heat. Add the thinly sliced onions and cook for about 10 minutes, stirring occasionally, until they soften and lightly caramelize. Season with black pepper.

Add Shallots and Herbs: Stir in the sliced shallots, chopped garlic, fresh thyme, sage, and a pinch of red chili flakes for a bit of heat.

Add Short Ribs and Broth: Add the bone-in short ribs to the pot, pour in 6 cups of chicken broth, then add tamari, bay leaves, and star anise (if using). Stir to combine.

Roast the Short Ribs: Cover the Dutch oven and transfer it to the oven. Roast for 2 1/2 to 3 hours, or until the short ribs are tender and falling off the bone.

Add the Carrots: During the last 1-2 hours of cooking, add the baby carrots to the pot.

Shred the Meat: Remove the Dutch oven from the oven. Discard the bay leaves and star anise. Remove the bones from the short ribs, lightly shred the meat, and return it to the pot. Stir the soup and adjust the seasoning with salt if necessary.

Toast the Bread: Preheat the oven to 425°F (220°C). Arrange the French bread slices on a baking sheet and toast them fo