What is the secret ingredient in French onion soup?

In this French Onion Beef Short Rib Soup, the secret lies in two bold additions: tamari or soy sauce and a touch of star anise. The tamari deepens the umami and balances the sweetness of the onions, while the star anise adds subtle warmth and aromatic complexity. These subtle additions elevate a timeless classic into a deeply rich and truly satisfying dish.

Can you use short rib for soup?

Absolutely. Short ribs are ideal for soup because of their rich marbling and bone-in flavor. When cooked low and slow, they become tender and flavorful, melting into the broth and adding incredible depth. In French Onion Beef Short Rib Soup, they take center stage, replacing lighter proteins with bold, hearty goodness.

Do short ribs get tender the longer you cook them?

Yes they thrive with time. The longer short ribs simmer, the more tender and flavorful they become. After 2½ to 3 hours in the oven (or even longer in a crockpot), the meat turns buttery-soft, easily shredding into the broth without any extra effort.

How do you deepen the flavor of French onion soup?

The key is patience and layering. Slowly caramelizing onions builds sweetness, while deglazing with wine pulls flavor from the pan. Soy or tamari adds a salty backbone, and herbs like thyme, sage, and bay leaf round everything out. A dash of star anise introduces warmth that lingers just beneath the surface.

French Onion Beef Short Rib Soup – Ultimate Comfort in 5 Steps

Description

A rich and hearty French Onion Beef Short Rib Soup with deeply caramelized onions, fall-apart short ribs, and a savory soy-infused broth. Finished with toasted French bread and bubbling Gruyère for the ultimate comfort dish.

Ingredients

6 tablespoons salted butter

4 medium yellow onions, thinly sliced

1/2 cup dry white wine (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

Chili flakes (optional)

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

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Instructions

1. Preheat the oven to 325°F.

2. Melt butter in a large Dutch oven over high heat. Add onions and cook 5 minutes until softened. Add wine and pepper, cook another 5-8 minutes until lightly golden.

3. Stir in shallots, garlic, thyme, sage, and chili flakes. Add the short ribs.

4. Pour in 6 cups broth, tamari, bay leaves, and star anise. Cover and braise in the oven for 2.5 to 3 hours. Add carrots in the last 1–2 hours.

5. Remove bay leaves and star anise. Discard bones and excess fat. Shred meat and stir back into soup.

6. Switch oven to 425°F. Toast French bread slices on a baking sheet for 10 minutes until dry.

7. Broil the bread topped with Gruyère cheese for 2–3 minutes until bubbly and golden.

8. Ladle hot soup into bowls. Top with cheesy toast, black pepper, and fresh thyme.

Notes

For extra richness, use a mix of chicken and beef broth.

Add a drizzle of chili garlic oil for subtle heat.

Make ahead: the soup base can be prepared a day in advance.

Prep Time: 30 minutes
Cook Time: 3 hours
Category: Soup
Method: Braising
Cuisine: French-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 998
Sugar: 7g
Sodium: 820mg
Fat: 65g
Saturated Fat: 28g
Unsaturated Fat: 32g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 2g
Protein: 52g
Cholesterol: 185mg