Feastical

Rich French Onion Short Rib Soup: Your New Favorite Comfort Food

Hey friends, Beau here from Feastical! Let’s be real for a second. Sometimes, a regular bowl of soup just doesn’t cut it. You know those days when the wind is howling, your schedule has been a marathon, and your soul is begging for something that feels like a warm, hearty, and deeply satisfying hug from the inside out? Yeah, me too. And that’s exactly why I created this masterpiece.

We’re taking the cozy, familiar vibes of a classic French onion soup and turning the volume all the way up to eleven. How? By slow-simmering rich, bone-in beef short ribs right in the pot until they’re so tender, they practically fall apart if you look at them too hard. This isn’t just a soup; it’s a culinary event in a bowl. We’re building layers of flavor with slowly caramelized onions, aromatic herbs, and a few of my secret umami-boosting ingredients that make this dish truly unforgettable.

So, if you’re ready to fill your kitchen with the most incredible aromas and treat yourself (and your lucky crew) to a meal that’s both impressively gourmet and wonderfully simple to make, you’re in the right place. Grab your favorite Dutch oven, and let’s make some magic happen.

The Story Behind the Soup: A Happy Kitchen Accident

This recipe was born from one of my favorite kinds of kitchen moments: a happy accident. A few winters back, I was planning to make my classic French onion soup for a big family gathering. I had my onions slowly caramelizing, filling the house with that sweet, heavenly scent. At the same time, I had a giant tray of beef short ribs I’d just seared for a different project, resting on the counter.

My nephew, who was about six at the time, came running through the kitchen and, in a whirlwind of little-kid energy, bumped my arm just as I was moving the ribs. Before I knew it, two of those beautiful, meaty ribs slid right off the tray and landed with a gentle plop into my pot of onions and broth. I was about to fish them out, but I stopped. The smell was incredible. The rich beef fat from the ribs was already mingling with the sweet onions, creating a broth that smelled better than anything I’d ever made.

I decided to throw caution to the wind. I added the rest of the ribs to the pot, let it all simmer for hours, and the result was pure magic. That “mistake” is now one of the most-requested dishes in my repertoire. It just goes to show you that sometimes, the best recipes come from a little bit of chaos and a whole lot of curiosity.

Gathering Your Flavor Powerhouses

Here’s your shopping list for this flavor adventure. Don’t be intimidated by the number of ingredients—each one plays a specific role in building the deep, complex flavor profile that makes this soup so special. I’ve also included my go-to substitutions so you can make it work with what you have.

• 12 tbsp Salted Butter: This is our caramelizing workhorse. Salted butter adds a rich, savory base and helps draw the moisture out of the onions. Chef’s Insight: Don’t sub for oil here; the butter is non-negotiable for that classic, luxurious French onion flavor.
• 8 Medium Yellow Onions & 4 Shallots, thinly sliced: The stars of the show! Yellow onions bring a robust sweetness, while shallots add a more delicate, nuanced flavor. Sub Tip: You can use all yellow onions if needed, but the shallots are worth it!
• 8 Cloves Garlic, chopped: Because what’s a cozy soup without plenty of garlic? It adds a pungent, aromatic backbone.
• 4 tbsp Fresh Thyme & 4 tbsp Chopped Fresh Sage: This herby duo is a match made in heaven. Thyme is earthy and classic, while sage brings a slightly peppery, warm flavor. Sub Tip: If using dried, use 1 tbsp of each, as dried herbs are more potent.
• Red Chili Flakes & Fresh Ground Black Pepper: A little heat and bite to balance all the richness. Start with ½ tsp of chili flakes and adjust to your taste.
• 12-14 cups Low Sodium Chicken Broth: Using low-sodium gives you control over the salt level, especially since we’re adding tamari. Sub Tip: Beef broth works great too for an even beefier flavor.
• 1 cup Tamari or Low-Sodium Soy Sauce: This is our secret umami weapon! It adds a deep, savory saltiness that elevates the broth beyond the ordinary.
• 8 lbs Bone-In Beef Short Ribs: The bone is key here—it releases gelatin as it cooks, giving the soup an incredible, velvety body. Chef’s Insight: Look for ribs with good marbling for the most tender result.
• 4 Bay Leaves & 2 Star Anise (optional): Bay leaves add a subtle, floral depth. Star anise introduces a whisper of licorice-like sweetness that makes the broth truly complex.
• 4 cups Baby Carrots: They add a touch of natural sweetness and a lovely pop of color.

Flavor Twists (Don’t Skip These!)

• 2 tsp Worcestershire Sauce: Amplifies the savory, umami notes.
• 1 tbsp Balsamic Vinegar: A splash of acidity to brighten everything up and cut through the richness.
• ½ tsp Smoked Paprika: Imparts a subtle, smoky undertone that’s just divine.
• 1 cup Dry Red Wine (Optional): For ultimate richness. A Cabernet Sauvignon or Merlot works perfectly.

Let’s Get Cooking: Building Your Masterpiece

Okay, team. This is where the fun begins. We’re not just throwing everything in a pot; we’re building flavors layer by layer. Put on some good music, pour yourself a little of that red wine (for the cook, of course), and let’s get started.

1. Caramelize Those Onions (The Heart of the Soup): In your largest, heaviest Dutch oven or stockpot, melt the butter over medium-low heat. Add all your sliced onions and shallots with a generous pinch of salt. Now, here’s the most important part: be patient. This isn’t a 5-minute job. Stir them often and let them cook low and slow for 30-40 minutes. You’re looking for a deep, golden-brown color and a wonderfully sweet aroma. Chef’s Hack: Don’t crank the heat to speed this up! You’ll burn them. Low and slow is the only way to achieve that perfect, jammy caramelization.
2. Bloom the Aromatics: Once your onions are beautifully golden, stir in the chopped garlic, fresh thyme, sage, chili flakes, and a good amount of black pepper. Cook for just 2-3 minutes, until the garlic is fragrant. You’re waking up all those essential oils and toasting the spices—this step makes a world of difference.
3. The Optional (But Highly Recommended) Wine Deglaze: If you’re using the red wine, now’s the time! Pour it into the pot. It will sizzle and steam gloriously. Use your wooden spoon to scrape up all those tasty browned bits from the bottom of the pot. Let the wine bubble and reduce by about half. This cooks off the alcohol and leaves behind a concentrated, fruity richness.
4. Build the Broth: Now, pour in the chicken broth, tamari (or soy sauce), Worcestershire, balsamic vinegar, and smoked paprika. Add the bay leaves, star anise (if using), and the baby carrots. Give it all a good stir and bring it up to a gentle simmer.
5. Nestle in the Star Ingredient: Carefully place your beef short ribs into the simmering broth, making sure they’re mostly submerged. Put the lid on your pot, reduce the heat to low, and let it all bubble away peacefully for 3 to 4 hours. Chef’s Hack: You’ll know it’s ready when you can easily pull a piece of meat away from the bone with a fork. The long, slow cook time is what transforms the tough connective tissue into melt-in-your-mouth goodness.
6. Shred and Return: Using tongs, carefully remove the short ribs from the pot. They will be incredibly tender, so be gentle! Let them cool just until you can handle them, then shred the meat, discarding the bones and any large chunks of fat. Return all that glorious, tender beef back to the soup.
7. The Final Simmer: Let the soup simmer for another 10 minutes with the shredded meat back in the pot. This allows the meat to soak up all the flavors of the broth. Now is the time to taste it! Adjust the seasoning—add more black pepper, a pinch of salt, or another dash of balsamic if you think it needs it.

How to Serve This Hearty Masterpiece

Presentation is part of the fun! You’ve put in the work, now let’s make it look as good as it tastes. I love serving this soup in deep, wide bowls—the kind you can really cradle in your hands. The classic move is to ladle a generous amount of soup into each bowl, making sure everyone gets plenty of beef, carrots, and those silky onions.

Then, top it with a thick, crusty slice of toasted sourdough or a baguette. For the ultimate indulgence, you can even toast your bread, rub it with a garlic clove, and sprinkle it with Gruyère or Swiss cheese before popping it under the broiler until bubbly and golden. Placing that cheesy toast right on top of the steaming soup is pure heaven. It soaks up the incredible broth and adds a wonderful textural contrast. Don’t forget a sprinkle of fresh thyme leaves on top for a pop of color and freshness!

Make It Your Own: Delicious Recipe Twists

One of the best things about this recipe is how adaptable it is. Feel free to play around and make it suit your taste or dietary needs!

• The “Stew” Variation: Want it even heartier? After shredding the beef, stir in a cup of frozen peas and a cup of pearl barley about 30 minutes before the end of cooking. It turns into a fantastic, complete meal-in-a-bowl.
• Slow Cooker Simplicity: You can absolutely make this hands-off! Caramelize the onions and shallots in a skillet, then transfer everything to your slow cooker. Cook on LOW for 7-8 hours or on HIGH for 4-5 hours.
• Bone Broth Boost: For an extra nutrient-packed punch, swap the chicken broth for beef bone broth. The collagen and richness will take the soup to a whole new level of comfort.
• Mushroom Lover’s Dream: For a deeper, earthier flavor, add a pound of sliced cremini mushrooms when you add the carrots. They’ll soak up all the herby, beefy goodness.
• Wine-Free Version: No wine? No problem! You can deglaze the pot with an additional ½ cup of broth instead. The soup will still be absolutely delicious.

Beau’s Kitchen Notes & Stories

This recipe has evolved so much since that first accidental drop of a short rib! I’ve found that the soy sauce (or tamari) was the real game-changer—it adds a depth that Worcestershire sauce alone can’t achieve. I also started adding the star anise after being inspired by a Vietnamese pho recipe, and I love the subtle, aromatic complexity it brings.

A funny kitchen story? The first time I made the final version of this for my family, my dad, who is a man of few words, took one bite, put his spoon down, looked me dead in the eye, and said, “Son, you can’t ever *not* make this again.” I think that’s the highest compliment a home cook can get. It’s a recipe that creates its own memories around the table, and that’s what Feastical is all about.

Your Questions, Answered!

I’ve gotten a few questions about this recipe over the years, so I figured I’d answer the most common ones right here.

Q: My soup broth is a bit thin. How can I thicken it?
A: No worries! The easiest way is to make a quick slurry. Mix 2 tablespoons of cornstarch or all-purpose flour with ¼ cup of cold broth or water until smooth. Stir this into your simmering soup and let it cook for another 5-10 minutes until it thickens up beautifully.

Q: Can I make this ahead of time?
A: Absolutely! In fact, I think soups like this taste even better the next day after the flavors have had more time to mingle. Let it cool completely and store it in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop.

Q: Can I use boneless short ribs?
A> You can, but the bone-in ribs will give you a richer, more gelatinous broth. If you use boneless, the cook time might be slightly less, so start checking for tenderness around the 2.5-hour mark.

Q: It tastes a little flat. What did I miss?
A> This usually means it needs a hit of acidity or salt. Try adding another splash of balsamic vinegar or a pinch more salt. Sometimes, a final squeeze of fresh lemon juice right at the end can also brighten all the flavors perfectly.

Rich French Onion Short Rib Soup : Hearty, Herby, and Packed with Bold Flavor

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• Author: BeauCollier

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Description

A luxurious, hearty soup that combines the sweet, caramelized flavors of French onion soup with tender, melt-in-your-mouth short ribs. Perfect for cozy nights and impressing guests!

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Ingredients

Scale 1x2x3x

Soup Base

• 12 tbsp salted butter

• 8 medium yellow onions, thinly sliced

• 4 shallots, thinly sliced

• 8 cloves garlic, chopped

• 4 tbsp fresh thyme, chopped

• 4 tbsp fresh sage, chopped

• ½ tsp red chili flakes (adjust to taste)

• Freshly ground black pepper, to taste

• 12–14 cups low-sodium chicken or beef broth

• 1 cup tamari or low-sodium soy sauce

• 2 tsp Worcestershire sauce

• 1 tbsp balsamic vinegar

• ½ tsp smoked paprika

• 1 cup dry red wine (optional)

• 4 bay leaves

• 2 star anise (optional)

• 4 cups baby carrots

Short Ribs

• 8 lbs bone-in beef short ribs

Serving

• Crusty sourdough or baguette slices

• Gruyère or Swiss cheese, grated

• Fresh thyme, for garnish

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Instructions

1. Caramelize Onions

• Melt butter in a large Dutch oven over medium-low heat.

• Add onions, shallots, and a pinch of salt. Cook low and slow, stirring often, 30–40 minutes until deep golden brown.

2. Bloom Aromatics

• Stir in garlic, thyme, sage, chili flakes, and black pepper. Cook 2–3 minutes until fragrant.

3. Deglaze (Optional)

• Pour in red wine, scraping browned bits from the bottom. Reduce by half.

4. Build the Broth

• Add broth, tamari, Worcestershire sauce, balsamic vinegar, smoked paprika, bay leaves, star anise, and carrots. Stir and bring to a gentle simmer.

5. Add Short Ribs

• Nestle ribs into the broth. Cover, reduce heat to low, and simmer 3–4 hours until meat is tender and falling off the bone.

6. Shred Ribs

• Carefully remove ribs. Shred meat, discarding bones and large fat chunks. Return meat to soup. Simmer 10 more minutes.

7. Serve

• Ladle soup into deep bowls.

• Top with toasted bread slices and melted cheese under the broiler.

• Garnish with fresh thyme.

Notes

• Thicker Broth: Mix 2 tbsp cornstarch or flour with ¼ cup cold broth. Stir in and simmer 5–10 min.

• Make Ahead: Soup tastes even better the next day. Store in airtight container up to 4 days.

• Boneless Short Ribs: Slightly shorter cook time; bones give richer broth.

• Extra Veggies: Add mushrooms, pearl barley, or peas 30 min before finishing.

• Wine-Free: Substitute with extra broth for deglazing.

Nutrition

• Calories: 490 kcal per serving
• Fat: 28g
• Carbohydrates: 18g
• Protein: 36g

Nutritional Information (Approximate)

Okay, let’s talk fuel. This is a hearty, protein-packed soup designed to satisfy. Remember, these numbers are per serving (and this recipe makes a lot!) and are just an estimate. Using low-sodium broth and tamari helps control the salt content.

Per Serving (based on 12 servings):
Calories: 490 | Protein: 36g | Fat: 28g | Carbohydrates: 18g | Fiber: 2g

This soup is an excellent source of high-quality protein from the beef, which is great for muscle repair and keeping you full and satisfied. The onions and carrots provide dietary fiber, vitamins, and antioxidants. The fat content comes from the butter and the marbling in the short ribs, which is what gives the soup its incredible richness and mouthfeel. It’s a balanced, wholesome meal that’s as nourishing as it is delicious.

Final Thoughts from My Kitchen to Yours

Well, there you have it, my friends—my all-time favorite Rich French Onion Short Rib Soup. This recipe is a labor of love, but I promise you, every minute is worth it. It’s the kind of dish that turns a regular Tuesday into a celebration and makes a dinner party unforgettable.

I hope you feel empowered to give this a try. Don’t be afraid to make it your own. That’s the true joy of cooking. If you do make it, I’d be absolutely thrilled to see your creation! Tag me on social @Feastical or @BeauCollier with the hashtag #FeasticalFeast so I can see the warm, delicious hugs you’re serving up in your kitchen.

Until next time, keep your spoons handy and your hearts