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!
Ingredients
Soup Base
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12 tbsp salted butter
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8 medium yellow onions, thinly sliced
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4 shallots, thinly sliced
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8 cloves garlic, chopped
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4 tbsp fresh thyme, chopped
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4 tbsp fresh sage, chopped
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½ tsp red chili flakes (adjust to taste)
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Freshly ground black pepper, to taste
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12–14 cups low-sodium chicken or beef broth
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1 cup tamari or low-sodium soy sauce
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2 tsp Worcestershire sauce
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1 tbsp balsamic vinegar
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½ tsp smoked paprika
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1 cup dry red wine (optional)
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4 bay leaves
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2 star anise (optional)
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4 cups baby carrots
Short Ribs
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8 lbs bone-in beef short ribs
Serving
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Crusty sourdough or baguette slices
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Gruyère or Swiss cheese, grated
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Fresh thyme, for garnish
Instructions
1. Caramelize Onions
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Melt butter in a large Dutch oven over medium-low heat.
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Add onions, shallots, and a pinch of salt. Cook low and slow, stirring often, 30–40 minutes until deep golden brown.
2. Bloom Aromatics
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Stir in garlic, thyme, sage, chili flakes, and black pepper. Cook 2–3 minutes until fragrant.
3. Deglaze (Optional)
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Pour in red wine, scraping browned bits from the bottom. Reduce by half.
4. Build the Broth
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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
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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
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Carefully remove ribs. Shred meat, discarding bones and large fat chunks. Return meat to soup. Simmer 10 more minutes.
7. Serve
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Ladle soup into deep bowls.
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Top with toasted bread slices and melted cheese under the broiler.
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Garnish with fresh thyme.
Notes
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Thicker Broth: Mix 2 tbsp cornstarch or flour with ¼ cup cold broth. Stir in and simmer 5–10 min.
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Make Ahead: Soup tastes even better the next day. Store in airtight container up to 4 days.
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Boneless Short Ribs: Slightly shorter cook time; bones give richer broth.
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Extra Veggies: Add mushrooms, pearl barley, or peas 30 min before finishing.
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Wine-Free: Substitute with extra broth for deglazing.
Nutrition
- Calories: 490 kcal per serving
- Fat: 28g
- Carbohydrates: 18g
- Protein: 36g