Description

What You’ll Need: Bone-in short ribs, deeply caramelized onions, fresh herbs, and Gruyère toasts. Slow-braised for melt-in-your-mouth comfort with French-onion vibes in every spoonful.

Ingredients

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For the Soup

6 Tbsp salted butter
4 medium yellow onions, thinly sliced
2 shallots, sliced
4 cloves fresh garlic, chopped
2 Tbsp fresh thyme leaves
2 Tbsp fresh sage, chopped
red chili flakes (to taste)
6-8 cups low-sodium chicken broth
1/2 cup tamari or low-sodium soy sauce
4 lb bone-in beef short ribs
2 bay leaves
1 star anise (optional)
2 cups baby carrots (add in last 1-2 hours of braise)
freshly ground black pepper (to taste)

For the Gruyère Toasts

6 French bread or baguette slices
2 cups shredded Gruyère cheese

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Instructions

Preheat & caramelize: Preheat oven to 325°F (165°C). In a large Dutch oven over medium-high heat, melt butter. Add sliced onions and a generous crack of black pepper; cook ~10 minutes, stirring, until softened and edges start to turn golden.
Aromatics & short ribs: Stir in shallots, garlic, thyme, sage, and a pinch of chili flakes; cook 1–2 minutes until fragrant. Nestle short ribs into onions. Add chicken broth and tamari; tuck in bay leaves and optional star anise.
Braise low & slow: Bring to a gentle simmer. Cover and transfer to oven; braise 2½–3 hours until short ribs are very tender. Add baby carrots for the last 1–2 hours so they become tender and flavorful.
Shred & season: Remove pot from oven. Discard bay leaves and star anise. Lift short ribs out, remove bones, and shred meat with two forks. Return beef to pot over low heat; taste and season with pepper (and salt if needed).
Make the Gruyère toasts: Heat oven to 425°F (220°C). Toast bread slices until dry and lightly golden. Switch to broil; top with Gruyère and broil 2–3 minutes until melted and bubbly.
Serve: Ladle soup into warm bowls. Top each with a cheesy toast, extra black pepper, and thyme if desired. Serve immediately.

Notes

Make-ahead tip: Chill overnight, then lift off the solidified fat before reheating for a cleaner, richer broth. Adjust broth quantity (6–8 cups) to your preferred soupiness.

Prep Time: 20 minutes
Cook Time: 3 hours 30 minutes
Category: Main Course, Soup
Cuisine: French-inspired

Nutrition

Calories: 650
Fat: 40
Saturated Fat: 20
Carbohydrates: 25
Protein: 45