Description
Savory French onion short rib soup delivers comfort wrapped in rich, caramelized flavors that dance between rustic French countryside tradition and modern culinary artistry. Melted gruyere toast crowns this hearty bowl, inviting you to savor each spoonful of robust, slow-cooked goodness.
Ingredients
Scale
Main Proteins:
- 4 pounds bone-in beef short ribs
- 68 cups (16.75 liters) low-sodium chicken broth
Vegetables and Aromatics:
- 4 medium yellow onions, thinly sliced
- 2 shallots, sliced
- 4 cloves garlic, chopped
- 2 cups baby carrots
- 2 tablespoons fresh thyme leaves
- 2 tablespoons chopped fresh sage
- 2 bay leaves
- 1 star anise (optional)
Seasoning and Dairy:
- 6 tablespoons salted butter
- 1/2 cup tamari or low-sodium soy sauce
- Black pepper, to taste
- Red chili flakes, to taste
- 6 slices French bread
- 2 cups shredded Gruyere cheese
Instructions
- Prepare a low-temperature oven at 325F (165C) for slow-cooking the short ribs.
- Melt butter in an oven-safe Dutch oven over medium-high heat. Caramelize onions for approximately 10 minutes until they turn soft and golden, seasoning with black pepper during the process.
- Enhance the aromatic profile by incorporating shallots, minced garlic, thyme, sage, and a hint of red chili flakes into the caramelized onions.
- Gently nestle short ribs into the fragrant mixture. Pour chicken broth, tamari, bay leaves, and star anise over the meat. Seal the pot and transfer to the preheated oven for 2.5-3 hours until the meat becomes incredibly tender and effortlessly separates from the bone.
- Introduce baby carrots during the final 1-2 hours of braising to infuse additional depth and sweetness into the soup.
- Extract the pot from the oven, removing bay leaves and star anise. Carefully separate meat from bones, then shred it delicately. Return the pot to low stovetop heat, adjusting seasoning with salt as needed.
- Elevate the oven temperature to 425F (220C). Arrange French bread slices on a baking sheet, toasting for 10 minutes until they achieve a crisp, dry texture.
- Activate the broiler. Crown each bread slice with a generous layer of shredded Gruyere, broiling for 2-3 minutes until the cheese transforms into a bubbling, golden crust.
- Serve the rich, robust soup in individual bowls, crowning each with a molten Gruyere toast. Finish with a sprinkle of freshly ground black pepper and delicate thyme leaves.
Notes
- Caramelize onions slowly to develop deep, rich sweetness without burning, stirring occasionally to ensure even browning.
- Use bone-in short ribs for maximum flavor and tenderness, allowing collagen to break down during long cooking process.
- Choose low-sodium chicken broth to control salt levels, letting you adjust seasoning precisely at the end.
- Substitute lactose-free Gruyere or plant-based cheese for dairy-sensitive diners, maintaining the recipe’s signature topping texture.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Lunch, Dinner, Appetizer
- Method: Roasting
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 633 kcal
- Sugar: 5 g
- Sodium: 590 mg
- Fat: 42 g
- Saturated Fat: 21 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 44 g
- Cholesterol: 130 mg