Rich French Onion Soup with Tender Beef Short Ribs and Gruyère Cheese Toast

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Caramelize the Onions: In a large Dutch oven over high heat, melt the butter. Add the sliced onions and cook for about 5 minutes, stirring occasionally, until they begin to soften. Add the white wine and season with black pepper. Continue cooking for another 5-8 minutes until the wine evaporates and the onions turn lightly golden.

Step 2

Add Aromatics: Stir in the shallots, garlic, fresh thyme, sage, and a pinch of chili flakes. Cook for 2-3 minutes until fragrant.

Step 3

Transfer to Crockpot: Transfer the onion mixture to a crockpot. Add the beef short ribs, chicken broth (start with 6 cups), tamari, bay leaves, and star anise (if using). Cover and cook on low for 7-8 hours or on high for 5-6 hours. Add the baby carrots during the last 1-2 hours of cooking.

Step 4

Finish the Soup: Once the short ribs are tender, remove the bay leaves and star anise. Discard any bones and excess fat, and lightly shred the beef back into the soup. Keep the soup warm.

Step 5

Prepare the Toast: Preheat your oven to 425°F (220°C). Arrange the French bread slices on a baking sheet and toast for about 10 minutes until dry and slightly crispy. Switch the oven to broil, top each slice with shredded Gruyère cheese, and broil for 2-3 minutes until bubbly and golden.

Step 6

Serve: Ladle the soup into bowls and top each with cheesy toast. Garnish with black pepper and a sprinkle of fresh thyme. Enjoy!