French Onion Short Rib Soup with Gruyère Toast

👨‍🍳 Instructions

Step 1: Caramelize the Onions

1. Preheat oven to 325°F (165°C).
2. In a large Dutch oven, melt butter over medium-high heat.
3. Add sliced onions and cook for about 10 minutes, stirring often, until softened and beginning to caramelize.
4. Season with black pepper, then stir in shallots, garlic, thyme, sage, and red chili flakes.

Step 2: Braise the Short Ribs

5. Add short ribs to the Dutch oven. Pour in 6 cups chicken broth and tamari (add extra broth if needed to just cover the meat).
6. Add bay leaves and star anise (if using). Cover and transfer to oven.
7. Braise for 2½ to 3 hours, until ribs are very tender and easily pulled apart.
8. Add baby carrots in the last 1–2 hours of cooking so they stay tender-crisp.

Step 3: Shred and Finish the Soup

9. Remove pot from oven. Discard bay leaves and star anise.
10. Remove bones from ribs and shred the beef. Return shredded meat to the pot and keep warm over low heat. Adjust seasoning as needed.

Step 4: Make the Gruyère Toast

11. Preheat oven to 425°F (220°C). Place bread slices on a baking sheet and toast for 10 minutes until lightly crisp.
12. Switch oven to broil. Top each slice with Gruyère and broil for 2–3 minutes until bubbly and golden.

Step 5: Serve