Ingredients

• 2 tablespoons vegetable oil
• 2.5 pounds English-style bone-in beef short ribs, cut into 2-inch segments
• Kosher salt
• 6 scallions, white and dark green parts separated
• 5 garlic cloves, sliced
• 1 (4-inch) piece ginger, peeled and thinly sliced
• 4 star anise pods
• 2 (3-inch) cinnamon sticks
• 5 whole cloves
• 1.5 teaspoons black peppercorns
• 1.5 teaspoons coriander seeds
• 1 cup dry white wine
• 6 tablespoons low-sodium soy sauce (or more to taste)
• 3 tablespoons unsalted butter
• 3.5 pounds onions (about 7 medium), thinly sliced
• 1 tablespoon unseasoned rice vinegar (or more to taste)
• 24 ounces fresh ramen noodles or 14 ounces dried

Brown the Beef

Heat the vegetable oil in a large Dutch oven over medium-high heat. Season the short ribs with kosher salt.

Work in batches to cook the ribs, turning occasionally, until they are well browned on all sides, about 12 to 14 minutes per batch. Transfer each batch to a platter as they are done.

Pour off any excess fat, leaving just enough to coat the bottom of the pot.

Build the Broth Base

Return the pot to medium heat, adding the white parts of the scallions, garlic, and ginger. Cook these until they start to brown, about 4 minutes.

Stir in the star anise, cinnamon sticks, cloves, black peppercorns, and coriander seeds. Cook until fragrant, around 1 minute.

Deglaze the pot with the white wine, scraping up any browned bits. Simmer until the wine is nearly evaporated, about 3 minutes.

Return the beef to the pot. Add the soy sauce and enough water to cover the beef. Bring the mixture to a boil, then reduce the heat and partially cover the pot.

Simmer gently for about 1.5 hours until the meat is tender but not falling apart.

Caramelize the Onions

In a separate Dutch oven or large pot, melt the butter over medium-high heat. Add the sliced onions and season with salt.

Stir frequently until the onions begin to brown, about 15 minutes. If needed, cover the pot briefly to steam and soften the onions.

Reduce heat to medium-low and continue cooking, stirring occasionally, until the onions are deeply golden and soft, 30 to 45 minutes.

Shred the Beef and Strain the Broth

Transfer the beef to a cutting board and let it cool slightly. Shred the meat into bite-size pieces, discarding bones and excess fat.

Strain the broth through a fine-mesh sieve into a bowl, discarding the solids.

Combine and Simmer

Add the shredded beef and strained broth to the pot with the caramelized onions.

Bring the mixture to a boil, then reduce the heat and simmer for about 30 minutes.

Stir in the rice vinegar. Taste and adjust with more vinegar or soy sauce if necessary.

Assemble and Serve

Thinly slice the scallion greens. Cook the ramen noodles according to the package directions and divide them among serving bowls.

Ladle the hot soup over the noodles, ensuring each bowl contains a generous portion of beef and onions. Top with the sliced scallion greens and serve immediately.

Print Pin

French Onion Beef Noodle Soup

French Onion Beef Noodle Soup with deeply savory, slow-cooked onions and a spiced beef broth. Tender noodles absorb the rich, aromatic flavors, creating a warm, comforting meal.

Prep Time 25 minutes mins

Cook Time 2 hours hrs 45 minutes mins

Cooling Time 15 minutes mins

Total Time 3 hours hrs 25 minutes mins

Ingredients

• ▢ 2 tablespoons vegetable oil
• ▢ 2.5 pounds English-style bone-in beef short ribs cut into 2-inch segments
• ▢ Kosher salt
• ▢ 6 scallions white and dark green parts separated
• ▢ 5 garlic cloves sliced
• ▢ 1 4-inch piece ginger, peeled and thinly sliced
• ▢ 4 star anise pods
• ▢ 2 3-inch cinnamon sticks
• ▢ 5 whole cloves
• ▢ 1.5 teaspoons black peppercorns
• ▢ 1.5 teaspoons coriander seeds
• ▢ 1 cup dry white wine
• ▢ 6 tablespoons low-sodium soy sauce or more to taste
• ▢ 3 tablespoons unsalted butter
• ▢ 3.5 pounds onions about 7 medium, thinly sliced
• ▢ 1 tablespoon unseasoned rice vinegar or more to taste
• ▢ 24 ounces fresh ramen noodles or 14 ounces dried

Instructions

• Brown seasoned short ribs in batches, 12–14 minutes per batch. Set aside.
• Sauté scallion whites, garlic, and ginger. Add spices. Deglaze with wine.
• Return beef to pot. Add soy sauce and water. Simmer 1½ hours.
• Caramelize onions in butter until golden, about 45 minutes.
• Shred beef. Strain broth and discard solids.
• Combine beef, broth, and onions. Simmer 30 minutes. Stir in vinegar.
• Cook noodles. Divide among bowls. Ladle soup over and top with scallion greens.