French Onion Beef Noodle Soup Recipe

This French onion beef noodle soup is deeply savory and aromatic, blending rich, slow-cooked onions with a spiced beef broth infused with star anise, cinnamon, and soy sauce. Tender noodles soak up the bold flavors, creating a comforting fusion of classic French onion soup and hearty beef ramen.

By Charlotte Everly-James

May 4, 2025

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Stuff You Need

2 tablespoons vegetable oil
3 pounds English-style bone-in beef short ribs, cut into 2-inch segments
Kosher salt
6 scallions, white and dark green parts separated
7 garlic cloves (slightly reduced)
1 (4-inch) piece ginger, scrubbed and thinly sliced
5 star anise pods (slightly reduced)
2 (3-inch) cinnamon sticks
6 whole cloves (slightly reduced)
1½ teaspoons black peppercorns
1½ teaspoons coriander seeds
1 cup dry white wine
6 tablespoons low-sodium soy sauce (or more to taste)
3 tablespoons unsalted butter
4 pounds onions (about 8 medium), thinly sliced (slightly reduced)
1½ tablespoons unseasoned rice vinegar (or more to taste)
24 ounces fresh ramen noodles or 14 ounces dried (I prefer Shim)

Brown the Beef

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

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

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

Build the Broth Base

Return the pot to medium heat. Add the white parts of the scallions, garlic, and ginger. Cook until starting to brown, about 4 minutes.

Add star anise, cinnamon sticks, cloves, peppercorns, and coriander seeds. Stir until fragrant, about 1 minute.

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

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

Simmer gently for about 1½ hours, until meat is tender but not falling apart.

Caramelize the Onions

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

Cook, stirring often, until they begin to brown, about 15 minutes. If needed, cover briefly to steam and soften.

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

Shred the Beef and Strain the Broth

Transfer beef to a cutting board. Let cool, then shred into bite-size pieces, discarding bones and excess fat.

Strain broth through a fine-mesh sieve into a bowl. Discard solids.

Combine and Simmer

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

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

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

Assemble and Serve

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

Ladle hot soup over noodles, adding beef and onions to each bowl. Top with scallion greens and serve.