Name: French Onion Beef Noodle Soup
Yield: 6-8 Servings
Ingredients: 2 Tbsp. vegetable oil; 3 lb. English-style bone-in beef short ribs, cut into 2" segments; Kosher salt; 6 scallions, white and dark green parts separated; 8 garlic cloves; 1 4" piece ginger, scrubbed, thinly sliced; 6 star anise pods; 2 3" cinnamon sticks; 8 whole cloves; 2 tsp. black peppercorns; 2 tsp. coriander seeds; 1 cup dry white wine; ½ cup (or more) low-sodium soy sauce; 3 Tbsp. unsalted butter; 5 lb. onions (about 10 medium), thinly sliced; 2 Tbsp. (or more) unseasoned rice vinegar; 30 oz. fresh or 18 oz. dried ramen noodles

Bowl of Amiel Stanek's French Onion Noodle Soup

Photo by Emma Fishman, food styling by Yekaterina Boystova

This super-savory dish draws its inspiration from Taiwanese beef noodle soup, then gilds the lily with a Dutch oven’s worth of sweet, slow-simmered onions—the best part of French onion soup, if you ask this recipe’s developer, Amiel Stanek. It takes some doing, but the effort is worth it. If you’re not planning on serving a crowd, the leftover soup base freezes beautifully, meaning you can have a big-flavor weeknight dinner in your back pocket.

What you’ll need

Dutch Oven
$133 $80 At Amazon
Sun Ramen Noodles
$5 At Instacart
Mesh Sieve
$13 At Amazon
Tongs
$21 At Amazon

Recipe notes