Description
This French Onion Short Rib Soup with Cheesy Gruyère Toast is a hearty and comforting dish that combines tender, slow-simmered short ribs with richly caramelized onions in a flavorful beef broth. Topped with bubbly, golden Gruyère cheese on toasted French baguette slices, this soup is perfect for cozy dinners or special occasions, delivering a classic French-American twist with deep, savory layers of taste.
Ingredients
Scale
Soup Ingredients
- 2 pounds bone-in beef short ribs, salt and black pepper to taste
- 2 tablespoons olive oil
- 4 large yellow onions, thinly sliced
- 2 tablespoons unsalted butter
- 2 teaspoons sugar
- 4 cloves garlic, minced
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1/2 cup dry white wine
- 8 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
Cheesy Gruyère Toast
- 1 French baguette, sliced
- 1 1/2 cups grated Gruyère cheese
Instructions
- Season and Sear Short Ribs: Season the short ribs generously with salt and black pepper. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear the short ribs on all sides until deeply browned, about 8–10 minutes total. Remove the meat and set aside.
- Caramelize Onions: In the same pot, add unsalted butter and the thinly sliced onions. Cook over medium heat, stirring frequently, until onions become golden brown and caramelized, about 30–40 minutes. Add sugar halfway through to enhance caramelization.
- Add Garlic and Thyme: Stir in the minced garlic and fresh thyme leaves. Cook for 1 minute until fragrant.
- Deglaze the Pot: Pour in the dry white wine to deglaze, scraping up all browned bits from the bottom of the pot with a wooden spoon for added flavor.
- Simmer the Soup: Return the seared short ribs to the pot. Add beef broth, Worcestershire sauce, and a bay leaf. Bring the soup to a simmer, then cover and cook on low heat for 2.5 to 3 hours until the meat is very tender and falls off the bone.
- Shred Meat and Final Simmer: Remove the short ribs from the pot, shred the meat with forks, discarding bones and excess fat. Return shredded meat back to the soup and simmer for an additional 10 minutes. Adjust seasoning to taste.
- Prepare Gruyère Toast: Preheat the broiler. Arrange French baguette slices on a baking sheet and top each slice generously with grated Gruyère cheese. Broil for 2–3 minutes until cheese is melted, bubbly, and golden brown.
- Serve: Ladle the hot soup into bowls and serve immediately with the cheesy Gruyère toast either on top or on the side.
Notes
- For a richer flavor, prepare the soup a day in advance and reheat before serving.
- Bone-in short ribs provide deeper flavor compared to boneless, but both can be used.
- If Gruyère is unavailable, Swiss or fontina cheese are suitable substitutes for the toast.
- Prep Time: 25 minutes
- Cook Time: 3 hours 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French-American
