Description

This French Onion Short Rib Soup with Gruyère Toast is a rich, hearty take on classic French onion soup. Tender, fall-off-the-bone beef short ribs are slow-cooked with deeply caramelized onions, garlic, and fragrant herbs, served in a luscious beef broth, and topped with crispy, cheesy Gruyère baguette toasts. Perfect for cozy meals and entertaining, this soup delivers layers of savory flavor and comforting textures.

Ingredients

Scale

Short Rib Soup

2 lbs bone-in beef short ribs
Salt and pepper to taste
2 tablespoons olive oil
3 tablespoons unsalted butter
4 large yellow onions, thinly sliced
1 teaspoon sugar
4 cloves garlic, minced
1 tablespoon all-purpose flour
1/2 cup dry white wine
8 cups beef broth
2 teaspoons Worcestershire sauce
2 sprigs fresh thyme
1 bay leaf

Gruyère Toast

1 baguette, sliced
2 tablespoons olive oil
1 ½ cups shredded Gruyère cheese

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Instructions

Season and Sear Short Ribs: Generously season the short ribs with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until deeply browned, about 8 to 10 minutes total. Remove the ribs and set aside.
Caramelize Onions: Reduce heat to medium and add butter to the pot. Stir in the thinly sliced onions and sugar. Cook, stirring frequently, for 30 to 40 minutes until the onions are deeply caramelized and golden brown.
Add Garlic and Flour: Add minced garlic and cook for another minute until fragrant. Sprinkle the all-purpose flour over the onions and stir well to coat, cooking for 1 to 2 minutes to remove the raw flour taste.
Deglaze and Simmer: Deglaze the pot with the dry white wine, scraping up all the browned bits from the bottom. Return the seared short ribs to the pot, then add the beef broth, Worcestershire sauce, fresh thyme sprigs, and bay leaf. Bring the mixture to a simmer, then cover and cook for 2 to 2½ hours, or until the meat is tender and falling off the bone.
Shred Meat and Finish Soup: Remove the short ribs from the soup and shred the meat, discarding bones. Return the shredded meat to the soup. Remove and discard the thyme sprigs and bay leaf.
Prepare Gruyère Toasts: Preheat the broiler. Arrange the baguette slices on a baking sheet and brush lightly with olive oil. Broil for 1 to 2 minutes per side until golden and crisp. Sprinkle the toasted baguette slices generously with shredded Gruyère cheese and return to the broiler until the cheese is melted and bubbly.
Serve: Ladle the soup into bowls and serve with Gruyère toasts either on top or on the side. Enjoy immediately for best flavor.

Notes

This soup tastes even better the next day, making it perfect for meal prep or entertaining.
Substitute chuck roast for short ribs if preferred or if short ribs are unavailable.
For extra depth of flavor, add a splash of balsamic vinegar just before serving.

Prep Time: 25 minutes
Cook Time: 2 hours 30 minutes
Category: Soup
Method: Stovetop, Braising
Cuisine: French-Inspired

Nutrition

Serving Size: 1 bowl with 1–2 toasts
Calories: 540
Sugar: 6g
Sodium: 780mg
Fat: 32g
Saturated Fat: 15g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 2g
Protein: 38g
Cholesterol: 95mg