French Onion Short Rib Soup with Gruyère Toast Recipe

Introduction

This French Onion Short Rib Soup with Gruyère Toast is a rich and comforting dish perfect for chilly evenings. Tender short ribs simmer with caramelized onions and herbs, topped with melted Gruyère on toasted baguette slices. It’s a satisfying twist on classic French onion soup that’s sure to impress.

Ingredients

• 3 pounds beef short ribs
• 6 yellow onions, thinly sliced
• 3 tablespoons butter
• 2 tablespoons olive oil
• 4 sprigs fresh thyme
• 4 garlic cloves, minced
• 2 bay leaves
• 8 cups beef stock
• 1 cup dry red wine
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 French baguette, sliced
• 2 cups shredded Gruyère cheese

Instructions

1. Step 1: Season the short ribs with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat and brown the short ribs on all sides. Remove the ribs and set them aside.
2. Step 2: Add butter and a bit more olive oil to the same pot. Stir in the sliced onions and cook over low heat for 30 to 40 minutes, stirring occasionally, until the onions are caramelized and golden brown.
3. Step 3: Add the minced garlic and cook briefly until fragrant. Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine reduce for a few minutes.
4. Step 4: Add the beef stock, thyme sprigs, bay leaves, and return the browned short ribs to the pot. Cover and simmer gently for 2.5 to 3 hours, until the meat is very tender and falls apart easily.
5. Step 5: While the soup simmers, toast the baguette slices under the broiler until golden. Top each slice with shredded Gruyère cheese and return to the broiler to melt and bubble.
6. Step 6: Remove bay leaves and thyme stems from the soup. Ladle the soup into bowls and place the Gruyère toasts on top. Serve immediately and enjoy while hot.

Tips & Variations

• For extra depth, add a splash of balsamic vinegar when caramelizing the onions to enhance their sweetness.
• Substitute Gruyère with Swiss or mozzarella cheese if preferred.
• If short ribs are unavailable, beef chuck roast can be used but adjust cooking time accordingly.
• Make the soup a day ahead to allow the flavors to develop and gently reheat before serving.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Keep the Gruyère toasts separate to maintain crispness. Reheat the soup gently on the stove and re-toast the bread slices with cheese before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup in a slow cooker?

Yes, after browning the short ribs and caramelizing the onions on the stove, transfer all ingredients to a slow cooker and cook on low for 6 to 8 hours until the meat is tender.

What can I use instead of Gruyère cheese?

Swiss, Emmental, or mozzarella cheese are good alternatives that will melt well and provide a similar creamy texture with a mild flavor.

French Onion Short Rib Soup with Gruyère Toast Recipe

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★★★★★

4.7 from 321 reviews

This French Onion Short Rib Soup with Gruyère Toast is a rich and hearty dish perfect for cozy dinners. Tender, fall-apart beef short ribs simmered in a deeply caramelized onion and red wine broth, topped with crispy, cheesy toasted baguette slices, offer a comforting blend of flavors and textures inspired by classic French cuisine.

• Author: Mia
• Prep Time: 20 minutes
• Cook Time: 3 hours 10 minutes
• Total Time: 3 hours 30 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: French

Ingredients

Scale 1x2x3x

Meat and Stock

• 3 pounds beef short ribs
• 8 cups beef stock

Vegetables and Aromatics

• 6 yellow onions, thinly sliced
• 4 garlic cloves, minced
• 4 sprigs fresh thyme
• 2 bay leaves

Fats and Oils

• 3 tablespoons butter
• 2 tablespoons olive oil

Liquids and Seasonings

• 1 cup dry red wine
• 1 teaspoon salt
• 1 teaspoon black pepper

Bread and Cheese

• 1 French baguette, sliced
• 2 cups shredded Gruyère cheese

Instructions

1. Season and Brown Short Ribs: Season the short ribs evenly with salt and black pepper. Heat olive oil in a large Dutch oven over medium-high heat and brown the short ribs on all sides until a deep crust forms. Remove the ribs and set them aside to rest.
2. Caramelize Onions: Lower the heat to medium-low and add butter and additional olive oil to the same pot. Stir in the thinly sliced onions and cook slowly for 30 to 40 minutes, stirring occasionally, until they become deeply caramelized and golden brown, building the base of the soup’s flavor.
3. Add Garlic and Deglaze: Stir in the minced garlic and cook briefly until fragrant. Pour in the dry red wine to deglaze the pot, scraping up all the browned bits stuck to the bottom. Allow the wine to reduce by a few minutes to concentrate its flavor.
4. Simmer the Soup: Add beef stock, fresh thyme sprigs, bay leaves, and return the browned short ribs to the pot. Bring to a simmer, cover, and cook gently for 2.5 to 3 hours until the meat is very tender and falls apart easily.
5. Prepare Gruyère Toast: While the soup simmers, toast baguette slices under the broiler until golden brown. Sprinkle shredded Gruyère cheese on top of the toasts and broil again just until the cheese melts, bubbles, and browns lightly.
6. Serve: Remove thyme sprigs and bay leaves from the soup. Ladle the hot soup into bowls and place the cheesy Gruyère toasts on top or alongside. Serve immediately and enjoy the comforting flavors.

Notes

• For best flavor, use high-quality beef short ribs and rich beef stock.
• Caramelizing onions slowly is key to developing the soup’s sweet and savory depth.
• The Gruyère toast adds an essential melty, crispy texture contrast.
• Leftover soup can be refrigerated for up to 3 days and reheated gently before serving.
• Optionally, skim excess fat off the surface before serving for a leaner soup.

Keywords: French onion soup, short rib soup, Gruyère toast, caramelized onions, hearty soup, fall-apart beef, comfort food