French Onion Short Rib Soup with Gruyère Toast Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
