French Onion Short Rib Soup with Gruyère Toast Recipe

Introduction

This French Onion Short Rib Soup with Gruyère Toast is a rich, comforting twist on a classic favorite. Featuring tender braised beef short ribs, sweet caramelized onions, and a savory broth topped with golden, cheesy toasted baguette slices, it’s the perfect winter meal that combines deep flavor with cozy elegance.

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 ribs on all sides until richly caramelized. Remove and set aside.
2. Step 2: Add butter and 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 they are deeply golden and caramelized.
3. Step 3: Add minced garlic and cook briefly until fragrant. Pour in the red wine to deglaze the pot, scraping up all browned bits from the bottom. Let the wine reduce for a few minutes.
4. Step 4: Add beef stock, fresh thyme, 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 tender and falling off the bone.
5. Step 5: While the soup simmers, slice the baguette and toast the slices under the broiler until golden. Top each slice with shredded Gruyère cheese and broil again until melted and bubbly.
6. Step 6: Remove bay leaves and thyme stems from the soup. Ladle hot soup into bowls and either float the Gruyère toasts on top or serve them alongside. Enjoy immediately.

Tips & Variations

• Use bone-in short ribs for the richest flavor and best texture.
• Caramelize the onions slowly and patiently to develop deep sweetness and complexity.
• Toast and add the Gruyère cheese just before serving to keep the bread crisp and avoid sogginess.
• Substitute Gruyère with Swiss or Emmental cheese if desired.
• For a spicier variation, add a pinch of crushed red pepper flakes when cooking the onions.

Storage

Let the soup cool completely before transferring to an airtight container. Refrigerate for up to 4 days. Reheat gently on the stove or in the microwave until piping hot. Store the Gruyère toast separately at room temperature in a sealed bag and re-toast before serving to regain crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef instead of short ribs?

Yes, you can use chuck roast or beef brisket, but short ribs provide the best flavor and tenderness for this recipe.

How do I prevent the Gruyère toast from getting soggy in the soup?

Toast the bread just before serving and add the cheese on top under the broiler. Place the toast on the soup right before eating to keep it crisp longer.

French Onion Short Rib Soup with Gruyère Toast Recipe

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★★★★★

4.8 from 53 reviews

This French Onion Short Rib Soup with Gruyère Toast is a luxurious and comforting twist on the classic French onion soup. Featuring rich, fall-apart tender beef short ribs simmered in a deeply caramelized onion and red wine broth, it’s topped with crispy baguette slices and melted Gruyère cheese for an elegant and hearty winter meal perfect for cozy dinners.

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

Ingredients

Scale 1x2x3x

Meat and Broth

• 3 pounds beef short ribs
• 8 cups beef stock
• 1 cup dry red wine
• 4 sprigs fresh thyme
• 2 bay leaves
• 1 teaspoon salt
• 1 teaspoon black pepper

Vegetables and Aromatics

• 6 yellow onions, thinly sliced
• 4 garlic cloves, minced

Fats and Oils

• 3 tablespoons butter
• 2 tablespoons olive oil

Toasts

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

Instructions

1. Brown the Short Ribs: Season the short ribs generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat and sear the short ribs on all sides until they develop a rich brown crust. Remove the ribs and set aside.
2. Caramelize the Onions: Add butter and additional olive oil to the same pot. Stir in the sliced onions and cook on low heat for 30 to 40 minutes, stirring occasionally, until the onions turn deeply golden and sweetly caramelized.
3. Deglaze and Add Aromatics: 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 slightly over a few minutes.
4. Simmer the Soup: Add the beef stock, fresh thyme sprigs, bay leaves, and return the browned short ribs to the pot. Cover and simmer gently on the stovetop for 2.5 to 3 hours, until the meat is fall-apart tender and infused with the rich broth flavors.
5. Prepare the Gruyère Toasts: While the soup simmers or just before serving, slice the baguette and toast the slices under the broiler until golden. Top each slice with shredded Gruyère cheese and broil again until the cheese is melted, bubbly, and golden brown.
6. Serve: Remove bay leaves and thyme stems from the soup. Ladle the hot soup into bowls and top with the Gruyère toasts, or float the toasts directly on the soup. Serve immediately while hot for a cozy and indulgent meal.

Notes

• Use bone-in short ribs for maximum flavor and richness.
• Caramelize the onions slowly and patiently to build deep, sweet flavor in the broth.
• Toast and add cheese to the bread just before serving to keep the bread crisp and prevent sogginess.
• Soup can be stored in an airtight container in the refrigerator for up to 4 days and reheated on the stove or microwave.
• Store Gruyère toast separately at room temperature and re-toast before serving for best texture.

Keywords: French onion soup, short rib soup, caramelized onion soup, Gruyère toast, French comfort food, winter soup, beef soup, braised short ribs, cozy dinner