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