Name: French Onion Short Rib Soup with Gruyère Toast Recipe
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 3 h 50 min
Cuisine: French
Ingredients: 3 pounds beef short ribs; 8 cups beef stock; 6 yellow onions, thinly sliced; 4 garlic cloves, minced; 4 sprigs fresh thyme; 2 bay leaves; 3 tablespoons butter; 2 tablespoons olive oil; 1 cup dry red wine; 1 teaspoon salt; 1 teaspoon black pepper; 1 French baguette, sliced; 2 cups shredded Gruyère cheese

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Introduction

French Onion Short Rib Soup with Gruyère Toast is a rich and comforting dish that combines tender, slow-cooked beef with deeply caramelized onions and melted cheese-topped bread. This elegant soup is perfect for cozy dinners and special occasions alike.

A white bowl filled with a rich brown stew containing visible chunks of tender beef and slices of orange carrots. Two toasted bread slices float on top, each covered with melted pale yellow cheese that looks soft and gooey, sprinkled with black pepper and small green thyme sprigs. The stew broth is thick and slightly glossy with small bits of onion and herbs visible. The scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Season the short ribs with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat and brown the short ribs on all sides. Remove and set aside.
Step 2: Add butter and more olive oil to the same pot, then stir in the sliced onions. Cook on low heat for 30 to 40 minutes, stirring occasionally, until caramelized and golden brown.
Step 3: Add minced garlic and cook briefly. Pour in the red wine to deglaze the pot, scraping up any browned bits. Let it reduce for a few minutes.
Step 4: Add beef stock, thyme, bay leaves, and return the browned short ribs to the pot. Cover and simmer for 2.5 to 3 hours until meat is fall-apart tender.
Step 5: Toast the baguette slices under the broiler until golden. Top with shredded Gruyère and return to broiler until melted and bubbly.
Step 6: Remove bay leaves and thyme stems from soup. Ladle into bowls and top with Gruyère toast. Serve hot.

Tips & Variations

For extra depth, use homemade beef stock or add a splash of brandy along with the red wine when deglazing.
You can substitute Gruyère with Swiss or Emmental cheese for a milder flavor.
Skim excess fat from the surface after simmering for a lighter soup.
Use a cast-iron skillet to brown the short ribs if you don’t have a Dutch oven.

Storage

Store the soup in an airtight container in the refrigerator for up to 3 days. Keep the Gruyère toasts separate and add them fresh when serving to maintain their crispness. Reheat the soup gently on the stove over low heat until warmed through.

How to Serve

A thick slice of dark brown grilled meat sits on a white plate, topped with a generous layer of melted, slightly browned cheese that drips over the edges, garnished with small green herb pieces. Behind the meat, a piece of lightly toasted bread with a golden crust and airy inside leans on the meat. The plate rests on a white marbled surface, and some brown sauce pools around the meat. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, beef chuck or brisket can be used as alternatives, but cooking times may vary. Short ribs provide the best tenderness and flavor for this soup.

Is it possible to make this soup vegetarian?

To make a vegetarian version, omit the short ribs and use vegetable stock. Add mushrooms for umami flavor, and caramelize onions as usual. Top with cheese toast as desired.