French Onion Short Rib Soup with Gruyère Toast Recipe
This French Onion Short Rib Soup with Gruyère Toast is a hearty and flavorful twist on the classic French onion soup. Tender, fall-apart beef short ribs simmered with caramelized onions and fragrant herbs create a rich broth, topped with crispy baguette slices loaded with melted Gruyère cheese for a comforting and indulgent meal perfect for chilly days.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 50 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 Seasoning
- 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 the Short Ribs: Season the beef short ribs evenly with salt and black pepper. Heat olive oil in a large Dutch oven over medium-high heat, then brown the short ribs on all sides until a deep, golden crust forms. Remove the ribs and set them aside.
- Caramelize the Onions: In the same pot, add butter and a bit more olive oil if needed. Stir in the thinly sliced onions and cook over low heat for 30 to 40 minutes, stirring occasionally, until the onions are deeply caramelized and golden brown, building the base flavor for the soup.
- Add Garlic and Deglaze: Stir in the minced garlic and cook briefly until fragrant. Pour in the dry red wine to deglaze the pot, using a wooden spoon to scrape up the flavorful browned bits stuck to the bottom. Let the wine reduce for a few minutes to concentrate its flavor.
- Simmer with Stock and Herbs: Add the beef stock, fresh thyme sprigs, and bay leaves to the pot. Return the browned short ribs to the pot, ensuring they are submerged in the liquid. Cover with a lid and simmer gently for 2.5 to 3 hours until the meat becomes fall-apart tender.
- Prepare the Gruyère Toast: While the soup cooks, preheat the broiler. Arrange the sliced baguette pieces on a baking sheet and toast them under the broiler until they turn golden brown. Remove from the oven, top each slice generously with shredded Gruyère cheese, and return to the broiler until the cheese has melted and is bubbly.
- Finish and Serve: Remove the bay leaves and thyme stems from the soup. Ladle the hot soup into bowls and place a piece of the cheesy Gruyère toast on top. Serve immediately for a warm, comforting meal.
Notes
- The long, slow caramelization of onions is key to developing the deep, rich flavor in this soup; don’t rush this step.
- Using a dry red wine such as Cabernet Sauvignon or Merlot will best complement the beef flavors.
- For easier eating, cut the short ribs off the bone after cooking and shred before serving.
- Gruyère cheese can be substituted with Emmental or Swiss cheese if unavailable.
- Leftover soup can be refrigerated for up to 3 days and tastes even better the next day.
Keywords: French onion soup, short ribs, caramelized onions, Gruyère toast, beef soup, comforting soup, French cuisine
