Name: French Onion Short Rib Soup with Gruyère Toast Recipe
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: French
Ingredients: 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; 6 yellow onions, thinly sliced; 4 garlic cloves, minced; 3 tablespoons butter; 2 tablespoons olive oil; 1 French baguette, sliced; 2 cups shredded Gruyère cheese

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Introduction

French Onion Short Rib Soup with Gruyère Toast is a decadent twist on the classic French onion soup. Rich, tender short ribs meld beautifully with caramelized onions and a savory beef broth, all topped with crispy, cheesy baguette slices. This comforting soup is perfect for a cozy night in.

A brown bowl filled with dark brown French onion soup, showing chunks of cooked meat and small pieces of orange carrot in the broth. Floating on top are two thick slices of toasted bread, golden brown around the edges with melted, creamy white cheese covering most of each slice. Small green herb sprigs and a light sprinkle of black pepper sit on top of the cheese. The bowl is placed 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. Heat olive oil in a large Dutch oven over medium-high heat and brown the short ribs on all sides. Remove and set aside.
Step 2: Add butter and additional olive oil to the same pot, then add the sliced onions. Cook on low heat for 30 to 40 minutes, stirring occasionally, until the onions are caramelized and golden brown.
Step 3: Stir in the minced garlic and cook briefly. Pour in the red wine to deglaze the pot, scraping up any browned bits. Let the wine reduce for a few minutes.
Step 4: Add beef stock, thyme sprigs, bay leaves, and return the browned short ribs to the pot. Cover and simmer for 2.5 to 3 hours until the meat is tender and falling off the bone.
Step 5: Toast the baguette slices under the broiler until golden. Sprinkle shredded Gruyère cheese on top and broil again until the cheese is melted and bubbly.
Step 6: Remove bay leaves and thyme stems from the soup. Ladle soup into bowls and top each with a piece of Gruyère toast. Serve hot.

Tips & Variations

Use bone-in short ribs for deeper flavor and richer broth.
Caramelize the onions slowly over low heat to develop a sweeter, more complex taste.
Toast and melt the cheese on the baguette just before serving to keep the bread crisp and prevent sogginess.
For a milder flavor, substitute Gruyère with Swiss or mozzarella cheese.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Keep the Gruyère toasts separate and add just before serving to maintain crispness. Reheat the soup gently on the stovetop over low heat, stirring occasionally.

How to Serve

A close-up of a bowl filled with rich brown onion soup that has visible chunks of tender beef and soft carrot pieces. On top, there are two toasted slices of golden brown bread, each heavily layered with melted creamy, light yellow cheese sprinkled with small green thyme leaves and cracked black pepper. The bowl is deep and white, sitting on a white marbled texture surface. The soup has a glossy, thick texture with bubbles, and the cheese looks slightly browned and gooey. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef instead of short ribs?

Yes, you can substitute with beef chuck roast or brisket, though cooking times may vary slightly. Short ribs provide the richest flavor and tender texture.

Can I make this soup ahead of time?

Absolutely. The flavors often improve after resting overnight. Reheat gently before serving and prepare the Gruyère toasts fresh to retain their texture.