French Onion Short Rib Soup with Gruyère Toast Recipe
A rich and comforting French Onion Short Rib Soup featuring slow-simmered beef short ribs, caramelized onions, and a savory beef broth, topped with crispy baguette slices laden with melted Gruyère cheese.
- 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
Fat and Oils
- 3 tablespoons butter
- 2 tablespoons olive oil
Bread and Cheese
- 1 French baguette, sliced
- 2 cups shredded Gruyère cheese
Instructions
- Season and Brown Short Ribs: 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 for a rich sear. Remove the ribs and set aside.
- Caramelize Onions: Add butter and additional olive oil to the same pot. Stir in the thinly sliced onions and cook over low heat for 30 to 40 minutes, stirring occasionally until they become deeply caramelized and golden brown, building the soup’s deep flavor base.
- Add Garlic and Deglaze: Stir in minced garlic and cook briefly until fragrant. Pour in the dry red wine to deglaze the pot, scraping up any browned bits stuck to the bottom. Allow the wine to reduce for a few minutes to concentrate flavor.
- Simmer Soup: Add beef stock, thyme sprigs, bay leaves, and return the browned short ribs to the pot. Cover and simmer gently over low heat for 2.5 to 3 hours until the meat is fall-apart tender and the broth is flavorful.
- Prepare Gruyère Toasts: While the soup simmers, slice the French baguette and toast the slices under the broiler until golden brown. Top each toast with shredded Gruyère cheese and return to the broiler just until the cheese melts and bubbles.
- Finish and Serve: Remove thyme sprigs and bay leaves from the soup. Ladle the soup into bowls and top each serving with a Gruyère toast. Serve piping hot for a hearty, elegant meal.
Notes
- Use bone-in short ribs for maximum flavor and richness in the broth.
- Slowly caramelizing the onions is crucial to developing the soup’s deep, sweet flavor profile.
- The Gruyère toast should be added just before serving to keep it crisp and prevent sogginess.
Keywords: French onion soup, short ribs, caramelized onions, beef soup, Gruyère cheese, comfort food, French cuisine, slow simmered soup
