French Onion Short Rib Soup with Gruyère Toast Recipe

Introduction

French Onion Short Rib Soup with Gruyère Toast is a rich and comforting twist on a classic favorite. Tender, slow-cooked short ribs combine with caramelized onions and savory broth, topped with cheesy toasted baguette slices for a truly satisfying meal.

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

1. 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 the ribs and set aside.
2. Step 2: 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 they are caramelized and golden brown.
3. Step 3: Add minced garlic and cook briefly until fragrant. Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine reduce for a few minutes.
4. Step 4: Add the beef stock, fresh thyme sprigs, bay leaves, and return the browned short ribs to the pot. Cover and simmer gently for 2.5 to 3 hours, until the meat is fall-apart tender.
5. Step 5: While the soup simmers, toast the baguette slices under the broiler until golden. Remove, top with shredded Gruyère cheese, then return to the broiler until the cheese is melted and bubbly.
6. Step 6: Remove the bay leaves and thyme stems from the soup. Ladle the soup into bowls and top each serving with a slice of Gruyère toast. Serve hot and enjoy.

Tips & Variations

• For deeper flavor, caramelize the onions slowly over low heat to develop their natural sweetness thoroughly.
• Substitute Gruyère with Swiss or mozzarella cheese if needed, but Gruyère gives the best traditional taste.
• Use homemade beef stock when possible for richer depth, or a good-quality store-bought stock as a time saver.
• If you prefer, remove the short ribs after cooking, shred the meat, and return it to the soup for easier eating.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat. Keep the Gruyère toasts separate to avoid sogginess, and re-toast or melt the cheese again just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, beef chuck or brisket can be used as a substitute. Just ensure to cook until the meat is tender, as these cuts require similar cooking times.

Is there an alternative to broiling the cheese on the baguette?

You can melt the cheese under a hot oven or use a toaster oven if you don’t have a broiler. Just watch closely to avoid burning.

French Onion Short Rib Soup with Gruyère Toast Recipe

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4.5 from 76 reviews

A rich and hearty French Onion Short Rib Soup featuring tender, slow-simmered beef short ribs and caramelized onions, complemented by savory beef stock, red wine, and fresh herbs. Topped with crispy baguette slices melted with Gruyère cheese, this comforting soup is perfect for cold days and elegant enough for special occasions.

• Author: nova
• Prep Time: 20 minutes
• Cook Time: 3 hours 15 minutes
• Total Time: 3 hours 35 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: French

Ingredients

Scale 1x2x3x

Meat

• 3 pounds beef short ribs

Soup Base

• 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

Toppings

• 1 French baguette, sliced
• 2 cups shredded Gruyère cheese

Instructions

1. Season and Brown Short Ribs: Season the short ribs evenly with salt and black pepper. Heat olive oil in a large Dutch oven over medium-high heat. Brown the short ribs on all sides until richly caramelized. Remove ribs and set aside.
2. Caramelize Onions: In the same pot, add butter and additional olive oil if needed. Add the thinly sliced onions and cook on low heat for 30 to 40 minutes, stirring occasionally, until the onions become deeply caramelized and golden brown.
3. Add Garlic and Deglaze: Stir in the minced garlic and cook just 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 the flavor.
4. 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 for 2.5 to 3 hours, or until the short ribs are tender and the meat easily falls apart.
5. Prepare Gruyère Toasts: While the soup simmers, slice the French baguette and toast the slices under the broiler until they turn golden. Sprinkle shredded Gruyère cheese on top of each slice, then return to the broiler to melt the cheese until bubbly and slightly browned.
6. Finish and Serve: Remove thyme sprigs and bay leaves from the soup. Ladle the hot soup into bowls and top each serving with Gruyère toasts. Serve immediately while hot and enjoy.

Notes

• For best flavor, use good quality beef stock and dry red wine.
• Cooking the onions slowly is key to developing the signature sweet and rich flavor.
• Be sure to remove the thyme stems and bay leaves before serving for a smooth texture.
• The Gruyère toasts add a delightful cheesy crunch that complements the soup perfectly.
• Leftover soup tastes even better the next day as flavors meld.

Keywords: French onion soup, short rib soup, caramelized onions, Gruyère toast, beef stock soup, comforting soup, French cuisine, slow simmered soup