Description
This French Onion Short Rib Soup with Gruyère Toast is a rich, comforting twist on a classic. Made with bone-in short ribs, caramelized onions, and savory broth, it’s topped with golden Gruyère cheese toast. The ultimate winter dinner idea, packed with deep flavor and cozy elegance.
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. 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.
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.
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.
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.
5. Toast the baguette slices under the broiler until golden. Top with shredded Gruyère and return to broiler until melted and bubbly.
6. Remove bay leaves and thyme stems from soup. Ladle into bowls and top with Gruyère toast. Serve hot.
Notes
Use bone-in short ribs for maximum flavor.
Caramelizing the onions slowly is key to building depth.
Toast and cheese should go on just before serving to prevent sogginess.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 bowl with toast
- Calories: 630
- Sugar: 8g
- Sodium: 850mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 17g
- Trans Fat: 1g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 46g
- Cholesterol: 120mg