This French Onion Short Rib Soup with Gruyère Toast is a luxurious twist on the classic French onion soup. With rich, slow-cooked beef short ribs, caramelized onions, and a savory broth topped with cheesy, crispy toast, it’s a perfect recipe for cozy nights.
Why You’ll Love This Recipe
- Elevated Comfort Food: Combines the hearty appeal of short ribs with the classic flavors of French onion soup.
- Rich and Flavorful: Slow-cooked short ribs and deeply caramelized onions create a broth that’s bursting with flavor.
- Impressive Yet Easy: Despite its gourmet look, this recipe is straightforward to make.
- Versatile Meal: Great as a standalone dish or paired with a light salad.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Beef short ribs
- Yellow onions
- Garlic
- Beef broth
- Dry white wine
- Fresh thyme
- Bay leaves
- Butter
- Olive oil
- French baguette
- Gruyère cheese
- Salt and pepper
Directions
- Prepare the Short Ribs: Season the short ribs with salt and pepper. In a heavy pot, sear them in olive oil until browned on all sides. Remove and set aside.
- Caramelize the Onions: In the same pot, melt butter and cook the onions over low heat until golden and caramelized. Add garlic and cook briefly.
- Deglaze the Pot: Pour in the white wine, scraping up any browned bits from the bottom of the pot.
- Simmer the Soup: Return the short ribs to the pot. Add beef broth, thyme, and bay leaves. Simmer gently for 2-3 hours until the short ribs are tender and the broth is rich.
- Shred the Meat: Remove the short ribs, shred the meat, and return it to the pot. Adjust seasoning as needed.
- Prepare the Gruyère Toast: Slice the baguette, top with grated Gruyère, and toast under a broiler until golden and bubbly.
- Serve: Ladle the soup into bowls, top with Gruyère toast, and serve hot.
Servings and Timing
- Servings: 6
- Prep Time: 20 minutes
- Cook Time: 2.5 to 3 hours
Variations
- Vegetarian Option: Replace the short ribs with mushrooms and use vegetable broth.
- Cheese Alternatives: Swap Gruyère for Swiss or Emmental cheese.
- Gluten-Free: Use gluten-free bread for the toast.
- Herb Substitutions: Use rosemary or parsley instead of thyme for a different flavor profile.
Storage/Reheating
- Storage: Store the soup in an airtight container in the refrigerator for up to 3 days. Keep the toast separate to avoid sogginess.
- Reheating: Reheat the soup on the stovetop over medium heat or in the microwave. Toast the baguette fresh for the best texture.
FAQs
1. Can I make this soup in advance?
Yes, the flavors develop even more when made a day ahead. Store it in the fridge and reheat before serving.
2. Can I freeze this soup?
Absolutely! Freeze the soup (without the toast) in a freezer-safe container for up to 3 months.
3. What can I use instead of Gruyère?
Swiss, Emmental, or even a sharp white cheddar can work as substitutes.
4. Do I need to use wine in the recipe?
No, you can replace the wine with additional broth or apple cider for a slightly different flavor.
5. What’s the best cut of beef for this soup?
Short ribs are ideal, but you can also use beef shank or chuck roast.
6. Can I use store-bought beef broth?
Yes, but for the richest flavor, opt for a high-quality or homemade beef broth.
7. How do I caramelize onions properly?
Cook them slowly over low heat with butter, stirring frequently until golden brown. It takes about 30-40 minutes.
8. What bread is best for the Gruyère toast?
A French baguette works perfectly due to its crispy exterior and soft interior.
9. Can I use a slow cooker?
Yes, after searing the short ribs and caramelizing the onions, transfer everything to a slow cooker and cook on low for 6-8 hours.
10. What side dishes pair well with this soup?
A crisp green salad or roasted vegetables make great accompaniments.
Conclusion
French Onion Short Rib Soup with Gruyère Toast is a show-stopping dish that’s perfect for special occasions or cozy family dinners. With its deep, savory flavors and indulgent cheesy toast topping, it’s sure to become a favorite. Give it a try, and enjoy the comforting taste of gourmet cooking in your own kitchen!
Print
French Onion Short Rib Soup with Gruyère Toast
- Prep Time: 20 minutes
- Cook Time: 3.5–4 hours
- Total Time: 4 hours
- Yield: 4 1x
- Category: Soups
- Method: Braised, Stovetop
- Cuisine: French
Description
This French Onion Short Rib Soup combines the richness of tender braised short ribs with the caramelized sweetness of traditional French onion soup. Topped with Gruyère toast, it’s a comforting and indulgent dish perfect for cozy evenings.
Ingredients
For the short ribs:
- 1.5 lbs (700 g) bone-in short ribs
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 cup (240 ml) beef stock or broth
- 1/2 cup (120 ml) red wine
- 2 sprigs fresh thyme
- 1 bay leaf
For the onion soup:
- 4 large yellow onions, thinly sliced
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 2 tablespoons all-purpose flour
- 1 cup (240 ml) dry white wine
- 4 cups (960 ml) beef stock or broth
- 1 sprig fresh thyme
- Salt and pepper, to taste
For the Gruyère toast:
- 4 slices of baguette
- 1 cup (100 g) shredded Gruyère cheese
Instructions
Step 1: Braise the short ribs
- Preheat the oven to 325°F (165°C).
- Season the short ribs generously with salt and pepper. Heat olive oil in a Dutch oven or oven-safe pot over medium-high heat.
- Sear the short ribs on all sides until golden brown. Remove and set aside.
- Deglaze the pot with red wine, scraping up any browned bits, then add the beef stock, thyme, and bay leaf. Return the short ribs to the pot.
- Cover and braise in the oven for 2.5–3 hours, or until the meat is tender and falling off the bone. Remove the ribs from the pot and shred the meat, discarding the bones. Reserve the braising liquid.
Step 2: Prepare the onion soup
- In a large pot, melt butter with olive oil over medium heat. Add the sliced onions, sugar, and salt. Cook, stirring frequently, for 25–30 minutes, or until the onions are deeply caramelized.
- Stir in the flour and cook for 1–2 minutes to remove the raw taste. Deglaze the pot with white wine, stirring to combine.
- Add the beef stock, reserved braising liquid, thyme, and shredded short rib meat. Simmer for 20–25 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
Step 3: Make the Gruyère toast
- Preheat the broiler. Place the baguette slices on a baking sheet and toast lightly on one side.
- Flip the slices, top with shredded Gruyère cheese, and broil until the cheese is melted and bubbly.
Step 4: Assemble and serve
- Ladle the soup into bowls. Place a Gruyère toast on top of each bowl, or serve it alongside the soup for dipping.
- Garnish with a sprig of thyme or cracked black pepper if desired.
Notes
- For an extra decadent touch, you can sprinkle additional Gruyère directly over the soup and broil the bowls until bubbly.
- Leftovers can be refrigerated for up to 3 days and reheated gently over low heat.