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French Onion Short Rib Soup with Gruyère Toast

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  • Author: clara
  • 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

Units Scale

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

  1. Preheat the oven to 325°F (165°C).
  2. Season the short ribs generously with salt and pepper. Heat olive oil in a Dutch oven or oven-safe pot over medium-high heat.
  3. Sear the short ribs on all sides until golden brown. Remove and set aside.
  4. 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.
  5. 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

  1. 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.
  2. Stir in the flour and cook for 1–2 minutes to remove the raw taste. Deglaze the pot with white wine, stirring to combine.
  3. 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

  1. Preheat the broiler. Place the baguette slices on a baking sheet and toast lightly on one side.
  2. Flip the slices, top with shredded Gruyère cheese, and broil until the cheese is melted and bubbly.

Step 4: Assemble and serve

  1. Ladle the soup into bowls. Place a Gruyère toast on top of each bowl, or serve it alongside the soup for dipping.
  2. 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.

Find it online: https://recipe.ukfinda.com/french-onion-short-rib-soup-with-gruyere-toast/