Description
Indulge in French Onion Short Rib Soup with Gruyère Toast! This hearty, savory soup combines tender short ribs, caramelized onions, and melted cheese.
Ingredients
Here’s what you’ll need to make French Onion Short Rib Soup with Gruyère Toast (serves 6):
For the Soup:
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2 lbs (900g) beef short ribs (bone-in)
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4 large yellow onions (thinly sliced)
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4 cloves garlic (minced)
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6 cups beef broth
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2 cups dry red wine (like Cabernet Sauvignon)
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2 tbsp olive oil
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2 tbsp unsalted butter
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2 sprigs fresh thyme
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2 bay leaves
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1 tsp sugar
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Salt and black pepper to taste
For the Gruyère Toast:
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6 slices French baguette (1/2 inch thick)
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1 1/2 cups shredded Gruyère cheese
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1 tbsp olive oil (for brushing)
Instructions
Season the short ribs generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until browned (about 3-4 minutes per side). Remove and set aside.
In the same pot, add butter and sliced onions. Cook over medium heat, stirring occasionally, for 30-40 minutes until the onions are deeply caramelized. Add sugar halfway through to enhance browning.
Add minced garlic and cook for 1 minute. Pour in the red wine to deglaze the pot, scraping up any browned bits. Add beef broth, thyme, bay leaves, and the seared short ribs. Bring to a boil, then reduce heat to low. Cover and simmer for 2.5-3 hours, or until the short ribs are tender.
Remove the short ribs from the pot. Discard bones and any excess fat, then shred the meat into bite-sized pieces. Return the meat to the soup and discard thyme sprigs and bay leaves.
Preheat the oven to 400°F (200°C). Brush baguette slices with olive oil and toast in the oven for 5 minutes. Sprinkle shredded Gruyère cheese on top and broil for 2-3 minutes until bubbly and golden.
Ladle the soup into bowls and top each with a Gruyère toast. Serve immediately.
Notes
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Caramelizing onions takes time but is essential for depth of flavor.
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For a richer broth, use homemade beef stock.