Indulge in the comforting warmth of French Onion Short Rib Soup with Gruyère Toast, a decadent twist on the classic French onion soup. Combining tender, slow-cooked short ribs with caramelized onions and rich broth, this dish is topped with cheesy Gruyère toast, making it a perfect meal for cozy nights or special gatherings.
Ingredients
For the Soup:
- 2 lbs short ribs
- 3 large yellow onions, thinly sliced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp butter
- 1 tsp sugar
- 6 cups beef broth
- 1 cup dry red wine
- 2 sprigs fresh thyme
- 1 bay leaf
- Salt and pepper, to taste
For the Gruyère Toast:
- 1 baguette, sliced into ½-inch pieces
- 2 cups Gruyère cheese, shredded
- 1 tbsp olive oil
Instructions
Prepare the Short Ribs:
- Season the short ribs with salt and pepper.
- In a large pot or Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned. Remove and set aside.
Caramelize the Onions:
- Reduce heat to medium, add butter to the pot, and stir in the onions and sugar. Cook for 20-25 minutes, stirring frequently, until the onions are golden and caramelized.
Build the Soup:
- Add the garlic to the onions and sauté for 1-2 minutes until fragrant.
- Pour in the red wine to deglaze the pot, scraping up any browned bits. Simmer for 5 minutes.
- Return the short ribs to the pot, then add the beef broth, thyme, and bay leaf.
- Bring the mixture to a boil, reduce heat to low, cover, and simmer for 2-3 hours, or until the short ribs are tender and falling off the bone.
Prepare the Gruyère Toast:
- Preheat the oven to 375°F (190°C).
- Place baguette slices on a baking sheet, brush with olive oil, and top each slice with shredded Gruyère cheese.
- Bake for 8-10 minutes, or until the cheese is melted and bubbly.
Serve:
- Remove the short ribs from the soup, shred the meat, and return it to the pot. Discard thyme sprigs and bay leaf. Adjust seasoning with salt and pepper.
- Ladle the soup into bowls and top with a piece of Gruyère toast. Serve immediately.
Serving and Storage Tips
- Serving: This soup is best served hot with fresh Gruyère toast for dipping. Pair it with a crisp green salad or a glass of red wine for a complete meal.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days. The flavors deepen over time, making it even more delicious when reheated. Reheat gently on the stovetop. Store the Gruyère toast separately and bake fresh when serving.
FAQs
1. Can I make this soup in advance?
Yes! The soup can be made a day ahead, as the flavors improve overnight. Reheat it before serving and prepare the Gruyère toast fresh.
2. What can I substitute for Gruyère cheese?
Comté or Emmental are excellent alternatives to Gruyère, offering a similar nutty, melty texture.
3. Can I use a different cut of beef?
Yes, beef chuck or shank can be used instead of short ribs. Just ensure the cut is suitable for slow cooking.
4. Is there a vegetarian version of this soup?
Absolutely! Omit the short ribs and replace beef broth with vegetable broth. Add mushrooms for a meaty texture and richness.
French Onion Short Rib Soup with Gruyère Toast
Here’s a detailed recipe for French Onion Short Rib Soup with Gruyère Toast, combining tender beef short ribs with caramelized onions in a rich broth, topped with cheesy Gruyère toast.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 6 1x
Ingredients
Scale
For the Soup:
- 2 pounds bone-in beef short ribs
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 4 large yellow onions, thinly sliced
- 4 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- 1 bay leaf
- 1 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 6 cups low-sodium beef broth
- 2 tablespoons balsamic vinegar
- 1 tablespoon Worcestershire sauce
- Fresh parsley, chopped (for garnish)
For the Gruyère Toast:
- 1 French baguette, sliced
- 2 cups Gruyère cheese, shredded
- 2 tablespoons unsalted butter, softened
- 1 garlic clove, halved
Instructions
- Prepare the Short Ribs:
- Season the short ribs generously with salt and pepper.
- In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.
- Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove and set aside.
- Caramelize the Onions:
- In the same pot, add the sliced onions. Cook over medium heat, stirring occasionally, for about 20-25 minutes until they are caramelized and golden brown.
- Add the minced garlic and thyme; cook for an additional minute until fragrant.
- Deglaze and Combine:
- Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for about 3-4 minutes to reduce slightly.
- Stir in the beef broth, balsamic vinegar, and Worcestershire sauce.
- Return the short ribs to the pot and add the bay leaf. Bring to a boil, then reduce heat to low.
- Simmer:
- Cover the pot and let it simmer gently for about 2 to 2.5 hours, or until the short ribs are tender and the meat is falling off the bone.
- Shred the Meat:
- Remove the short ribs from the soup. Discard the bones and any excess fat, then shred the meat using two forks.
- Return the shredded meat to the pot and discard the bay leaf.
- Prepare the Gruyère Toast:
- Preheat your oven to 375°F (190°C).
- Spread the softened butter on one side of each baguette slice. Place them on a baking sheet, buttered side up.
- Lightly rub the tops with the halved garlic clove for added flavor.
- Top each slice with a generous amount of shredded Gruyère cheese.
- Bake for 10-12 minutes, or until the cheese is melted and bubbly.
- Serve:
- Ladle the hot soup into bowls.
- Top each bowl with a piece of the cheesy Gruyère toast.
- Garnish with freshly chopped parsley and serve immediately.
Notes
- For a deeper flavor, consider adding a splash of tamari or low-sodium soy sauce to the broth.
- This soup can be made a day in advance; the flavors often develop and intensify overnight.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.