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French Onion Short Rib Soup with Gruyère Toast

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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.

Ingredients

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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.

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