Description
This French Onion Short Rib Soup with Gruyère Toast is pure cozy comfort in a bowl. Tender braised beef short ribs, caramelized onions, and rich red wine broth come together under a golden layer of bubbly Gruyère cheese toast. Perfect for chilly nights or when you’re craving something soul-warming and elegant.
Ingredients
For the Soup:
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2 lbs beef short ribs
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4 large yellow onions, thinly sliced
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3 tbsp butter
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2 tbsp olive oil
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4 cloves garlic, minced
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1 cup dry red wine
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6 cups beef stock
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3 sprigs fresh thyme
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2 bay leaves
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Salt and black pepper, to taste
For the Gruyère Toast:
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1 French baguette, sliced
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1½ cups shredded Gruyère cheese
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1 tbsp olive oil or melted butter
Instructions
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Brown the Short Ribs:
Season the short ribs generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat and sear the ribs on all sides until a deep brown crust forms. Remove and set aside. -
Caramelize the Onions:
In the same pot, add butter and sliced onions. Cook over medium-low heat, stirring often, for 30–40 minutes until the onions are soft, golden, and caramelized. -
Deglaze and Simmer:
Add garlic and cook for 1 minute. Pour in the red wine to deglaze, scraping up browned bits from the bottom. Simmer for 5 minutes. -
Build the Broth:
Add the beef stock, thyme, bay leaves, and browned short ribs. Bring to a gentle simmer, then cover and cook on low for 2½–3 hours, until the meat is tender and falling apart. -
Prepare the Gruyère Toast:
While the soup finishes cooking, toast the baguette slices. Top with shredded Gruyère and broil until melted and golden. -
Serve and Enjoy:
Ladle the hot soup into bowls, top with the cheesy toasts, and garnish with fresh thyme. Serve immediately.
Notes
For a richer flavor, make the soup a day ahead — it tastes even better after the flavors meld overnight.
Substitute Swiss cheese for Gruyère if needed.
Use boneless short ribs for easier serving.
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Soup
- Method: Stovetop + Oven
- Cuisine: French-American
Nutrition
- Serving Size: 1 bowl
- Calories: 620 kcal
- Sugar: 9 g
- Sodium: 980 mg
- Fat: 34 g
- Saturated Fat: 16 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 125 mg