Print

French Onion Short Rib Soup with Gruyère Toast

Print Recipe

This French Onion Short Rib Soup with Gruyère Toast is the ultimate comfort food upgrade! Tender, slow-braised short ribs infuse the broth with deep, rich flavor, while caramelized onions add sweetness and depth. The soup is topped with crispy baguette slices smothered in melted Gruyère cheese, creating the perfect balance of savory, cheesy, and hearty goodness. Whether you prefer to dip your toast or let it soak up the flavors, this dish is guaranteed to warm you up and satisfy your cravings!

Ingredients

Scale

For the short ribs:

  • 2 pounds beef short ribs
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 4 cups beef broth
  • 1 teaspoon Worcestershire sauce
  • 1 bay leaf
  • 1 teaspoon thyme leaves

For the soup:

  • 2 tablespoons butter
  • 3 large onions, thinly sliced
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 4 cups beef broth
  • 1 teaspoon Worcestershire sauce
  • 1 bay leaf
  • ½ teaspoon thyme leaves

For the Gruyère toast:

  • 4 slices of baguette
  • 1 cup shredded Gruyère cheese

1 tablespoon butter, melted

Instructions

  1. Prepare the short ribs: Season short ribs with salt and black pepper.
  2. Heat olive oil in a large pot over medium-high heat. Sear the short ribs on all sides until browned, about 4-5 minutes per side. Remove from the pot and set aside.
  3. In the same pot, add sliced onions and cook until softened. Add minced garlic and cook for another minute.
  4. Pour in beef broth, Worcestershire sauce, bay leaf, and thyme. Return the short ribs to the pot, cover, and simmer on low heat for about 2 hours until the meat is tender. Remove short ribs, shred the meat, and set aside. Strain the broth and set aside for the soup.
  5. Make the soup: In a separate large pot, melt butter over medium heat. Add sliced onions, sugar, salt, and black pepper. Cook, stirring occasionally, until caramelized and deep golden brown, about 30-40 minutes.
  6. Pour in the reserved broth from the short ribs, Worcestershire sauce, bay leaf, and thyme. Simmer for 15 minutes, then remove the bay leaf. Add the shredded short rib meat back into the soup.
  7. Prepare the Gruyère toast: Preheat the oven to 375°F (190°C).
  8. Brush baguette slices with melted butter and place on a baking sheet. Top each slice with shredded Gruyère cheese.
  9. Bake for 8-10 minutes, or until the cheese is melted and bubbly.
  10. Serve: Ladle the soup into bowls and top each serving with a Gruyère toast.

Notes

  • Caramelizing onions properly is key! Cook them low and slow for at least 30-40 minutes to achieve the best depth of flavor.
  • Searing the short ribs before braising enhances their texture and intensifies the beefy richness of the broth.
  • For an extra crispy Gruyère toast, broil it for 1-2 minutes after baking.
  • This soup tastes even better the next day as the flavors continue to develop! Store it in the fridge and reheat gently on the stovetop.
  • For a vegetarian version, replace the short ribs with a mix of mushrooms, lentils, and vegetable broth for a hearty, umami-packed alternative.
  • Pair it with a glass of red wine like Cabernet Sauvignon or Merlot for an elevated dining experience.

This dish is perfect for a cozy dinner, a holiday meal, or a special occasion where you want to impress with gourmet flavors in a rustic, homey bowl! 🚀

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