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French Onion Short Rib Soup with Gruyère Toasts

A close-up of a bowl of French onion short rib soup, topped with toasted bread and shredded cheese.
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A rich and hearty French onion soup elevated with tender braised short ribs and topped with broiled Gruyère cheese toasts. This soup is perfect for a cozy dinner or holiday entertaining.

Ingredients

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  • 2 tablespoons olive oil
  • 3 pounds bone-in beef short ribs
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 large yellow onions, thinly sliced
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon sugar
  • 1 cup dry red wine
  • 8 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 bay leaf
  • 1 baguette, sliced 1/2-inch thick
  • 2 tablespoons unsalted butter, softened
  • 2 cloves garlic, halved
  • 4 ounces Gruyère cheese, grated

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Season short ribs with salt and pepper. Sear short ribs on all sides until browned. Remove ribs from the pot and set aside.
  3. Add sliced onions to the pot. Cook, stirring occasionally, until deeply caramelized, about 30-40 minutes. Add minced garlic, thyme, and sugar. Cook for 1 minute more until fragrant.
  4. Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let the wine simmer and reduce by half.
  5. Return the short ribs to the pot. Add beef broth, Worcestershire sauce, and bay leaf. Bring to a simmer, then cover and transfer to the preheated oven. Braise for 2.5 to 3 hours, or until the short ribs are very tender.
  6. Remove the short ribs from the soup. Shred the meat using two forks, discarding bones and excess fat. Return the shredded meat to the soup. Remove the bay leaf.
  7. While the soup is simmering, prepare the toasts. Brush both sides of the baguette slices with softened butter. Rub one side of each slice with the cut side of the halved garlic cloves.
  8. Arrange the baguette slices on a baking sheet. Broil for 1-2 minutes per side, until lightly golden.
  9. Remove the baking sheet from the oven. Top each toast with grated Gruyère cheese. Return to the oven and broil for another 1-2 minutes, until the cheese is melted and bubbly.
  10. Ladle the hot soup into oven-safe bowls. Top each bowl with one or two Gruyère toasts. Serve immediately.

Notes

  • For an even richer broth, you can use a combination of beef broth and beef stock.
  • If you don’t have oven-safe bowls, you can toast the bread separately and place it on top of the soup just before serving.
  • This soup is a great make-ahead meal; the flavors deepen overnight. Reheat gently on the stovetop.

Nutrition

Find it online: https://cutcooktaste.com/french-onion-short-rib-soup/