French Onion Short Rib Soup with Gruyère Toast

Introduction

French Onion Short Rib Soup with Gruyère Toast elevates the classic French onion soup to new heights with the addition of tender, slow-cooked short ribs. Rich, savory broth filled with caramelized onions and melt-in-your-mouth beef is topped with toasted bread slathered in gooey Gruyère cheese. This hearty and flavorful dish is perfect for a cozy dinner or a special occasion.

Ingredients

For the Soup:

• 2 pounds bone-in short ribs
• 2 tablespoons olive oil
• 4 large onions, thinly sliced
• 4 cloves garlic, minced
• 1 tablespoon butter
• 1 teaspoon sugar
• ½ cup dry white wine (optional)
• 6 cups beef stock
• 1 bay leaf
• 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
• Salt and black pepper to taste

For the Gruyère Toast:

• 1 baguette, sliced into ½-inch-thick pieces
• 2 cups grated Gruyère cheese
• 2 tablespoons butter, softened

Preparation Tips

• Use a mix of yellow and sweet onions for added depth of flavor.
• Sear the short ribs until deeply browned to lock in flavor before simmering.
• Aged Gruyère cheese provides a nutty, rich flavor that pairs perfectly with the soup.

Instructions

Step 1: Prepare the Short Ribs

1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
2. Season the short ribs with salt and pepper. Sear them on all sides until browned, about 3–4 minutes per side. Remove and set aside.

Step 2: Caramelize the Onions

1. In the same pot, melt butter and add the sliced onions and sugar. Cook over medium heat, stirring occasionally, until the onions are golden brown and caramelized, about 25–30 minutes.
2. Add the garlic and cook for another 1–2 minutes.

Step 3: Build the Soup

1. Deglaze the pot with white wine (if using), scraping up the browned bits from the bottom. Cook for 2–3 minutes until the liquid reduces.
2. Return the short ribs to the pot and pour in the beef stock. Add the bay leaf, thyme, and additional salt and pepper.
3. Bring to a boil, then reduce the heat to low. Cover and simmer for 2–2.5 hours, or until the short ribs are tender and the meat easily pulls away from the bone.

Step 4: Make the Gruyère Toast

1. Preheat the oven to 400°F (200°C).
2. Spread butter on one side of each baguette slice and place them on a baking sheet. Sprinkle Gruyère cheese generously on top.
3. Bake for 8–10 minutes, or until the cheese is melted and bubbly.

Step 5: Assemble and Serve

1. Remove the short ribs from the soup, shred the meat, and discard the bones. Return the shredded meat to the pot. Adjust seasoning if needed.
2. Ladle the soup into bowls and top with a slice of Gruyère toast. Serve immediately.

Description

This French Onion Short Rib Soup is a luxurious blend of savory caramelized onions, rich beef broth, and fall-apart-tender short ribs. The cheesy Gruyère toast adds the perfect crunch and creaminess, making each bite irresistible.

Nutritional Information (Per serving, based on 6 servings)

• Calories: 450
• Protein: 30g
• Carbohydrates: 28g
• Fat: 23g
• Fiber: 3g

Frequently Asked Questions (FAQs)

1. Can I make this soup ahead of time?
   Yes, the soup can be made a day in advance. Refrigerate it, and reheat before serving. Add the toast just before serving for freshness.
2. Can I use another cut of beef?
   Chuck roast or beef shank are good substitutes if short ribs aren’t available.
3. Is there a vegetarian option?
   Replace the beef with mushrooms and use vegetable stock for a hearty vegetarian version.

Recommendations

• Pair with a glass of red wine for a sophisticated meal.
• Add a splash of brandy or sherry to the soup for extra depth of flavor.
• Serve with a side salad to balance the richness of the soup.

Conclusion

French Onion Short Rib Soup with Gruyère Toast is a comforting and elegant dish that brings together bold, savory flavors and indulgent textures. Whether for a dinner party or a cozy night in, this recipe will leave everyone asking for seconds!