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French Onion Short Rib Soup with Cheesy Gruyère Toast

French Onion Short Rib Soup with Cheesy Gruyère Toast
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A rich and flavorful French Onion Short Rib Soup made with slow-braised beef short ribs, caramelized onions, and a savory beef broth. Topped with buttery Gruyère cheese toast, this dish is the ultimate comfort food for cold nights. Serve with extra toast for dipping!

Ingredients

Units Scale
For the Soup:
  • 2 lbs (900g) bone-in beef short ribs
  • 2 tbsp olive oil
  • 3 large onions, thinly sliced
  • 3 cloves garlic, minced
  • 4 cups beef broth (low sodium)
  • 1 cup red wine (optional, for depth of flavor)
  • 2 tbsp balsamic vinegar
  • 2 tbsp unsalted butter
  • 1 tsp fresh thyme (or 1/2 tsp dried)
  • 1 bay leaf
  • 1/2 tsp salt (adjust to taste)
  • 1/4 tsp black pepper
For the Cheesy Gruyère Toast:
  • 4 slices of French baguette or sourdough bread
  • 1 cup Gruyère cheese, shredded
  • 1 tbsp unsalted butter (softened)

Instructions

  • Sear the Short Ribs: 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 and set aside.
  • Caramelize the Onions: In the same pot, melt butter over medium heat. Add onions and cook for 20-25 minutes, stirring occasionally, until deeply caramelized. Add garlic and cook for another minute.
  • Deglaze the Pot: Pour in the red wine (if using) and balsamic vinegar, scraping up the browned bits from the bottom. Let simmer for 2 minutes.
  • Simmer the Soup: Return the short ribs to the pot. Add beef broth, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce to low and simmer for 2-3 hours until the meat is tender and falling off the bone.
  • Shred the Meat: Remove the short ribs, discard the bones, and shred the meat. Return the shredded beef to the soup and simmer for another 10 minutes.
  • Make the Cheesy Gruyère Toast: Preheat oven to 375°F (190°C). Butter the baguette slices and top with shredded Gruyère cheese. Bake for 5-7 minutes until the cheese is melted and bubbly.
  • Serve: Ladle the soup into bowls and top each with a cheesy Gruyère toast. Serve hot!

Notes

  • Use boneless short ribs for a leaner option.
  • Substitute Swiss cheese if Gruyère isn’t available.
  • Store leftovers in an airtight container for up to 3 days.

Nutrition

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