This French Onion Short Rib Soup with Gruyère Toast is the kind of cozy, soul-hugging dish that turns a simple evening into something special. Imagine tender, fall-apart short ribs swimming in a deeply caramelized onion broth, topped with crusty toasted bread and bubbling, melty Gruyère cheese. It’s everything we love about French onion soup, but with an extra layer of richness thanks to slow-braised beef.

Whether you’re trying to impress dinner guests or just need something hearty and comforting, this soup delivers a satisfying depth of flavor that only gets better the next day. With a bit of patience and love, you’ll create a bowl that’s layered, savory, and totally irresistible.

What Kind of Beef Should I Use for French Onion Short Rib Soup?

Boneless beef short ribs are the best choice for this soup. They bring a rich, meaty flavor that melds beautifully with the caramelized onions and broth. The long, slow cooking process ensures the meat becomes incredibly tender, shredding easily into the soup.

If short ribs aren’t available, you can substitute with chuck roast or stewing beef, but nothing quite matches the buttery texture of short ribs.

Ingredients for the French Onion Short Rib Soup with Gruyère Toast

Beef Short Ribs: The star of the show, giving the soup its richness and depth.

Yellow Onions: Thinly sliced and caramelized until golden brown; this is the soul of French onion soup.

Garlic: Adds warmth and flavor that complements both onions and beef.

Carrots & Celery: Classic mirepoix base for building a hearty soup.

Fresh Thyme: Earthy, aromatic, and essential for balance.

Bay Leaves: Adds subtle background flavor during the slow simmer.

Beef Broth: A good-quality broth makes all the difference for richness and depth.

Red Wine: De-glazes the pan and brings a luxurious, slightly acidic depth.

Balsamic Vinegar: Brightens the soup and enhances the caramelized flavors.

Salt & Black Pepper: To season as needed.

Crusty Bread: Sliced and toasted, it’s the perfect vehicle for melted cheese.

Gruyère Cheese: Nutty, melty, and golden when broiled – the ultimate topping.

How To Make the French Onion Short Rib Soup with Gruyère Toast

Step 1: Sear the Short Ribs

Pat the short ribs dry and season with salt and pepper. Heat a Dutch oven over medium-high heat with a splash of oil. Sear the short ribs on all sides until browned. Remove and set aside.

Step 2: Caramelize the Onions

Add sliced onions to the same pot with a bit more oil or butter if needed. Cook low and slow, stirring often, until the onions are golden and deeply caramelized – about 30-40 minutes.

Step 3: Build the Base

Add garlic, carrots, and celery to the onions and sauté for another 5-7 minutes. Pour in the red wine to deglaze the pot, scraping up any browned bits.

Step 4: Simmer with Flavor

Return the short ribs to the pot. Add beef broth, thyme, bay leaves, and balsamic vinegar. Bring to a simmer, cover, and cook for 2.5 to 3 hours until the meat is fall-apart tender.

Step 5: Shred and Finish

Remove the short ribs, discard bones if needed, and shred the meat. Return the shredded beef to the pot. Taste and adjust seasoning with salt and pepper.

Step 6: Toast and Cheese It

Preheat your broiler. Place slices of crusty bread on a baking sheet, top with Gruyère, and broil until melty and golden. Serve the soup with a slice (or two) floating on top.

Serving and Storing This French Onion Short Rib Soup

This soup is perfect served hot, ladled into deep bowls with the cheesy Gruyère toast perched on top. A sprinkle of fresh thyme adds a final touch. Pair it with a glass of red wine or a light salad for a complete meal.

Leftovers can be stored in the refrigerator for up to 4 days. The flavor intensifies over time, making it even more delicious the next day. Reheat gently on the stovetop. For freezing, skip the toast and store the soup in airtight containers for up to 3 months.

Frequently Asked Questions

How do I make sure the onions caramelize properly?

Patience is key! Keep the heat low and stir frequently. It takes time – at least 30 minutes – to achieve that deep, golden color and sweet flavor.

Can I make this soup ahead of time?

Absolutely! In fact, it tastes even better the next day. Just wait to broil the cheese toast until ready to serve.

What can I use instead of red wine?

You can substitute with extra beef broth or a splash of balsamic vinegar for acidity. Grape juice with a bit of vinegar also works.

Is there a vegetarian version?

You could try substituting the short ribs with mushrooms like cremini or portobello and use vegetable broth. While not quite the same richness, it still makes a flavorful soup.

Can I use a slow cooker?

Yes! After caramelizing the onions and searing the meat, transfer everything to a slow cooker and cook on low for 8 hours.

What kind of bread works best?

A rustic French baguette or sourdough holds up beautifully under the broiler and soaks up just enough broth without falling apart.

Want More Soup Ideas with Comfort Food Vibes?

If this French Onion Short Rib Soup has you craving more warm, savory meals, check out these comforting recipes too:

Creamy Shrimp Chowder: Rich and full of flavor, perfect for seafood lovers.
Slow Cooker Brisket with Balsamic Gravy: Fall-apart tender with bold, deep flavor.
Garlic Parmesan Beef Spaghetti Pasta: A hearty weeknight dinner that’s always a hit.
Lemon Garlic Butter Chicken Bites with Savory Parmesan Linguine: Zesty, buttery, and utterly crave-worthy.
One Pot Creamy Chicken Pasta Dinner: Creamy comfort in one easy skillet.

📌 Save this recipe to your Pinterest dinner board so you can revisit it on a chilly night.

And let me know in the comments how yours turned out. Did you add mushrooms or change the cheese? Maybe you made it with chuck roast instead?

I love hearing your tweaks and twists. If you have any questions, drop them below—let’s help each other cook with confidence!

Want more of my everyday comfort food recipes? Follow along on Pinterest @LifeWithNinaRecipes for daily inspiration!

French Onion Short Rib Soup with Gruyère Toast

Author: Nina Johnson
Prep Time: 20 minutes
Cook Time: 3 hours 15 minutes
Total Time: 3 hours 35 minutes
Yield: 6 servings 1x
Category: Soup
Method: Braising
Cuisine: French-American

Print Recipe

Description

This French Onion Short Rib Soup with Gruyère Toast is everything cozy and comforting in one bowl. Rich, beefy broth layered with deeply caramelized onions, tender shredded short ribs, and topped with golden, melty Gruyère cheese over toasted bread. It’s a hearty and luxurious twist on the classic French onion soup, perfect for chilly evenings or an impressive dinner party.

Instructions

1. Pat short ribs dry and season with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Sear the short ribs on all sides until browned. Remove and set aside.

2. In the same pot, add onions and cook on low heat, stirring frequently, for 30–40 minutes until deeply caramelized.

3. Add garlic, carrots, and celery. Sauté for another 5–7 minutes until vegetables soften.

4. Pour in red wine to deglaze, scraping up the browned bits. Let it reduce slightly for 2–3 minutes.

5. Return short ribs to the pot. Add beef broth, thyme, bay leaves, and balsamic vinegar. Bring to a simmer. Cover and cook for 2.5 to 3 hours until meat is tender and shreds easily.

6. Remove short ribs, shred the meat, and discard any bones. Return the shredded beef to the soup. Taste and adjust with salt and pepper.

7. Preheat broiler. Place bread slices on a baking sheet, top each with shredded Gruyère, and broil for 2–3 minutes until cheese is golden and bubbly.

8. Ladle soup into bowls, top with a cheese toast, and garnish with fresh thyme if desired. Serve hot.