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.
Ingredients
2 pounds beef short ribs
4 large yellow onions, thinly sliced
4 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 tablespoon fresh thyme leaves
2 bay leaves
6 cups beef broth
1 cup red wine
1 tablespoon balsamic vinegar
salt and black pepper, to taste
8 slices crusty bread
2 cups shredded Gruyère cheese
1 tablespoon olive oil
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.
Notes
Don’t rush the onions. True caramelization takes time—low and slow is the key to that deep, sweet flavor.
Use a good dry red wine. Cabernet Sauvignon or Pinot Noir adds the best balance without overpowering.
Cheese choice matters. Gruyère is ideal for its melt and flavor, but you can sub with Comté or Swiss if needed.
Nutrition
- Serving Size: 1 bowl (approx. 1 ½ cups with toast)
- Calories: 570
- Sugar: 6g
- Sodium: 680mg
- Fat: 34g
- Saturated Fat: 15g
- Unsaturated Fat: 17g
- Trans Fat: 1g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 110mg
Keywords: French onion soup, short rib soup, Gruyère toast, caramelized onion soup