Savory Short Rib French Onion Soup with Gruyère Toast takes the classic French onion soup to the next level by incorporating tender, melt-in-your-mouth short ribs and a rich, flavorful broth. Topped with Gruyère cheese on toasted baguette slices, this hearty and savory soup is perfect for a cozy meal on a chilly day. The deep flavors from the caramelized onions and slow-cooked short ribs create a soul-warming dish that’s both luxurious and comforting.
Here’s how you can make this indulgent version of French onion soup:
Savory Short Rib French Onion Soup with Gruyère Toast
Ingredients:
For the Soup:
- 2 lbs bone-in short ribs (or boneless if you prefer)
- 2 tbsp olive oil
- 2 tbsp butter
- 4 large yellow onions, thinly sliced
- 2 cloves garlic, minced
- 1/2 cup dry white wine (optional, but adds depth)
- 4 cups beef broth (preferably low-sodium)
- 2 cups water
- 1 tbsp fresh thyme (or 1 tsp dried thyme)
- 1 bay leaf
- 1 tsp Worcestershire sauce (optional, for added umami)
- Salt and freshly ground black pepper, to taste
For the Gruyère Toast:
- 1 baguette, sliced into 1-inch pieces
- 2 tbsp butter, softened
- 2 cups Gruyère cheese, shredded (Swiss cheese or a mix of Gruyère and Fontina also works well)
Instructions:
1. Prepare the Short Ribs:
- Preheat your oven to 300°F (150°C).
- Season the short ribs generously with salt and pepper.
- Heat 2 tbsp olive oil in a large oven-safe pot (such as a Dutch oven) over medium-high heat. Once hot, sear the short ribs on all sides until browned, about 6-8 minutes. Remove the short ribs from the pot and set them aside.
2. Caramelize the Onions:
- In the same pot, add the butter and sliced onions. Cook over medium heat, stirring occasionally, for about 25-30 minutes, until the onions are deeply caramelized and golden brown. Stir often to prevent burning.
- Once the onions are caramelized, add the minced garlic and cook for another 1-2 minutes until fragrant.
3. Deglaze the Pot:
- Add the white wine to the pot, scraping up any browned bits from the bottom of the pan (this is where much of the flavor is!). Let the wine cook down for about 2 minutes.
4. Simmer the Soup:
- Return the short ribs to the pot, then add the beef broth, water, thyme, and bay leaf. Stir to combine.
- Bring the soup to a simmer, then cover and transfer the pot to the preheated oven. Bake for about 2.5 to 3 hours, or until the short ribs are fall-off-the-bone tender.
5. Shred the Short Ribs:
- Once the short ribs are done cooking, remove the pot from the oven. Take out the short ribs and discard the bones. Shred the meat using two forks and return the shredded meat to the soup. Stir well.
- Taste the soup and adjust the seasoning with salt, pepper, and Worcestershire sauce, if desired.
6. Prepare the Gruyère Toast:
- Preheat your broiler to high.
- Arrange the baguette slices on a baking sheet in a single layer. Spread a thin layer of butter on each slice.
- Toast the bread under the broiler for about 2-3 minutes, or until the tops are golden brown.
- Remove from the oven and top each slice with a generous amount of shredded Gruyère cheese. Return to the broiler and toast for another 1-2 minutes, or until the cheese is melted, bubbly, and golden.
7. Assemble and Serve:
- Ladle the hot short rib French onion soup into bowls.
- Place the Gruyère toast on top of each bowl of soup, or serve the toasts on the side for dipping.
- Optionally, garnish with a few fresh thyme sprigs for added color and aroma.
Tips:
- Short Ribs: Bone-in short ribs provide a richer flavor, but boneless short ribs are easier to shred. Either works great in this soup, so choose based on your preference.
- Wine: If you prefer to skip the wine, you can use an extra cup of beef broth or add a little balsamic vinegar for depth.
- Make-Ahead: The soup can be made a day ahead. Let it cool, then refrigerate. The flavors will deepen overnight. Reheat and serve with fresh Gruyère toast.
Storage:
- Refrigeration: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Freezing: The soup can be frozen (without the toast) for up to 2-3 months. Thaw in the fridge overnight and reheat on the stove.
