French Onion Short Rib Soup with Gruyère Toast Recipe
A rich and hearty French Onion Short Rib Soup featuring tender, fall-apart short ribs simmered with caramelized onions and aromatic herbs, topped with crispy Gruyère cheese toasts for a comforting and elegant meal.
- Prep Time: 20 minutes
- Cook Time: 3 hours 40 minutes
- Total Time: 4 hours
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: French
Ingredients
Meat and Soup Base
- 3 pounds beef short ribs
- 8 cups beef stock
- 1 cup dry red wine
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 teaspoon salt
- 1 teaspoon black pepper
Vegetables and Seasonings
- 6 yellow onions, thinly sliced
- 4 garlic cloves, minced
Fats
- 3 tablespoons butter
- 2 tablespoons olive oil
Garnish and Toasts
- 1 French baguette, sliced
- 2 cups shredded Gruyère cheese
Instructions
- Season and Brown Short Ribs: Season the short ribs evenly with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat, then brown the short ribs on all sides until deeply caramelized. Remove the short ribs and set aside.
- Caramelize Onions: Add butter and additional olive oil to the same pot. Stir in the sliced onions and cook over low heat for 30 to 40 minutes, stirring occasionally, until the onions become golden brown and caramelized.
- Add Garlic and Deglaze: Stir in the minced garlic and cook briefly until fragrant. Pour in the dry red wine, scraping the bottom of the pot to release any browned bits. Let the wine reduce for a few minutes to concentrate the flavor.
- Simmer Soup with Short Ribs: Add the beef stock, fresh thyme sprigs, bay leaves, and return the browned short ribs to the pot. Cover and simmer gently for 2.5 to 3 hours, or until the short ribs are tender and meat is fall-apart soft.
- Prepare Gruyère Toasts: While the soup simmers, preheat the broiler. Arrange baguette slices on a baking sheet and toast them until golden under the broiler. Sprinkle shredded Gruyère cheese on each toast and return to the broiler until the cheese is melted and bubbly.
- Serve: Remove bay leaves and thyme sprigs from the soup. Ladle the hot soup into bowls and top with crispy Gruyère toasts. Serve immediately for a deliciously satisfying meal.
Notes
- For deeper flavor, use homemade or high-quality beef stock.
- Caramelizing onions slowly is key to developing the soup's sweetness and complexity.
- Gruyère can be substituted with Swiss or Emmental cheese if unavailable.
- Trim excess fat from short ribs before cooking to reduce greaseiness.
- Use a Dutch oven or heavy pot to ensure even heat distribution during simmering.
