Name: Savory Short Rib French Onion Soup with Gruyère Toast
Prep time: 25 min
Cook time: PT-490318H7M44S
Total time: PT-490318H7M44S
Cuisine: French
Ingredients: 2 lbs beef short ribs, bone-in; 2 tbsp olive oil; 2 tbsp unsalted butter; 4 large yellow onions, thinly sliced; 3 cloves garlic, minced; 1/2 cup dry red wine; 6 cups beef broth; 2 tsp Worcestershire sauce; 2 sprigs fresh thyme (or 1/2 tsp dried thyme); 1 bay leaf; Salt and black pepper, to taste; 1 French baguette, sliced; 2 cups shredded Gruyère cheese; 2 tbsp fresh parsley, chopped (for garnish)

Description

Savory Short Rib French Onion Soup with Gruyère Toast is an elevated twist on the classic French onion soup. Tender, slow-braised short ribs are nestled in a rich caramelized onion and beef broth base, topped with toasted bread and melted Gruyère cheese for the ultimate comfort meal.

Ingredients

2 lbs beef short ribs, bone-in
2 tbsp olive oil
2 tbsp unsalted butter
4 large yellow onions, thinly sliced
3 cloves garlic, minced
1/2 cup dry red wine
6 cups beef broth
2 tsp Worcestershire sauce
2 sprigs fresh thyme (or 1/2 tsp dried thyme)
1 bay leaf
Salt and black pepper, to taste
1 French baguette, sliced
2 cups shredded Gruyère cheese
2 tbsp fresh parsley, chopped (for garnish)

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Instructions

Season short ribs generously with salt and pepper.
In a large Dutch oven, heat olive oil over medium-high heat. Sear short ribs on all sides until browned. Remove and set aside.
In the same pot, reduce heat to medium and add butter and onions. Cook, stirring occasionally, for 30–40 minutes until onions are deeply caramelized and golden brown.
Add garlic and cook for 1 minute. Deglaze with red wine, scraping up any browned bits from the bottom of the pot.
Return short ribs to the pot. Add beef broth, Worcestershire sauce, thyme, and bay leaf. Bring to a simmer, then cover and cook on low for 2 1/2 to 3 hours, or until ribs are tender and falling off the bone.
Remove short ribs and shred the meat, discarding bones. Return meat to the soup and adjust seasoning with salt and pepper.
Preheat broiler. Ladle soup into oven-safe bowls, top with a slice of baguette, and sprinkle generously with Gruyère cheese.
Broil for 2–3 minutes until cheese is melted and bubbling. Garnish with parsley and serve immediately.

Notes

For a deeper flavor, use a mix of red wine and sherry to deglaze the pot.
Make the soup base a day ahead for enhanced flavor and easier fat removal.
Use Comté or Swiss cheese if Gruyère isn’t available.

Prep Time: 25 mins
Cook Time: 3 hrs
Category: Soup
Method: Braising
Cuisine: French