Name: French Onion Short Rib Soup with Gruyère Toast
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 25 min
Cuisine: French
Ingredients: 2 tablespoons olive oil; 2 ½ pounds bone-in beef short ribs; Salt and freshly ground black pepper, to taste; 2 tablespoons butter; 3 large yellow onions, thinly sliced; 1 tablespoon brown sugar; 4 cloves garlic, minced; 2 tablespoons all-purpose flour; ¾ cup dry red wine; 6 cups low-sodium beef broth; 1 tablespoon Worcestershire sauce; 1 bay leaf; 4 sprigs fresh thyme; 1 baguette, sliced; 1 tablespoon olive oil (for toast); 1 cup shredded Gruyère cheese; Fresh thyme leaves, for garnish

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This French Onion Short Rib Soup with Gruyère Toast is a luxurious, hearty upgrade to the traditional French onion soup. I start with deeply caramelized onions and tender, fall-off-the-bone short ribs, slow-braised in a rich beef and red wine broth. The finishing touch? A crisp Gruyère toast that melts into the soup, giving it an irresistible cheesy, savory bite. It’s the kind of dish I make when I want to serve comfort with elegance—especially on a cold night.

French Onion Short Rib Soup with Gruyère Toast

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Soup:

2 tablespoons olive oil

2 ½ pounds bone-in beef short ribs

Salt and freshly ground black pepper

2 tablespoons butter

3 large yellow onions, thinly sliced

1 tablespoon brown sugar

4 cloves garlic, minced

2 tablespoons all-purpose flour

¾ cup dry red wine

6 cups low-sodium beef broth

1 tablespoon Worcestershire sauce

1 bay leaf

4 sprigs fresh thyme

For the Gruyère Toast:

1 baguette, sliced

1 tablespoon olive oil

1 cup shredded Gruyère cheese

Fresh thyme leaves, for garnish

Directions

I preheat the oven to 325°F (163°C).

In a large Dutch oven, I heat the olive oil over medium-high heat. I season the short ribs with salt and pepper, then sear them on all sides until they're deeply browned. I set them aside.

I reduce the heat to medium and melt the butter in the same pot. I add the sliced onions with a pinch of salt, stirring frequently for 30 to 40 minutes until they're golden and caramelized. About halfway through, I stir in the brown sugar to help the onions develop their color and sweetness.

I stir in the garlic and cook it for about a minute before sprinkling in the flour. I stir well and cook for another 2 minutes.

I pour in the red wine, scraping the bottom of the pot to deglaze. I let this simmer for 5 minutes to reduce.

I return the seared short ribs to the pot and add the beef broth, Worcestershire sauce, bay leaf, and thyme. I bring everything to a simmer.

I cover the Dutch oven and braise it in the oven for 2 ½ hours, until the short ribs are fall-apart tender.

Once done, I remove the short ribs and shred the meat, discarding the bones and any large pieces of fat. I return the shredded meat to the pot and let the soup simmer uncovered for 10 more minutes to thicken slightly. I taste and adjust with salt and pepper if needed.

For the Gruyère toast, I preheat the broiler and brush the baguette slices with olive oil. I broil them until golden, then top with Gruyère and return them to the broiler until the cheese is melted and bubbly.

I serve the soup hot, with Gruyère toast either floated on top or served on the side, garnished with fresh thyme.

Servings and timing

Servings: 6

Prep time: 25 minutes

Cook time: 3 hours

Total time: 3 hours 25 minutes

Calories per serving: 465 kcal

Variations

I sometimes use boneless short ribs for a slightly faster prep and less cleanup.

If I’m out of red wine, I substitute with extra broth and a splash of balsamic vinegar for richness.

For a vegetarian spin, I skip the beef and use caramelized mushrooms and a rich vegetable broth.

I’ve tried swapping Gruyère with Emmental or sharp white cheddar when I need a substitute—they work beautifully.

To make it gluten-free, I use a gluten-free flour blend or skip the flour entirely and let the soup thicken naturally.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It actually tastes even better the next day as the flavors deepen. For longer storage, I freeze it (without the toast) for up to 3 months. I reheat the soup on the stovetop over medium heat until hot, and I make fresh Gruyère toasts when ready to serve again.

FAQs

How do I make the onions caramelize properly?

I take my time with low to medium heat and stir often. Adding a bit of brown sugar halfway through helps deepen the color and flavor, but patience is the key.

Can I use a slow cooker instead of the oven?

Yes, after searing the ribs and caramelizing the onions, I transfer everything to a slow cooker and cook on low for 8 hours or high for 4–5 hours until the meat is tender.

What type of red wine works best?

I usually go for a dry red like Cabernet Sauvignon, Merlot, or Pinot Noir. These add richness without overpowering the soup.

Can I make this soup ahead of time?

Absolutely. I often make it a day in advance—the flavors improve overnight. I just reheat and make the toast fresh before serving.

What if I don’t have Gruyère cheese?

I’ve had great results using Swiss, Emmental, or sharp white cheddar. Any good melting cheese with a nutty flavor will work in a pinch.

Conclusion

This French Onion Short Rib Soup with Gruyère Toast is everything I want in a winter comfort dish—savory, rich, and deeply satisfying. Whether I’m hosting a cozy dinner or just craving something special for myself, this recipe never disappoints. It’s a classic with a gourmet twist, and once I made it, I knew it would stay in my regular rotation.

📖 Recipe:

French Onion Short Rib Soup with Gruyère Toast

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Author: Cheryl
Total Time: 3 hours 25 minutes
Yield: 6 servings
Diet: Halal

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Description

This French Onion Short Rib Soup with Gruyère Toast is a rich and comforting twist on the classic French onion soup. Made with caramelized onions, fall-off-the-bone beef short ribs, and a deep red wine broth, it's topped with cheesy Gruyère toast for a luxurious cold-weather meal.

Instructions

Preheat the oven to 325°F (163°C).
Heat olive oil in a large Dutch oven over medium-high heat. Season short ribs with salt and pepper, then sear on all sides until browned. Remove and set aside.
Reduce heat to medium, add butter, and sauté onions with a pinch of salt. Cook for 30–40 minutes, stirring frequently, until deeply caramelized. Add brown sugar halfway through to enhance color and flavor.
Add garlic and cook for 1 minute. Sprinkle in flour and stir well. Cook for another 2 minutes.
Deglaze the pot with red wine, scraping up the browned bits. Simmer for 5 minutes to reduce slightly.
Return the short ribs to the pot. Add beef broth, Worcestershire sauce, bay leaf, and thyme. Bring to a simmer.
Cover and transfer the pot to the oven. Braise for 2 ½ hours, until the short ribs are very tender.
Remove the short ribs from the pot. Shred the meat, discarding bones and excess fat. Return shredded meat to the soup and simmer uncovered for 10 more minutes. Adjust seasoning with salt and pepper as needed.
To make the Gruyère toast, preheat broiler. Brush baguette slices with olive oil and broil until golden. Top with Gruyère and broil again until melted and bubbly.
Serve the soup hot with Gruyère toast on top or on the side, garnished with fresh thyme leaves.