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.
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
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.
Notes
Use boneless short ribs for easier preparation and cleanup.
Replace red wine with more broth and a splash of balsamic vinegar if needed.
For a vegetarian version, substitute mushrooms and vegetable broth for beef and skip Worcestershire.
Gruyère can be replaced with Emmental or sharp white cheddar in a pinch.
To make gluten-free, use gluten-free flour or omit the flour entirely.
- Prep Time: 25 minutes
- Cook Time: 3 hours
- Category: Soup
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 465
- Sugar: 6g
- Sodium: 580mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg
