Simple French Onion Short Rib Soup with Gruyère Toast Recipe

A hearty french onion short rib soup can warm even the coldest winter evening.

Deep, rich flavors develop slowly through careful preparation and thoughtful ingredient selection.

Tender meat melts into a savory broth that promises comfort in every spoonful.

Caramelized onions add unexpected sweetness while creating incredible depth in this classic dish.

Each ingredient works harmoniously to create something truly memorable and satisfying.

Gruyere toast crowns this incredible soup, adding a crispy, melted layer of deliciousness.

You’ll want to savor every single bite of this soul-warming culinary creation.

Pro Tips for Toasting and Melting the Gruyère Just Right

• Master Low-and-Slow Braising: Short ribs demand gentle, patient cooking at low temperatures to break down tough connective tissues, creating melt-in-your-mouth tender meat.
• Caramelize Onions with Precision: Take your time when cooking onions, stirring frequently and using low-medium heat to develop deep, sweet flavor without burning.
• Wine Matters: Choose a dry red wine for braising and white wine for deglazing to enhance the soup's complex flavor profile without overwhelming the dish.
• Cheese Selection Tip: Use freshly grated Gruyere for maximum melting potential and authentic French onion soup flavor- pre-shredded cheese won't deliver the same rich results.
• Strain and Skim Technique: Remove excess fat from braising liquid by letting it rest and skimming off the top layer, ensuring a cleaner, more refined soup texture.

How to Store and Reheat Without Losing Flavor Depth

• Store leftover soup in an airtight container for up to 3-4 days, ensuring the lid is tightly sealed to maintain freshness.
• Pour cooled soup into freezer-safe containers, leaving some space for expansion, and freeze for up to 2-3 months.
• Warm soup over medium-low heat, stirring occasionally to prevent scorching and maintain smooth consistency.
• Transfer portion to microwave-safe bowl, cover loosely, and heat in 30-second intervals, stirring between each interval until thoroughly heated.

Pairings That Enhance the Soup’s Bold Character

• Choose a robust Cabernet Sauvignon or Syrah to complement the rich, meaty flavors of the short rib soup, enhancing the deep umami notes and cutting through the caramelized onion sweetness.
• Create a crisp, tangy side salad with arugula, goat cheese, and a light vinaigrette to balance the heaviness of the soup, providing a fresh contrast and cleansing the palate between bites.
• Select a crusty artisan sourdough bread to accompany the Gruyere toast, offering an additional layer of texture and a slight tang that harmonizes with the savory soup's complexity.
• Select a malty Belgian-style Dubbel or a dark Stout to echo the deep, caramelized flavors in the soup, creating a comforting and warming dining experience that celebrates rich, hearty ingredients.

Ingredients You Can Use to Shift the Flavor Profile

• Vegetarian Adaptation: Replace short ribs with hearty mushrooms like portobello or king oyster, using vegetable stock for braising and maintaining rich umami flavor.
• Gluten-Free Version: Substitute regular flour with cornstarch or gluten-free flour blend, using gluten-free baguette or cauliflower toast for serving.
• Low-Carb Alternative: Skip bread entirely and serve soup with crispy cheese crisps instead of toast, using cauliflower as base vegetable to reduce carbohydrate content.
• Dairy-Free Option: Use plant-based butter substitute, swap Gruyere with cashew cheese or nutritional yeast-topped alternative for similar depth of flavor while accommodating dairy restrictions.

What Makes French Onion Short Rib Soup Comfort in a Bowl

• This French onion short rib soup delivers restaurant-quality flavor with minimal effort.
• The multi-step braising process transforms ordinary ingredients into an extraordinary dish that feels like a gourmet experience, perfect for leisurely cooking when time isn't rushed.
• Deeply caramelized onions and tender short rib meat create a rich, complex broth that elevates traditional soup into a hearty, memorable meal everyone will crave.
• Versatile recipe allows easy modifications like adjusting cheese type or adding extra herbs, making it adaptable for different taste preferences and dietary needs.

Ingredients That Build Deep, Rich, Slow-Cooked Flavor

• Short Ribs: Rich, tender meat that provides deep beef flavor and substantial protein for the soup.
• Beef Stock: Foundational liquid base that intensifies the meaty essence of the soup.

• Onions: Sweet, caramelized ingredient that forms the classic French onion soup foundation.
• Thyme: Delicate herb that adds earthy, herbal undertones to the soup.
• Bay Leaf: Subtle flavoring that enhances the overall depth of the broth.

• Gruyere Cheese: Nutty, melty cheese that creates a rich, golden toast topping.
• Baguette: Crusty bread perfect for making crispy, cheese-covered toast.

• Olive Oil: Provides smooth cooking medium and adds subtle flavor.
• Butter: Adds richness and helps with caramelization.
• Red Wine: Deglazes the pot and adds complex depth to the braising liquid.
• White Wine: Helps deglaze and adds brightness to the soup base.
• Salt: Essential seasoning that enhances all flavors.
• Black Pepper: Adds mild heat and complementary spice.
• Sugar: Helps caramelize the onions and balances savory flavors.
• Flour: Thickens the soup and provides a smooth texture.

• Fresh Thyme Sprig: Optional fresh herb for visual and aromatic garnish.
• Cracked Black Pepper: Optional final seasoning touch.

How to Simmer This Soup Until It’s Full of Tender Beef

Step 1: Prepare Short Ribs

Preheat oven to 325°F. Generously coat short ribs with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Sear short ribs on all sides until golden brown. Remove ribs and set aside.

Step 2: Create Braising Liquid

• Beef stock
• Thyme
• Bay leaf

Return short ribs to pot. Cover and braise in oven for 2.5-3 hours until meat is tender. Remove ribs, shred meat, and discard bones. Save braising liquid.

Step 3: Caramelize Onions

• Sliced onions
• Sugar
• Salt

Cook while stirring frequently for 25-30 minutes until onions are deeply caramelized.

Step 4: Build Soup Base

• Beef stock
• Reserved braising liquid
• Thyme
• Shredded short rib meat

Simmer for 20-25 minutes. Season with salt and pepper.

Step 5: Prepare Gruyere Toast

Preheat broiler. Place baguette slices on baking sheet. Toast one side lightly. Flip slices, top with shredded Gruyere. Broil until cheese melts and bubbles.

Step 6: Serve and Garnish

Ladle soup into bowls. Top with Gruyere toast or serve alongside for dipping. Optional: Garnish with thyme sprig or cracked black pepper.

French Onion Short Rib Soup With Gruyere Toast Recipe

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4.5 from 28 reviews

• Total Time: 54 hours 20 minutes
• Yield: 4 1x

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Description

Hearty French onion short rib soup melds rich braised beef with caramelized onions in a luxurious broth, crowned by a golden gruyere toast. Comfort and elegance combine in this classic French-inspired dish you’ll crave on chilly evenings.

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Ingredients

Scale 1x2x3x

Protein:

• 1.5 pounds (700 grams) bone-in short ribs
• 4 cups (960 milliliters) beef stock or broth
• 1 cup (240 milliliters) beef stock or broth

Aromatics and Flavor Enhancers:

• 4 large yellow onions, thinly sliced
• 2 sprigs fresh thyme
• 1 sprig fresh thyme
• 1 bay leaf
• 3 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 tablespoon olive oil
• ½ teaspoon salt
• Salt and pepper, to taste

Liquids and Seasoning:

• 1 cup (240 milliliters) red wine
• 1 cup (240 milliliters) dry white wine
• 2 tablespoons all-purpose flour
• 1 tablespoon sugar

Cheese and Bread:

• 4 slices of baguette
• 1 cup (100 grams) shredded Gruyere cheese

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Instructions

1. Prepare the oven environment by warming it to 325F (165C), creating an ideal braising temperature for the short ribs.
2. Generously coat the short ribs with salt and pepper, ensuring complete seasoning coverage.
3. Heat olive oil in a Dutch oven over medium-high temperature, creating a searing surface for the meat.
4. Thoroughly brown the short ribs on all exterior surfaces, developing a rich, caramelized exterior that locks in flavor.
5. Deglaze the pot with red wine, carefully scraping up the concentrated browned bits from the bottom of the vessel.
6. Pour in beef stock, integrate thyme and bay leaf, then return the short ribs to the liquid environment.
7. Cover and transfer to the preheated oven, allowing the ribs to braise for 2.5-3 hours until the meat becomes incredibly tender and effortlessly separable from the bone.
8. Extract the ribs, meticulously shred the meat, and discard the bones while preserving the flavorful braising liquid.
9. In a separate large pot, combine butter and olive oil over medium heat to create a foundation for caramelizing onions.
10. Introduce sliced onions, sugar, and salt, continuously stirring to achieve a deep, rich caramelization over 25-30 minutes.
11. Sprinkle flour into the onion mixture, cooking briefly to eliminate any raw flour taste and create a thickening base.
12. Deglaze with white wine, creating additional depth and complexity to the developing soup.
13. Incorporate beef stock, reserved braising liquid, thyme, and previously shredded short rib meat.
14. Simmer the mixture for 20-25 minutes, allowing the flavors to harmonize and intensify.
15. Adjust seasoning with salt and pepper to perfect the flavor profile.
16. Activate the broiler and lightly toast baguette slices on one side.
17. Flip the bread, generously top with Gruyere cheese, and broil until the cheese becomes melted and gloriously bubbly.
18. Carefully ladle the rich soup into serving bowls.
19. Crown each bowl with a Gruyere-topped toast or serve alongside for optimal dipping experience.
20. Optionally garnish with a delicate thyme sprig or freshly cracked black pepper for a final aromatic touch.

Notes

• Slow-cooking transforms tough short ribs into melt-in-your-mouth tender meat, creating deep, rich flavor layers.
• Caramelizing onions requires patience; low and slow heat develops sweet, complex undertones without burning.
• Use a sharp mandoline or knife to slice onions uniformly, ensuring even cooking and consistent texture.
• Select high-quality Gruyere cheese for maximum melting potential and nutty, complex flavor profile.
• Make ahead by braising short ribs a day in advance, allowing flavors to intensify and making final assembly easier.
• Gluten-free option: Replace wheat flour with cornstarch or gluten-free flour blend for thickening the soup.
• Dairy-free adaptation: Swap Gruyere with nutritional yeast or dairy-free cheese alternative for similar umami depth.
• Control salt levels by using low-sodium beef stock and tasting throughout cooking process.

• Prep Time: 20 minutes
• Cook Time: 3.54 hours
• Category: Dinner, Appetizer
• Method: Braising
• Cuisine: French

Nutrition

• Serving Size: 4
• Calories: 500
• Sugar: 5 g
• Sodium: 900 mg
• Fat: 30 g
• Saturated Fat: 15 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 2 g
• Protein: 25 g
• Cholesterol: 100 mg