Description
French Onion Short Rib Soup with Gruyère Toast is a rich, soul-warming soup featuring tender short ribs, caramelized onions, and a red wine–infused broth, topped with toasted baguette slices smothered in Gruyère cheese.
Ingredients
- 2 pounds beef short ribs, bone-in
- 4 large yellow onions, thinly sliced
- 3 cloves garlic, minced
- 6 cups beef broth, low sodium
- 1 cup dry red wine
- 3 sprigs fresh thyme
- 1 bay leaf
- 2 carrots, chopped
- 2 stalks celery, chopped
- 8 slices baguette
- 1 1/2 cups Gruyère cheese, shredded
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
Instructions
- Heat olive oil in a Dutch oven and sear short ribs until browned on all sides. Set aside.
- Add butter and onions to the pot. Cook 30–40 minutes over medium heat until deeply caramelized.
- Add garlic and cook 1 more minute.
- Deglaze with red wine, scraping up browned bits.
- Return short ribs, add broth, thyme, bay leaf, carrots, and celery. Bring to boil, then simmer covered for 2.5–3 hours until meat is fork-tender.
- Remove ribs, shred meat, discard bones. Strain broth if desired.
- Return meat and onions to pot, season with salt and pepper.
- Toast baguette slices, top with Gruyère, and broil until bubbly and golden.
- Ladle soup into bowls and top with cheesy toasts.
Notes
- For deeper flavor, refrigerate soup overnight and reheat the next day.
- Use oven-safe bowls to broil toasts directly for an authentic bistro finish.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Soup
- Method: Stovetop, Broil
- Cuisine: French-American