French Onion Short Rib Soup with Gruyère Toast Recipe

French Onion Soup is one of those dishes that just feels like a hug in a bowl. It started out as simple street food in France ages ago, made from onions and broth, nothing fancy. Over time it got fancy and now you see it in high end restaurants with lots of cheese on top. In our version we toss in short ribs for extra flavor and richness, so it’s more filling and kinda special.

The Origins of French Onion Soup

This soup goes way back in French cooking. Folks say it began as a poor man’s meal, using onions and cheap broth to stay warm in winter. Even then people loved it, cause onions caramelize sweet and the broth warmed you right up.

By the 1700s it showed up in Paris bistros and brasseries. That’s when chefs started adding different herbs, broths, and breads with cheese. But the heart of it all stayed the same: sweet onions cooked slow to make a deep brown broth.

Onions are super important in French food. They’re the base for so many dishes. When you cook them slow, they become sweet and add tons of flavor to soups like this one.

Why Short Ribs?

We picked short ribs cause they’re full of flavor and get really tender when you cook them long and low. They add a meaty richness to the soup that plain beef broth just cant match.

When short ribs are braised, the fat and juices go into the broth and make it silky. Every spoonful tastes savory, sweet, and a bit of umami all at once.

To get the best results, braise or slow cook the ribs till they’re fork-tender. Plus, short ribs give you protein and iron, so it makes the soup even more filling and good for you.

The Role of Gruyère Cheese

Gruyère cheese comes from Switzerland but is all over French dishes. It’s nutty, a little sweet, and melts just right on top of the soup. When you broil it, you get a golden bubbly crust that’s impossible to resist.

If you cant find Gruyère, you can use Emmental, aged Gouda, or even mozzarella in a pinch. Just pick a cheese that melts well and tastes good.

Ingredients Breakdown

Here’s what you need for French Onion Short Rib Soup with Gruyère Toast:

• For the soup:
  • 3 large yellow onions
  • 2 lbs beef short ribs
  • 4 cups beef stock
  • 1 cup dry white wine
  • 2 tablespoon olive oil
  • 2 tablespoon butter
  • Fresh thyme
  • Salt and pepper to taste
• For the toast:
  • Baguette or country bread
  • Gruyère cheese, shredded
  • Butter

Pick sweet yellow onions so they caramelize nicely, and get good-quality short ribs for max flavor. Authentic Gruyère from a cheese shop makes a big difference but you can swap if needed.

Recipe for French Onion Short Rib Soup with Gruyère Toast

Ingredients

• 3 large yellow onions, thinly sliced
• 2 lbs beef short ribs
• 4 cups beef stock
• 1 cup dry white wine
• 2 tablespoon olive oil
• 2 tablespoon butter
• Fresh thyme, to taste
• Salt and pepper, to taste
• Baguette or country bread, sliced
• Gruyère cheese, shredded

Directions

1. Prep the Short Ribs

Season ribs with salt and pepper. Heat olive oil in a big pot over medium-high. Sear ribs on all sides till golden brown, about 4–5 minutes each side. Take ribs out and set aside.

2. Caramelize the Onions

In same pot, lower heat to medium, add butter. When it melts, toss in the sliced onions. Stir now and then for 25–30 minutes till they’re dark brown and sweet. Don’t rush this or the soup won’t taste right.

3. Combine and Simmer

Pour in beef stock and white wine, scrape the bottom to loosen the brown bits. Put the short ribs back in, add thyme. Bring to a gentle simmer, cover, and cook for 2 hours or till ribs are super tender and flavors are mixed.

4. Make the Gruyère Toast

Preheat oven to 400°F (200°C). Lay bread slices on a baking sheet. Butter one side of each. Top with lots of shredded Gruyère. Bake for 10–12 minutes till cheese melts and turns bubbly and golden.

5. Final Assembly

Ladle hot soup into bowls. Place a slice of Gruyère toast on top so some cheese falls into the soup. Garnish with thyme or cracked pepper if you want. Enjoy immediately.

Cooking Tips & Advice

• You can caramelize onions the day before to save time.
• A slow cooker works great for the short ribs.
• Add carrots or celery with onions for extra veggies.
• Leftovers last 3 days in fridge. Reheat on stove, add broth if too thick.

Pairing Suggestions

This rich soup goes well with a bold red wine like Merlot or Cab Sauv. A simple green salad with vinaigrette or extra crusty bread also tastes great. Perfect for cozy nights or dinner with friends.

Culinary Techniques to Master

• Caramelizing onions low and slow–patience is key.
• Braising short ribs so they stay tender.
• Broiling cheese just right for a golden crust.

FAQs

1. Can I use other beef cuts?

Yes, chuck roast or brisket work too but flavor might change a bit. Make sure they have fat so they stay tender.

2. How long can I store this soup?

Fridge it up to 3 days. For longer, freeze up to 3 months. Cool completely before sealing.

3. Can I make it vegetarian?

Sure, swap beef broth for veggie stock and skip the ribs. Add mushrooms or lentils for more heft.

4. What if I can’t find Gruyère?

Use Emmental, aged Gouda, or provolone. Just pick a cheese that melts nicely.

5. Best way to reheat?

Heat on stovetop over low, stir now and then. Add a splash of broth if it’s too thick.

Conclusion

French Onion Short Rib Soup with Gruyère Toast blends classic comfort with a luxe twist. The sweet onions, rich broth, tender ribs, and gooey cheese make a bowl you’ll want on repeat. Try it out and see why this is a forever favorite.

French Onion Short Rib Soup with Gruyère Toast

This delectable French Onion Short Rib Soup is a rich and hearty dish that combines tender short ribs, caramelized onions, and aromatic herbs. Topped with toasted bread and melted Gruyère cheese, it’s perfect for warming up on a chilly day.

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Prep Time 15 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 2 hours hrs 45 minutes mins

Course Soup

Cuisine French

Servings 4 People

Calories 600 kcal

Equipment

• 1 large pot or Dutch oven
• 1 skillet
• 1 wooden spoon
• 1 baking sheet
• 1 broiler (optional)
• 1 ladle
• 4 soup bowls

Ingredients

  

• 2 lbs beef short ribs
• 4 large onions, thinly sliced
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 cup dry white wine
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 tablespoon fresh thyme leaves
• 1 bay leaf
• to taste salt and pepper
• 8 slices baguette or crusty bread
• 2 cups grated Gruyère cheese

Instructions

 

• In a large pot or Dutch oven, heat the olive oil and butter over medium heat. Add the sliced onions and cook, stirring occasionally, until the onions are caramelized, about 20-25 minutes. Add the minced garlic and cook for an additional 2 minutes.
• Remove the caramelized onions from the pot and set aside. In the same pot, brown the short ribs on all sides over medium-high heat, about 4-5 minutes per side.
• Once the short ribs are browned, return the caramelized onions to the pot. Add the beef broth, white wine, thyme, bay leaf, and salt and pepper. Bring the mixture to a simmer.
• Cover the pot with a lid and lower the heat to maintain a gentle simmer. Cook for about 2 hours, or until the short ribs are tender and easily pull away from the bone.
• Once the short ribs are tender, remove them from the pot and shred the meat, discarding the bones and large pieces of fat. Return the shredded meat to the pot and stir to combine.
• Preheat the broiler in your oven.
• Place the baguette slices on a baking sheet and top each slice with a generous amount of grated Gruyère cheese. Broil in the oven for about 2-5 minutes, or until the cheese is bubbly and golden brown.
• Serve the soup in bowls, topping each with a piece of the Gruyère toast.

Notes

For a richer flavor, you can add a splash of balsamic vinegar to the onions while caramelizing. Adjust the seasoning of the soup to your taste before serving. Enjoy with a side salad for a complete meal.