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.
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.