Introduction:
This French Onion Short Rib Soup with Gruyère Toast takes the classic French onion soup to new heights. Slow-cooked short ribs add depth and richness to the sweet, caramelized onions, while a layer of melted Gruyère cheese on top of toasted bread brings a savory crunch. Perfect for cozy evenings, this hearty soup combines the comforting flavors of beef, cheese, and onions, making it an unforgettable dish that’s sure to impress.
Ingredients:
For the Soup:
2 lbs short ribs (bone-in)
4 large onions, thinly sliced
4 cups beef broth
2 cups red wine (preferably dry)
3 cloves garlic, minced
2 tbsp olive oil
1 tbsp butter
1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
1 bay leaf
Salt and freshly ground black pepper, to taste
1 tbsp flour (optional, for thickening)
For the Gruyère Toast:
4 slices of French baguette or rustic bread
2 cups grated Gruyère cheese
1 tbsp butter, softened
1 garlic clove, halved (for rubbing on the toast)
Instructions:
Prepare the Short Ribs:
Preheat your oven to 350°F (175°C).
In a large oven-safe pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Season the short ribs with salt and pepper, then sear them on all sides until browned, about 3-4 minutes per side.
Remove the short ribs and set aside.
Caramelize the Onions:
In the same pot, add the remaining olive oil and 1 tablespoon of butter. Add the sliced onions and cook on medium heat, stirring frequently until the onions are deeply caramelized and golden brown, about 20-25 minutes. This step is key to developing the soup’s rich flavor.
Build the Soup:
Add the garlic and cook for another minute until fragrant. Sprinkle the onions with flour if you prefer a thicker soup, and stir well to coat.
Pour in the wine, scraping up any bits stuck to the bottom of the pot.
Allow the wine to simmer for 5-7 minutes, reducing slightly.
Add the beef broth, thyme, bay leaf, and the seared short ribs back into the pot. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 2-3 hours, or until the short ribs are tender and easily shredded.
Prepare the Gruyère Toast:
While the soup is simmering, preheat your oven’s broiler. Place the bread slices on a baking sheet and butter one side of each slice. Rub the buttered side with the cut sides of the garlic clove for extra flavor.
Toast the bread under the broiler for 2-3 minutes until golden and crispy.
Once toasted, remove the bread from the oven and sprinkle generously with grated Gruyère cheese. Return to the broiler for an additional 2-3 minutes, or until the cheese is melted and bubbly.
Finish the Soup:
Remove the short ribs from the soup, discard the bones, and shred the meat. Return the shredded short rib meat to the soup. Season the soup with additional salt and pepper if needed. Remove the bay leaf and thyme stems.
Serve:
Ladle the soup into bowls. Top with the Gruyère toast and serve immediately.
Description:
This French Onion Short Rib Soup is the ultimate comfort food, offering layers of flavor from slow-cooked beef, perfectly caramelized onions, and a rich broth infused with wine and herbs. The Gruyère toast adds a golden, cheesy crunch that contrasts beautifully with the deep, savory broth. Each spoonful is a warm, satisfying combination of tender short rib, melting cheese, and aromatic onions.
Tips:
Caramelizing the onions: Patience is key. Caramelizing onions can take time, but the result is worth it. Stir occasionally to ensure even browning without burning.
Beef Broth: Use a high-quality beef broth or stock for the richest flavor. Homemade broth is ideal, but store-bought works well too.
Short Ribs: If you’re short on time, you can use pre-cooked or shredded short rib meat, but slow cooking the ribs gives the soup a much richer flavor.
Wine: A dry red wine, such as Cabernet Sauvignon or Merlot, complements the beef and onions perfectly, but any full-bodied dry red will work.
Variations:
Vegetarian Version: Replace short ribs with hearty mushrooms, such as cremini or shiitake, to add umami and depth to the soup.
Spicy Kick: Add a pinch of red pepper flakes or a sliced chili pepper when sautéing the onions to introduce some heat into the soup.
Different Cheeses: Gruyère is traditional, but you can also experiment with other cheeses like Swiss, Emmental, or even a sharp cheddar for a different flavor profile.
Corrections:
If the soup is too thin for your preference, you can use a little more flour when caramelizing the onions or simmer the soup uncovered for the last 30 minutes to thicken it.
For a smoother texture, blend the soup before adding the short rib meat back in. This can give it a more refined mouthfeel.
Enjoy!
Serve the French Onion Short Rib Soup with Gruyère Toast as a cozy meal for a chilly evening or a special dish for guests. It’s sure to be a crowd-pleaser that combines comfort, sophistication, and a touch of indulgence.
Enjoy every hearty spoonful!