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French Onion Short Rib Soup with Gruyère Toast

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French Onion Short Rib Soup with Gruyère Toast is a hearty, flavorful dish that combines the rich, savory taste of tender short ribs with the sweet, caramelized flavor of French onion soup. Topped with crispy Gruyère cheese toast, this soup is the perfect comfort food for a cozy winter night or a special gathering. The richness of the beef and the sweetness of the onions pair beautifully, while the Gruyère toast adds a delightful crunch and melty goodness. This dish is sure to impress with its deep flavors and satisfying texture, making it a crowd favorite.

Ingredients

Scale

For the Soup:

  • 2 lbs bone-in beef short ribs
  • 3 large yellow onions, thinly sliced
  • 3 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 2 cups beef broth
  • 2 cups water
  • 1 cup dry red wine (or substitute with more beef broth)
  • 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon olive oil
  • 2 tablespoons flour (optional, for thickening)

For the Gruyère Toast:

  • 6 slices of French baguette or crusty bread
  • 1 ½ cups Gruyère cheese, grated
  • 2 tablespoons unsalted butter, melted
  • 1 garlic clove, halved (for rubbing the toast)

Instructions

Prepare the Short Ribs:

  1. Sear the Short Ribs: Preheat a large pot or Dutch oven over medium-high heat. Add 1 tablespoon of olive oil. Season the short ribs with salt and pepper, then sear them on all sides until browned, about 3-4 minutes per side. Remove from the pot and set aside.
  2. Caramelize the Onions: In the same pot, melt 3 tablespoons of butter over medium heat. Add the sliced onions and cook, stirring occasionally, until they are golden brown and caramelized, about 25-30 minutes. If the onions start to burn, reduce the heat.
  3. Add Garlic and Wine: Add the minced garlic and cook for 1-2 minutes until fragrant. Then, pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine reduce by half, about 5 minutes.

Make the Soup:

  1. Simmer the Soup: Return the short ribs to the pot and add the beef broth, water, thyme, and bay leaf. Bring to a boil, then reduce the heat to low and cover. Let it simmer for 2.5-3 hours, or until the short ribs are tender and the meat easily falls off the bone.
  2. Remove the Ribs and Shred the Meat: Remove the short ribs from the pot and let them cool slightly. Once cooled, remove the meat from the bones and shred it into bite-sized pieces. Discard the bones and return the shredded beef to the soup.
  3. Thicken the Soup (Optional): If you prefer a thicker soup, you can whisk 2 tablespoons of flour with a bit of water to create a slurry, then stir it into the soup. Simmer for an additional 10-15 minutes until thickened.

Prepare the Gruyère Toast:

  1. Toast the Bread: Preheat your oven to 400°F (200°C). Arrange the slices of baguette on a baking sheet and brush each slice with melted butter. Toast the bread in the oven for about 5-7 minutes, or until golden and crispy.
  2. Add the Cheese: Remove the toast from the oven, rub the top of each piece with the cut side of the garlic clove, then top with grated Gruyère cheese. Return the bread to the oven for an additional 3-5 minutes, or until the cheese is melted and bubbly.

Assemble and Serve:

  1. Serve the Soup: Ladle the hot soup into bowls, ensuring each serving has plenty of shredded beef and onions. Top each bowl with a Gruyère toast, letting it float on top of the soup, and serve immediately.

Nutrition

Find it online: https://succulentrecipes.com/french-onion-short-rib-soup-with-gruyere-toast/