Description
French onion short rib soup with Gruyère toast is a rich and comforting recipe made with tender beef short ribs, caramelized onions, savory broth, and cheesy toasted bread.
Ingredients
2 lbs beef short ribs
2 tbsp olive oil
4 large yellow onions, thinly sliced
3 cloves garlic, minced
2 tbsp butter
1 tbsp all-purpose flour
6 cups beef broth
1 cup dry red wine
1 tbsp Worcestershire sauce
1 tsp fresh thyme leaves
1 bay leaf
Salt and black pepper to taste
1 baguette, sliced
1 1/2 cups shredded Gruyère cheese
2 tbsp chopped fresh parsley, for garnish
Instructions
1. Season short ribs with salt and black pepper.
2. Heat olive oil in a large Dutch oven over medium-high heat.
3. Sear short ribs on all sides until browned, then transfer to a plate.
4. Add butter and sliced onions to the pot.
5. Cook onions over medium heat for 30–35 minutes, stirring often, until deeply caramelized.
6. Stir in garlic and cook for 1 minute.
7. Sprinkle flour over onions and stir until coated.
8. Pour in red wine, scraping browned bits from the bottom of the pot.
9. Add beef broth, Worcestershire sauce, thyme, bay leaf, and seared short ribs.
10. Bring to a simmer, then cover and cook on low for 2 1/2 to 3 hours until beef is tender.
11. Remove short ribs, discard bones, and shred the meat.
12. Return shredded beef to the soup and discard bay leaf.
13. Toast baguette slices, top with Gruyère, and broil until bubbly and golden.
14. Ladle soup into bowls and top each serving with Gruyère toast.
15. Garnish with fresh parsley and serve hot.
Notes
Caramelize onions slowly for the deepest flavor.
Use bone-in short ribs for a richer broth.
Swap red wine with extra beef broth if preferred.
Soup tastes even better the next day.
Store leftovers in the refrigerator for up to 4 days or freeze without toast for up to 3 months.